Brad Makes a Perfect Corned Beef
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your bill of fare exactly and oh what a treat! Similar Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with one tiny addition of more sliced garlic and onion just because onions and garlic are in their own nutrient grouping at Cathy Myers' business firm! Flavorful, fork tender - the very best we've always had! I will NEVER return to yukky boiled meat over again! I found myself cutting off chunks of the leftovers for a protein snack! Couldn't help myself! Randy got his Reuban sammie fix that's for certain! Thank you again for sharing, Julie!
03/16/2013
Very delish recipe. I've never fabricated a corned beefiness with this technique earlier. And it turned out soo well. I followed threw with braising and then utlizing my crockpot to broil in, just for the simple fact, I needed to bake other things at a higher temp then this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only thing I did slightly dissimilar and it wasn't really much. After braising the meat in the pan on the cooktop, I took the water and deglazed the pan and then added that deglazed mixture to the crock pot over the corned beef and followed threw with the rest of the directions. Added a head of cabbage during the last hour and a half, it was very flavorful. My beefiness was extra tender and was falling apart ;-) Will make once more.
03/25/2013
OMG x stars! The best corned beef I have e'er fabricated. My husband who has had ALOT of corned beef in his life said it was hands downwardly the best he always had. My brisket was 3.25lbs and it was fork tender after 5 hours cooking. I love how it looked after browning information technology. I just used lots of pepper instead of the browning sauce. I cooked it fat side upwardly and scraped the fatty layer off and permit it rest for well-nigh an 60 minutes earlier slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Hubby said it was the best dinner he had in a long time. Thank you then much mauigirl for sharing this fabulous recipe. I don't empathise the reviews that even so prefer the boiling method. I tin can't wait for ruebens tomorrow!
03/05/2013
We sat downwardly to consume, my married man took a seize with teeth and said "yummmmm". So he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on information technology! Elementary very tasty mode to cook corned beef. I made a colcannon with saute cabbage as the side. I didn't have whatsoever kitchen bouquet, so I just lightly peppered it. I have some other corned beefiness in the refrigerator, this is how I will cook corned beef from at present on. Thanks for sharing.
03/23/2013
I added about a one-half cup of h2o to the pan earlier sealing tightly. Later cooking, I removed corned beefiness and added several red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, about 45:minutes. I sauteed my cabbage in butter and a piffling h2o until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. All-time corned beefiness and cabbage I always cooked! I was amazed how lean and tender the corned beefiness was.
03/12/2013
This is a wonderful method for corned beef. I cooked the corned beef the solar day before then crusted it with dijon mustard & Dark-brown sugar and put information technology back in the low oven just to warm it through and set the chaff. Information technology was perfection. Cheers for sharing.
03/25/2014
I rinsed and patted dry the flat cutting corned beefiness brisket and coated it in Kitchen Bouquet, browned on both sides for 5 minutes each side. I laid a sail of heavy duty foil out flat and and so placed some other sail crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of h2o on the fat side. Making sure to keep the fat side facing upwards, I closed the foil tightly and placed another piece of foil over the elevation of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did not peek, turned oven off and allowed the corned beefiness brisket to sit down for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Succulent, moist and fork tender. Loved it and very deserving of 5 stars. I will never ever buy deli corned beef over again! Thanks, Mauigirl for sharing this keeper!
03/xv/2015
We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beefiness or pan in foil. It's a great pan with a snug fitting lid. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. As presently every bit the meat was done, I wrapped it in heavy duty foil and set up it aside. I added near 2-3 cups of water and the spice packet to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added potato halves. I cooked them all on peak of the stove. When the vegetables were virtually done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was similar slicing bread. The flavoring from the packet worked well on the vegetables. The meat was still hot when I unwrapped it. I read one complaint about a reviewers meat beingness dry and crispy on the outside. Although my beef was a rich deep brown, it was as tender as can be. I think the Kitchen Bouquet is an absolute must. With a snug plumbing equipment lid, I couldn't encounter wrapping the meat in foil as others did. My search for the perfect corned beef is over. Give thanks you Ms Maui!
