I loved this recipe considering my corned beef was always hit or miss. It sliced up perfectly thank goodness since I sometimes manage to be unable to slice it without it shredding into one big mess of strings. the one thing i did differently was in the last hour of cooking I removed the beef only added veggies to pot of stock then put the corned beef in the oven at 350 in baking pan and covered it with a bottle of dark lager and aluminum foil while the veggies cooked in the water. It was the best corned beef I ever had ! ooh yeah and I also added a few bay extra bay leafs & pepper corns. to the spice packet