Generally speaking, I think I still prefer my corned beef between a couple of pieces of rye with a little swiss cheese and some ground mustard. Can't really blame this recipe for that. There are no spices to be critical of. The meat takes care of that. Many thoughts on cooking this on high or low. I opted to go with the recipe, and the meat was perfect along with the carrots and potatoes (no mush). Since I like my cabbage a little firmer, I followed one suggestion to take the meat out to rest, and throw the cabbage in for about 20 minutes. Don't let all the reviews confuse you. Just follow the recipe.
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Generally speaking, I think I still prefer my corned beef between a couple of pieces of rye...