03/15/2014
Hands downwardly, THE Best corned beefiness that I have always made or eaten, and everyone agreed! I have to Cheers Baking Nana for her aid on the Buzz, letting me know how to make this in an electric roaster...Later on searing the beef, I put it into a triple layer of heavy duty foil, topped it westward/ the onions and garlic slices, and wrapped it tightly. I placed information technology on the rack in the roaster and cooked information technology for vi hours on 250 degrees....moist, tender perfection! Even the corned beefiness haters raved over this! I was hoping to accept plenty leftovers for dinner tonight, just it was all gone :( This is definitely a 10+ star recipe! This will be the but way I volition ever fix a corned beefiness brisket again. Mauigirl, Thanks so much for sharing this WONDERFUL recipe, and once more, Baking Nana for all your cooking assistance...I was a rock star w/ this recipe~YUM!
03/19/2014
Crawly! I used a piddling brown sugar, worcestershire, and apple tree cider vinegar as browning sauce. Garlic pulverization on the roast earlier browning, topped with onions, on a sheet pan with foil covering. Only cooked about iv hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Made two corned beef roasts for a family unit dinner - one traditional boiled, and this 1. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked it regularly while cooking. I concord with another reviewer that 2-iii tablespoons is too piffling water for "braising".
12/21/2013
I besides added ane/2 can of beer to the bottom of the pan with the spice packet and did the coat w/ mustard and brown carbohydrate. So much meliorate than the boiling method. Though very popular in the USA, y'all won't discover corned beefiness on the menu in Ireland St Paddy's day. Not a traditional dish for them. Who knew?
03/15/2015
I am e'er looking for another way to cook corned beef without boiling, but had never found annihilation that worked without drying information technology out. This, nevertheless, was wonderful. A couple of changes, but but because of my available ingredients: my roast was smaller, so I cooked information technology for less time (4 hours); I didn't take Kitchen Boutonniere, and then used nada; I didn't have fresh garlic, and so spread a small corporeality of minced garlic (from a jar) over the height. Even without the Kitchen Boutonniere, this was very tasty and very tender. My husband asked that I melt information technology this mode from now on. My only concern was how to cook the cabbage, carrots, and potatoes, since there was no humid water. So what I did was to wrap the corned beef in foil (after it was washed with the braising) and put it in the warming oven. I and so prepared the veggies, put them on the rack that had held the corned beef in the roaster pan, added some more h2o to the bottom of the pan, put the chapeau on and baked/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beefiness juices. Excellent!
09/02/2013
Then succulent; the meat was incredibly tender and tasty! The smell wafted through the firm and tempted u.s. for hours. I will never eddy corned beef again. I followed the recipe exactly...even the ii tablespoons h2o which doesn't seem like it's enough, but it is. Cheers for the recipe.
03/18/2013
Tried this with an actress corned beefiness brisket (I buy loads to freeze when they're on sale for St. Paddy'south Day) because I was curious how baking the corned beef would turn out. All I can say is that I'm glad I only used ane brisket. First, "braised" ways it is cooked in a small amount of liquid just 2 tablespoons of h2o for a 5-lb brisket doesn't begin to qualify equally braising--the ratio is but as well far off. I regularly make braised short ribs and every recipe I've ever seen or used calls for two-3 cups of h2o for 5 lbs of meat. In add-on, none of u.s. liked the flavour imparted past browning the brisket and it wasn't almost every bit tender and tasty every bit the recipe I've been using for years (Wearisome Cooked Corned Beefiness for Sandwiches). Deplorable, simply I'll keep to proceed that i every bit my never-fail corned beef recipe.
03/nineteen/2014
Awesome! I used a picayune dark-brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a sheet pan with foil covering. Just cooked well-nigh 4 hours, turned out scrumptious! Thank you Mauigirl!
03/16/2014
Fair warning: this does NOT work with dwelling-cured brisket. While the flavor is good and the browning is a squeamish, tasty addition- it was horribly dry. I should have realized this would be the result since the mass-produced corned beef is up to fifty% added h2o. There simply wasn't enough moisture or fat on my brisket to go along information technology succulent. I am looking forward to trying this method with a store - bought brisket. I'm sure it will be delicious.
03/xv/2015
OMG, this is the very best, most tenderest corned beef I've always had in my life. I only had a 3 1/2 lb beef and then cooked for about 5 hours... otherwise followed the recipe... wowzer.. hubby said it was some of the best meat he'southward always had!!
03/22/2013
Tough corned beefiness is NOT GOOD. I followed the recipe exactly even when information technology didn't look like enought water and I fifty-fifty went out and bought the browning sauce particularly for this recipe. I timed it as the recipe said and ended up with a dry, tough slice of beef instead of the moist and delicious corned beef I take fabricated in the past. I am just glad I bought extra corned beef on sale and we got to have a skillful meal the side by side day.
