Reviewed: Dec. 10, 2009

This was really great with a few changes.. nothing drastic, but instead of corn syrup, I used 1/3 cup of brown sugar, melted with a couple of tablespoons of butter in a heavy skillet. Instead of the prepared mustard, I used stone ground. SO GOOD!

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38 users found this review helpful

Reviewer:

LemonLush

Cooking Level: Expert

Reviewed: Nov. 15, 2009

Since I had a point cut of corned beef, I trimmed as much of the fat as possible before cooking. I used only maybe a scant teaspoon of the spice and it was plenty pungent enough for us. Instead of corn syrup, used honey and brown mustard; didn't bother with the boiling. Did not take long to broil up. The meat was very tender and flavorful, the glaze gave just the right sweet/tart.

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7 users found this review helpful

Reviewer:

BARNKITTY

Cooking Level: Expert

Reviewed: Mar. 18, 2009

We just used the spice packet that came with the corned beef. I only had spicy brown mustard so I used 1/4 cup corn syrup and 1/4 cup light brown sugar. I ended up upping the mustard to 1/4 cup also. It was very watery from heating it on the stove and didnt coat it as thickly as I would have liked so I mixed another 1/4 cup brn sugar with 1/4c mustard coocked it and let it cool a bit to thinken before applying that as a second layer. Turned out fantastic, I've never seen my boys each so much meat at one sitting.

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17 users found this review helpful

Reviewer:

Muffin Mom N Garlic Girl

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Melbourne, Florida, USA

Reviewed: Apr. 5, 2008

Very tasty, my whole family loved it. I could have cooked the meat longer in the crock pot to make it more tender...but the glaze was wonderful!

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6 users found this review helpful

Reviewer:

brraja

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Woodinville, Washington, USA

Reviewed: Jul. 28, 2007

Sweet corned beef just isn't my family's thing. Sorry

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8 users found this review helpful

Reviewer:

Sis Sue

Reviewed: Apr. 17, 2007

I don't have a dutch oven, so I cooked the roast in a crock pot instead. It worked beautifully!

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49 users found this review helpful

Reviewer:

Michelle

Cooking Level: Intermediate

Reviewed: Mar. 18, 2007

I didn't use the oven for this recipe, just simmered the corned beef on the stove, then glazed it and put it in the toaster oven for ten minutes. The glaze was really excellent, both for the dinner and as a spread for corned-beef sandwiches. I thought it would be too tart and "mustardy," but it was just right--a really wonderful, super-easy sweet and sour. Thanks for the recipe!

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33 users found this review helpful