Reviewed: Mar. 18, 2009

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

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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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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

This was awesome! I only made one 3lb brisket and it was enough to feed my husband, myself and my 2 yr old son with leftovers - it wouldn't have been enough for 4 adults. I will keep this one handy - most flavorful corned beef I've ever had.

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Workin' cookin' mom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Joseph, Oregon, USA

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Reviewed: Mar. 18, 2009

Yum!! I made this in the slow cooker on high for 5 hours and it came out great! I did have trouble finding brisket that came with spices though. I found some Maple Leaf brisket, which I think was already in a spice broth in the bag, and used that. Slice it up, put on toasted rye with butter and mustard and YUM!!

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Aurah

Cooking Level: Beginning

Home Town: Ottawa, Ontario, Canada

Living In: Carleton Place, Ontario, Canada

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Reviewed: Mar. 18, 2009

Best we have ever had. My company ranted and raved.

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GRACIEMAY1

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Reviewed: Mar. 18, 2009

Oh My! Excellent! I cooked 3 flats and there was barely one slice left. Everyone loved it. This is the only recipe I will use for corned beef from now on.

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LOIS1426

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2009

Delicious! Make 2 - after the fat is trimmed, it's small (no leftovers)! Cooked in crock pot on high for 5 hours.

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carrie z

Cooking Level: Beginning

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Reviewed: Mar. 18, 2009

I made this for St. Patrick's Day yesterday and it was a huge hit! We didn't make sandwiches, but sliced it up and had it with cabbage, potatoes and carrots. Followed the recipe exactly, except did it in the crockpot (on high for about 2 hours, then low for about 6 hours). I used Guinness Draught for the beer. After the meat was done, poured the broth into a stock pot, added potatoes and carrots and a little more water, boiled for 20 mins, added cabbage (sliced into big chunks since the whole thing wouldn't fit), cooked about another 20 minutes and everything came out perfectly! Made the "Irish Soda Bread" recipe on this site to go with it, which also turned out great. Oh---there were 6 adults here, and there were only enough leftovers for maybe 1 person (I'm glad we cooked 2 briskets instead of just 1)!

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ABeyer

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Reviewed: Mar. 18, 2009

so good.I cooked it in the slow cooker and after 6 hours on high, I didn't need to slice it- it just fell apart. Even my husband- who grumbled that he hates corned beef -enjoyed it. very delicious recipe.

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GiGi

Cooking Level: Expert

Home Town: Canton, Massachusetts, USA

Living In: Randolph, Massachusetts, USA

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Reviewed: Mar. 18, 2009

I've never made corned beef before and this rocked my socks off! It literally took me five minutes to throw everything in the crock-pot and by the time I got home, my house smelled fantastic. I used a can of domestic beer, but I want to try other beers to see how they affect the flavor. Thanks for my staple corned beef recipe - now March 17 won't be the only day I eat corned beef!

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Nashville Nosher

Cooking Level: Intermediate

Home Town: Springfield, Tennessee, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Mar. 18, 2009

My oh my! I haven't seen my family eat like this before. This is an amazing recipe. Followed instructions as written using Guiness beer, but put in the crockpot for 10 hours. There are only 4 of us, but those two roasts that were over 3 lbs each are gone... totally gone. Granted three of our number are pretty healthy sized guys and of that two are still in their teens, but I honestly thought there would be some left for sandwiches today. When I make this again I will do three at a time and hopefully then some will be left over.

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Toasty Mama

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Reviewed: Mar. 18, 2009

I am reviewing this item for my son, who grew up in the suburbs of NYC and moved to Atlanta. One of the foods he missess dearly is a good NYC deli corned beef sandwich. I came upon this recipe and emailed it to him. He made it the very next day and called me to tell me it is by far the best corned beef he has ever had. He made it again and brought it to work. It was a gigantic hit. Just a little note: He used Guiness for the beer.

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kimz11

Cooking Level: Expert

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Reviewed: Mar. 18, 2009

So yummy! I halved the recipe since I didn't want leftovers. Served it up on onion rolls that I made that day. Everyone raved about them! I've never made or had corned beef before, but this will be the recipe I keep for it.

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mamakittyto3

Cooking Level: Expert

Home Town: Montrose, Iowa, USA

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Reviewed: Mar. 18, 2009

This was fantastic! I made a half recipe of this last night and there are absolutely no leftovers! The seasoning was perfect (definitely not too much garlic), and the meat was incredibly tender. I used my slow cooker on low for about 9 or 10 hours. I'm thinking of buying more corned beef to make more!

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CATESTAR

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Reviewed: Mar. 18, 2009

This turned out too stringy for me and I didn't love the taste of the beer we had in our fridge (maybe Guiness would have been better). I prefer mine roasted and a little sweeter I think.

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Sara

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Reviewed: Mar. 18, 2009

This is a wonderful recipe; the extra pepper and garlic gives it the character of great deli corned beef. Because of time constraints, I did one (everything halved) in the crockpot ON A RACK that elevated the meat about 3/4", with 1" of liquid. This was based on some research I had done about how best to cook CB. Not immersing is supposed to retain the meat texture and juices better. Well, it was very juicy and tender, and had a wonderful grain even though when I first checked at 9 hours, it was possibly overdone (almost 180 degrees). This was the best home-made corned beef I have ever made, and I'd love to shave it and taste-test against the best restaurant corned beef.

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Pete

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

Living In: Westlake, Ohio, USA

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Reviewed: Mar. 17, 2009

AMAZING RECIPE. I USED ONE 3 1/2 LB. CORNED BEEF AND HALVED EVERYTHING ELSE. DID IT ALL IN MY CROCKPOT, AND IT CAME OUT PERFECT. HUSBAND LOVE IT!

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Suefood

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Reviewed: Mar. 17, 2009

Excellent! I followed this recipe exactly - and doubled it. I made it last night and made sandwiches tonight. The corned beef is much easier to slice thin after being refrigerated overnight. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 17, 2009

This was great. The meat melted in our mouths. Don't skip the garlic or beer, it really made the dish. One brisket fed 5 of us with no leftovers, so suggest you make two if you want to make sandwiches.

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