03/11/2015
I love corned beef 'n cabbage. My married man, not so much. He doesn't intendance for the spices in the seasoning package. When I saw this recipe, I knew nosotros could achieve a happy compromise. This recipe is admittedly perfect! The meat was then tender and juicy that yous could cut information technology with a fork. The flavor was out of this world! You can do anything with this similar Reuben sandwiches or employ in other recipes that call for corned beef. That 's if you are lucky enough to have leftovers. Since I love corned beef 'n cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much better than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been humid corned beef for decades! Never again!! This was by far the all-time corned beef I've had. I didn't take kitchen bouquet merely I don't think it was needed. I likewise did not throw out the spice pack only put it in a large dutch oven with all the veggies and that gave my veggies a practiced flavor. I use onion, carrots, pototoes and rudabagga-may not accept spelled that correctly and of course cabbage. For those of yous that have never tried rudabagga at present is a proficient fourth dimension to gustation it, I personally recall it tastes similar a cross between a murphy and a carrot. Let me know what yous think.
08/29/2014
Hey, YOU! Yeah, YOU looking for the PERFECT recipe for corned beef! You tin can Terminate RIGHT Here!! Click no further, my friend! Make it exactly as written, and you'll be in corned beef sky. Nosotros tried this recipe side-past-side with the highest rated crock pot recipe, and this blew the boiled diverseness out of the water! No joke!!! Yous'll love it!
06/thirteen/2014
Wow! I will never eddy again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would attempt something new. I kept reading the recipe again because information technology seemed too simple. Afterwards browning with the Kitchen Bouquet, I deglazed the pan with about i/2 can of beer I had in the fridge from another recipe. I wrapped the brisket in foil, leaving a small opening in the summit to vent. I poured some of the juices over the onion and garlic topped fat side; and poured the residual over a pan of raw carrots for later baking. I then loosely wrapped another slice of foil over the top of the brisket. Baked at 250 for 5 hours, putting the carrots in for the last hour. It smelled delicious blistering and the beef sliced up tender and juicy after resting for virtually x minutes. I made Diane's Colcannon (without the cabbage, didn't take on paw) every bit a perfect side to this dish.
02/15/2014
This recipe is admittedly wonderful. So much better than steamed or boiled brisket. A must try. Like shooting fish in a barrel clean up. I exercise carrots, tater'due south in foil ane-ane.5 hours prior to brisket beingness done.
03/08/2014
Very good! I usually cook mine in the crock-pot & I really like that to along with cerise potatoes, carrots, onions & cabbage. With this recipe I add together the vegetables in the last 2hrs of cooking, then I removed the meat and took out the rack and then that the vegetables could cook in the broth for some other half hour which gives them lots of flavour. I as well cutting quite a bit of fat off before searing. Would make again!
03/17/2014
I made this recipe last nighttime and followed the instruction exactly and planned to serve it for dinner this evening. My hubby just sampled it and asked me to make something else for dinner (and this is the man who 50-O-V-Eastward-S his corned beef). He asked me why I didn't make information technology the manner I have the terminal few years and all I could tell him is this i got lots of great reviews and then I wanted to try it. It is tough and salty and but isn't what I am used to. I wanted a recipe that makes tender moist corned beefiness and this just isn't the one.
05/ten/2013
I made this recipe recently. I honey slow cooking corned beef instead of boiling. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I baked a 2.5 pound brisket for about 3 hours until the internal temp was 210 degrees and it came out perfectly.
04/29/2014
Very succulent recipe! I have always fixed corned beef in the "traditional" mode and (for me) it always felt as if it needed something extra. I used this recipe, for the get-go fourth dimension, on New Year's Twenty-four hour period 2014 and correct now have some other one in the oven. My family loved the season and texture of this "newer" recipe. After reading other reviews, I was hesitant the first fourth dimension I fixed it and nervous that it would be dry - information technology was wonderful! I accept to say I do non side in with whatsoever critics against this recipe. It is my #1 favorite corned beefiness recipe!
