Reviewed: Mar. 17, 2011

I know it drives some readers nuts ("its not the original recipe") but I had to make a couple modifications: ?no spice packet with mine so figured already seasoned-did soak overnight could have changed the water at least once to decrease salt; added some red wine to the braising water for flavor since no spice packet; and, couldn't fit the potatoes but did add a little celery. Braising it beat boiling it by a mile! Loved the reciped. My new favorite corned beed recipe! YUM!

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2 users found this review helpful

Reviewer:

turtle

Cooking Level: Intermediate

Home Town: Mattapoisett, Massachusetts, USA

Reviewed: Sep. 23, 2010

In all the methods I have tried, this is my preferred corned beef recipe! Much better than stovetop, much better than crockpot, much better than other oven versions I've tried! Came out fork-tender, not tough or stringy at all! I think the key is the low temperature, for such an extended amount of time, covered tightly with foil. I followed the recipe exactly, and this was fabulous!!!! I will be making it this way from now on. Thanks!

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6 users found this review helpful

Reviewer:

Nixter933

Reviewed: Apr. 24, 2010

The longer it cooks the better. Definitely soak in water before cooking to reduce salt.

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4 users found this review helpful

Reviewer:

justadab

Reviewed: Apr. 14, 2010

I am so happy to find such a simple and delicious recipe! Turned out really great. In fact I am making it again as I type this review. I put the brisket on top of the cut onions, and used sm red potatoes lft whole with the skins left on. I have a friend that has been a Chef in Alaska for over 30 yrs and she asked for the recipe. Now that's a compliment! Thanks for sharing.

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5 users found this review helpful

Reviewer:

CJB907

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

Reviewed: Mar. 29, 2010

This was excellent! Followed advice to rinse meat before cooking and cooked for 6 hrs. on high in crock pot.

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1 user found this review helpful

Reviewer:

JENMC1

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Reviewed: Mar. 21, 2010

Very good, and easy, recipe. I wouldn't add any salt whatsoever though. Even after washing, you still get enough salt from the beef. I used my slow cooker instead of the oven this time, and it was wonderful

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1 user found this review helpful

Reviewer:

Dea

Reviewed: Mar. 18, 2010

I cooked this in the oven and made another in the crockpot... while they both tasted great we all agreed throwing it all in the crockpot was better. Didn't shrink as much, and was moist compared to the oven roast. Will use this recipe again for sure!

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6 users found this review helpful

Reviewer:

NH Recycler

Cooking Level: Intermediate

Reviewed: Mar. 2, 2010

This was good but I made some changes. I put it in a slow cooker, added 3 cups of water, 2 tablespoons of apple cider vinegar, 2 tablespoons of sugar and cabbage. It was great. Oh ya, I also added a bay leaf and some fresh garlic. Was fabulous.

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7 users found this review helpful

Reviewer:

VMELLOF

Reviewed: Feb. 27, 2010

Mouthwatering, melt in your mouth, delicious

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3 users found this review helpful

Reviewer:

Daryl

Reviewed: Feb. 23, 2010

This recipes is great and tasty. My family loved it. I made some changes that added to the flavor. Instead of using water i used beer and i put it in the Crock pot for about 7 hours. This recipe did not need any extra salt. I will make this again.

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3 users found this review helpful