Reviewed: Mar. 17, 2012

This is a tried and true method and one that my family has been making for a long time. Very Very simple and good.

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Reviewer:

Hatts

Cooking Level: Expert

Home Town: Allen, Texas, USA

Reviewed: Mar. 17, 2012

Usually we have this with a ham shoulder butt and it's really great. I thought I would try it this year with the corned beef and I must say I was very disappointed. I guess the fact that the corned beef was boiled had something to do with it as I have never been much of a fan of boiled meat. Also, the ham is already cooked when you buy it so it really just needs to be in the pot for as long as it takes for the cabbage and the potatoes to cook. I am definately going back to the ham next time.

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Reviewer:

bennyx709

Reviewed: Mar. 17, 2012

This was my first time making cabbage and corned beef. I did add a couple things like a little apple cider vinegar and seasoned salt. But other than that. Very easy and the family loved it.

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Reviewer:

deezel

Cooking Level: Expert

Home Town: Campbell, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Mar. 17, 2012

Don't know how this recipe works with a Dutch Oven but DO NOT COOK IN POT! Came out VERY dry. And as far as the veggies go, there wasn't enough room in the pot to cook them. Needed to remove the meat first then put the veggies back in. Also, recipe did not mention having to turn the heat back up to cook the veggies. Next year, I'll try the Dutch Oven!

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Reviewer:

Talentless Cook

Reviewed: Mar. 17, 2012

This is basically the same recipe that I use every year. I always make it in a crock pot. So much easier. I don't quite cover it all the way with water. You can, but you may end up with too much broth. One thing I do, is to cut off all the visible fat on the beef. When I buy the ones that are already seasoned, they usually seem too salty to me, so I rinse them, to try and reduce the sodium. Super easy recipe!

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Reviewer:

HealthyMama

Reviewed: Mar. 17, 2012

This was very good! The only change I made was to add 3 large cloves of chopped garlic. I also made a sauce for the brisket as mentioned by a member named Tracey. This is what she said... "I take the corned beef out and while the cabbage carrots and pot's are cooking in the liquid, I put the brisket in the oven for 30 minutes with this sauce that I combine on the stove until smooth. 1/3 cup of brown sugar,2 tblsp of butter tlbs. of prepared mustard, 1/3 cup of ketchup, and 3 tblsp of apple cider vinegar. I combine these ingredients till smooth, then pour over the brisket while the veggies are cooking. 30 to 40 mins. at 350 will do it. Hope you like it, all of my friends who hate corned beef will only eat mine!"... Tracey's sauce recipe was PERFECT!!! I'll make my corned beef like this from now on!

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Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Mar. 17, 2012

This recipe works well. been making it this way for years. I like to had a can or bottle of beer into the pot, gives a great flavor. adds to the st pattys tradition.

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Reviewer:

chef giovanni

Cooking Level: Professional

Home Town: Bronx, New York, USA

Reviewed: Mar. 17, 2012

This really couldn't be any easier or tastier as my taste buds are thanking me for this recipe choice! I made the recipe as called for and I can say that broth or beer does NOT need to be added as some suggest. This creates a good broth/flavor all by itself. It's worth trying as the recipe states 1st, before altering--this coming from someone who alters recipes quite often. I was a bit worried with what the flavor would be as I didn't care for the way the spice packet smelled once the corned beef began to boil. And in reading other's reviews I knew NOT to add salt either. This recipe reminds me of my days i spent in Ireland. Thanks so much for sharing such a simple and flavorful recipe!! I served this with an irish soda bread recipe that is made stovetop. Great St. Patty's Day meal!! Think I'll make some irish colcannon with leftover corned beef for dinner tomorrow.

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Reviewer:

ANNA72

Cooking Level: Intermediate

Reviewed: Mar. 17, 2012

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

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Reviewer:

Donna M

Reviewed: Mar. 17, 2012

St Pat's Day. . perfect. I added onion, garlic and 1/2 beer . . .1/2 water from other recipe fans. No matter what its good. Guinnes on the side. We are all Irish in a way. Thanks!

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