I just made the corned beef. I did not use the spice packet with it because I don't like all those hard seeds, so I didn't add any seasoning to it; believe me, it doesn't need it! We made two of them so each of our sons could take home leftovers. This was the BEST corned beef I have ever made and I've made some pretty good ones in the past 37 years. I had never baked/roasted one in the oven before. I didn't have a dutch oven that would fit both, so I used a very large, deep roasting pan. Put both of them in the one pan, filled it with water, but did not cover the top of the roasts. I then sealed the pan with foil, cooked it for two hours, checked it, recovered it and cooked it an additional one hour. I then made the glaze, while keeping the roasts in the hot oven. I poured the glaze over the fatty side of the roasts, turned the broiler on low broil and broiled them for about 15 minutes. Turned off the broiler, closed the oven door and let them rest for about 20 minutes while I cooked the rest of the meal. They both turned out perfect! Easy to slice, but didn't fall apart, yet very tender to bite into and the glaze was perfect! I used one full cup of the light corn syrup and 1-1/2 tspns of French's yellow mustard. I'll be making this again real soon.
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I just made the corned beef. I did not use the spice packet with it because I don't like all...