This was my first time making corned beef and it turned out great. I followed another users instructions and cooked it on high for an hour, turned it down to low for 3 hours, turned it back on high for 1 hour, then back to low for the remaining 3 hours. It came out perfect and so tender. Being from the Pacific Northwest, I like my veggies stew like (soft, but not mushy), so I cut my carrots up into huge 1/2 inch chunks and put them in right in the beginning. They came out perfect. I omitted the potatoes because I made colcannon (Diane's Colcannon) to go with this instead. I also substituted pear onions for the sliced onion in the recipe. Those should go in about half way through if you want to keep them closer to whole. I served it with Creamy Horseradish Garlic Spread from this site.
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This was my first time making corned beef and it turned out great. I followed another users...