Reviewed: Mar. 20, 2009

My husband and the other guys at my recent party LOVED this recipe! I used Guinness Beer which definitely added to the flavor more than most would have. I also simmered it on my stove top for 8 hours, adding more garlic about halfway through.

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HeadRoller

Cooking Level: Expert

Home Town: Glendale, California, USA

Living In: Lafayette, Colorado, USA

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Reviewed: Mar. 20, 2009

I used one brisket and should have done two. The family loved it, even my 5 year old. Tastes like something you find at a New York deli. Served on a Kaiser roll with swiss cheese and spicy mustard. Will make again for great, deli-style corned beef sandwiches.

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Jodi

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Reviewed: Mar. 19, 2009

Very Good!! I cooked in my Dutch Oven. Added veggies during last hour of cooking.

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Brigette aka Wine Snob

Cooking Level: Intermediate

Home Town: Santa Rosa, California, USA

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Reviewed: Mar. 19, 2009

Yes! This recipe for corned beef is excellent. I tried it for St. Patrick's Day, and it was a hit. I found some horseradish mustard at the store, used seedless rye bread, and piled on the corned beef. Absolutely yummy!

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Janice

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Reviewed: Mar. 19, 2009

This was excellent. I read a few reviews and elected to use a crock pot. The only change was I layered sliced onions on the bottom of the crock pot as a rack for the meat. I cooked it over night for 9 hours on low, chilled it the next morning and sliced it after work for sandwiches. I made Reubens and followed the suggestion of coleslaw on some of the sandwiches for something different. It was a hit. I also added the carmelized onions that had cooked with the meat. I also noted that the corn beef was not as salty as I have made in the past. I agree that you do not have to look any further for a corn beef recipe. This is the best!

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Suz

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 19, 2009

This was the best corned beef on a reuben. I used corona beer and slow cooked it as directed. I took some of the juices from the cooked meat to cook the saurkraut down and it turned out very yummy.

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gerlisgar

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Reviewed: Mar. 19, 2009

So good. I put it in the crock pot at 6am and we headed off to the city for the big St. Patrick's day parade. When we got home at 4:30 it was still a lttle under done, so I turned it up to high for another hour and 1/2. I boiled new red potatoes on the stove in the broth and also made the Fried cabbage recipe from this web sight using more of the broth instead of the chic. broth called for in that recipe. It was really good. The only thing I will do differently next time is strain the broth to get the peppercorns out. They were not good in the cabbage. Even my pickiest eater agrees we have a new tradition!

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ktbug4

Cooking Level: Intermediate

Home Town: Olathe, Kansas, USA

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Reviewed: Mar. 19, 2009

Delicious corned beef! I halved the recipe but wish I had made more so we would have had some leftover. I put everything in the crock pot, cooked it for 10 hours on low heat and it was great!

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Mrs. Apple

Cooking Level: Intermediate

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Reviewed: Mar. 19, 2009

Came out pretty darned good. I used Miller Lite, as I'm not a fan of Guiness, and I won't make any food with wine or beer I wouldn't typically drink. I threw it all in my slow cooker and went downtown to celebrate St. Patty's day. When I got back my kitchen stunk to high heavens, but the corned beef was perfect. (as good as a jewish deli near me, and much less expensive)

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Becky

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Reviewed: Mar. 19, 2009

I never made corned bee f before but my roomate and I decided to have a Saint Pat's party and made this recipe. W e should of made 4 corned beefs because it was the first think gone at the party. I can't wait till next year to make this again.

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Amberlynn

Cooking Level: Beginning

Living In: Towson, Maryland, USA

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Reviewed: Mar. 19, 2009

Outstanding recipe. We have only had deli corned beef and this was my first time making it at home. We all agreed this was far better tasting and more tender than anything I have ever bought at the deli. My next experience will be using this recipe to make a full Irish meal of cabbage and potatoes cooked in the broth. Thank you very much.

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Sarah Caldwell

Cooking Level: Intermediate

Living In: Havre De Grace, Maryland, USA

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Reviewed: Mar. 19, 2009

This was ok. I've never had corned beef and it was an experience but my boyfriend requested I not make this again.

