We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beef or pan in foil. It's a great pan with a snug fitting lid. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. As soon as the meat was done, I wrapped it in heavy duty foil and set it aside. I added about 2-3 cups of water and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added potato halves. I cooked them all on top of the stove. When the vegetables were almost done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was still hot when I unwrapped it. I read one complaint about a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep brown, it was as tender as can be. I think the Kitchen Bouquet is an absolute must. With a snug fitting lid, I couldn't see wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thank you Ms Maui!
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We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or...