Sheryl Profile - (11880266)

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Member Since: Oct. 2009
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Recipe Reviews 29 reviews
Braised Corned Beef Brisket
I am always looking for another way to cook corned beef without boiling, but had never found anything that worked without drying it out. This, however, was wonderful. A couple of changes, but only because of my available ingredients: my roast was smaller, so I cooked it for less time (4 hours); I didn't have Kitchen Bouquet, so used nothing; I didn't have fresh garlic, so spread a small amount of minced garlic (from a jar) over the top. Even without the Kitchen Bouquet, this was very tasty and very tender. My husband asked that I cook it this way from now on. My only concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling water. So what I did was to wrap the corned beef in foil (after it was done with the braising) and put it in the warming oven. I then prepared the veggies, put them on the rack that had held the corned beef in the roaster pan, added some more water to the bottom of the pan, put the lid on and baked/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beef juices. Excellent!

2 users found this review helpful
Reviewed On: Mar. 15, 2015
Chef John's Homemade Chicken Noodle Soup
Excellent soup; I've never tried roasting a chicken to get a richer broth!

0 users found this review helpful
Reviewed On: Jan. 10, 2015
Beef Short Ribs Sauerbraten
Excellent! I made the sauce exactly as written (and was surprised to find juniper berries at our grocery store - for anyone in the northeast U.S., I found them at Wegmans). The only change I made was using a tip roast instead of short ribs, and I baked it in a slow oven for about 5 hours. Fall-apart tender, and very flavorful. Served it with noodles and sweet and sour red cabbage.

1 user found this review helpful
Reviewed On: Dec. 30, 2014

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