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cristina

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

I never have had corned beef and never wanted too, but my hubby likes it and so I thought I would try this for St. Patty's day. This recipe is woderfully good! I just used regular beer too because I did not realize until after I purchased my budweiser that the Irish use stout beer, but no matter. This was wonderful and I added potatoes, carrots, and cabbage when I got home from work, but it wouldn't all fit in my crock pot so I took the meet out and put in a casserole dish to keep warm, while i poured out the juice it cooked in into a regular pot and placed the cut up veggies in it and boiled/simmered it for about 30 minutes. Well I can tell you that i now love corned beef and will make this again to make the sandwiches. my husband and sons really liked it too!

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Cathy

Cooking Level: Beginning

Home Town: Miami, Florida, USA

Living In: Pembroke Pines, Florida, USA

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Reviewed: Mar. 18, 2009

Wow! This was my first time trying corned beef as it wasn't something my mom ever made, but I loved it! So easy and flavorful. I had a problem with space - two briskets in a dutch oven is almost too much. Had a few small spills. Water didn't cover the brisket as directed but came out just fine. I boiled cabbage, red potatoes, and carrots in the dutch oven after I took the brisket out and it imparted a great flavor on the veggies. All around delicious!

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 18, 2009

I cooked two, one for home and one for work, in two separate crock pots. In each crock, I used one 12oz can of beer (just random Anheuser Busch products), spice packets sprinkled on top, 5 spoonfuls of mince garlic, and a large onion sliced and placed on top and around roast. I used a 3.5 lb flat cut corned brisket for work and cooked it on high for 2 hours then low for 10. After taking it out and letting it rest tented in foil, it carved nicely, just falling apart as I cut, in that typical stringy type corned beef texture. Coworkers raved about the taste. Used a 3.5 lb corned round for home and wanted to cook it for 12 hours but my husband forgot about it so it cooked 18 hours on low. Took it out, rested in a foil tent, then carved it with a plastic knife. It was THAT tender. Juices just ran from it as I cut it. The round held its shape, making it perfect for sandwiches, no stringiness at all. The taste was wonderful! so for those of you who hate the stringy texture, try a corned round. A little more expensive but it doesn't shrink and holds its shape well.

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ETD_mom

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Overland, Missouri, USA

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Reviewed: Mar. 18, 2009

Delicious & simple! My first attempt at corned beef & I'm glad I chose this recipe, tho' I did use the crockpot (1st hour on high). I used Guiness Extra Stout; it was worth the $1.50 for a bottle, as it added a distinct flavor. Halving the spice packet is a good idea if eating the beef fresh & warm. I used a whole pkt. for ONE 3 lb. point-cut; the taste of it & 1/2 bulb (smashed) garlic cloves was a little too strong while steaming hot. The next day, tho', the flavor had mellowed & was perfect. It was also VERY easy to slice thinly after refrigeration. I cooked the wedges of cabbage, onion, potato quarters, & carrot chunks in the flavorful liquid the last 2 hours. I also thickened slightly about 3 c. of cooking liquid with a slurry of about 2+ Tblsp. of cornstarch stirred with 2 Tbsp. water - delicious! No need to waste that flavorful liquid!

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Rhianna

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

This corned beef came out great! I cooked it in the slow cooker for about 9 hours. I wanted to use the cooking liquid to cook the vegetables, but as is, it was a bit harsh. So I de-fatted and strained the liquid, added about 3 cups of water and around 2 tablespoons of brown sugar. And threw in a packet of Sazon just for kicks. This tamed the liquid quite nicely, and it make the carrots, onions, potatoes and cabbage taste great. Thanks for the recipe!

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Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 18, 2009

Phenomenal! The best corned beef that I have ever had. Cooked in a crock pot for about 10 hours and was as tender as could be. Cooked potatoes underneath for an added little kick. Had tons of flavor and will be cooking again soon.

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pbrockman

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Reviewed: Mar. 18, 2009

I've never been a fan of Corned Beef but this recipe certainly changed my mind!

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Jessica Fass

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Reviewed: Mar. 18, 2009

I will never use another corned beef recipe again!!! I followed the recipe to a T except I used a slow cooker, and it was the best corned beef I ever had! I let the meat cook on low overnight (~10 hours). The Guinness really helped cut out some of the salt as well as add full bodied flavor to the meat. I just made it yesterday, and the brisket is almost gone between 3 people! On my way to buy another brisket now! Thanks for the recipe!

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