Tried this with an extra corned beef brisket (I buy loads to freeze when they're on sale for St. Paddy's Day) because I was curious how baking the corned beef would turn out. All I can say is that I'm glad I only used one brisket. First, "braised" means it is cooked in a small amount of liquid but 2 tablespoons of water for a 5-lb brisket doesn't begin to qualify as braising--the ratio is just too far off. I regularly make braised short ribs and every recipe I've ever seen or used calls for 2-3 cups of water for 5 lbs of meat. In addition, none of us liked the flavour imparted by browning the brisket and it wasn't nearly as tender and tasty as the recipe I've been using for years (Slow Cooked Corned Beef for Sandwiches). Sorry, but I'll continue to keep that one as my never-fail corned beef recipe.

Foolishly tried this when family was in a hurry to get out of the house for an event. I used my own sauce but that was the only change I made. I had a quart jar (32 ounces) of the sauce and ended up using the entire thing before we were through eating. After baking, the cooked spaghetti became mushy from absorbing the liquid in the sauce and then became dry as the liquid was used up. I could have had a nice plate of pasta in half the time.

The recipe is good and makes an adorable presentation. I did them as owls for Halloween and my coworkers were impressed. Only change I made was leaving out the parmesan--me, an Italian--because I tried it once with the cheese and hubby didn't care for them that way.

Very good, but I agree that it needs a little more seasoning. Chicken broth instead of water helps boost the flavor, and I added some parsley, salt and pepper. NOTE: I always cook my noodles separately and add them to soup--keeps the starch from affecting the flavor. All in all, a good soup for the winter season.

Sorry. Followed the recipe exactly as written, but it came out awfully dry. I think it was because the beef was on a rack above the beer. If you're going to use a crockpot (like most of the reviewers did), and want the taste of beer in your corned beef, I recommend the "Slow Cooked Corned Beef for Sandwiches" recipe on this site. I've used it several times for sandwiches and whole meals by adding veggies to the crockpot about halfway through the cooking time.

5 stars aren't enough for this recipe. Friends who own a DELI came to visit and fell in love with this recipe. John asked for the recipe because he's going to try serving it at his shop.