03/26/2014
Supper yummy! I'm not a fan if corned beef merely afterward reading reviews and hearing folks rave in the buzz, I decided to brand this for St. Patricks day. Exercise glad u did! I rinsed my roast, dried, and painted in the bouquet, then browned per instructions. I took Baking Nana'southward suggestion and wrapped in foil a few times. Mine leaked then I was glad I had it on a tray. I smelled burning, merely didn't realize information technology had leaked so I stopped cooking at four hours thinking it was burnt. Allow sit in oven after turning it off for almost an hour and holy smokes was it adept! Delicious! I gauge I tin can't say I don't similar corned beef anymore. Give thanks you Mauigirl! Fantastic!
06/13/2013
I have been making corned beef for over thirty years ... This recipe is awesome! Nosotros will never boil over again!! :)
11/09/2014
This is a great repast and recipe, my only criticism is about browning the meat before you put it in the oven. I did that and it came out crispy. Good if you similar crispy but this is not usually eaten with a crispy outside. Next time I am not going to brown the meat before the oven.
03/eighteen/2014
Jumping on the band wagon to say this is the BEST corned beef I've e'er had. Now I have to admit that I tweaked the recipe a flake—but that's in my nature. I but about doubled the garlic and onions considering my family loves them. I likewise sautéed the garlic and onion in the pan I braised the corn beefiness in. I and then deglazed the pan with apple juice and used that equally my liquid instead of water. I cooked for five.five hours then pulled it out of the oven and let it sit for near 45min. This stuff tastes even meliorate the next twenty-four hours!! I volition definitely make this more than often! I would advise making this the day before you demand it, or put it in the oven get-go thing in the forenoon if you will need your oven for other things. Also don't peek at the corned beef while it'south cooking, you don't desire to adventure drying it out.
04/03/2013
The gustation was good, but it was too dry out for my sense of taste. it sliced very well the side by side day for Reuben sandwiches.
03/xviii/2014
Sad, but this is dry out dry dry meat. Accept a expect at the photos and you can run across how dry it turns out. I wish I would of checked them before I tried this recipe. Baking it merely intensifies the saltiness so it is style saltier than your deli corned beefiness. I tried it considering of the high rating simply I don't know how it rates that high.
03/09/2014
I Dear THIS RECIPE, I DIDN'T HAVE ANY BROWNING SAUCE SO I COVERED Information technology IN HONEY MUSTARD AND ADDED PEPPER AS OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY DAUGHTER STARTED PICKING OFF OF IT BEFORE IT WAS Fifty-fifty SERVED. Cheers FOR THE RECIPE.
03/31/2014
I now understand why this recipe is rated 5 stars…yes, it's that expert. I haven't made corned beef in several years, but we had the taste for information technology (well, my hubby Always has the gustation for it). I bought a very lean flat ii lb corned beefiness at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put it in a baking pan, cooked for about 5 hours, and in that location was no pan to clean. It was fork tender, moist, and its presentation was very prissy. Had enough left over to make a prissy corned beef hash, and I know that will be delicious, too. No more boiling corned beef, braising now is my go-to method.
05/26/2014
mauigirl - this is the BEST corned beef that I have ever prepared! Information technology was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and accept 2 more corned beefs in the freezer to brand this once again. I served information technology with 'Foam Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, but the meat stole the bear witness. Thank you for submitting your method.
03/06/2014
This recipe is to die for! It is ane of my hubby's favorite dinners. I was skeptical, as I didn't actually care for corned beef (as well salty, and I like salt). However, afterward I made this, I am in honey! I follow the recipe as written, only I add a trivial more water (mayhap one/2 cup) to keep the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every year around, or just afterward, St. Patrick's day, nosotros stock upwards on the corned beefiness that is on auction in the store and freeze information technology. I made this with a brisket that had been in the freezer for a yr and information technology was yet delicious! Give this a endeavor!
02/19/2018
STOP THE PRESSES! This dish is now 1 of my go-to dinner meals. Thanks mauigirl! In that location is NOTHING to modify about this recipe. I did equally is and it was delicious. I had a smaller roast and it was about gone. I had a gigantic smiling when my kids were asking for seconds. Information technology was fantastic for nice sandwich lunches using the leftovers. So to recap: • Yes, brown the brisket. Information technology creates a nice bawl • Yep, just two tablespoons of water. You volition be floored how much liquid gets generated • Aye, tent the whole thing; that is the roast sitting on a rack in the roasting pan all wrapped in foil • Utilize A MEAT THERMOMETER. My roast only took 3 hours to go to 170 internal temperature and it was moist and juicy • Do Allow YOUR ROAST REST. Take the roast out of the oven and allow it balance wrapped in the foil for 45 minutes to keep its internal juices. • That roasting pan volition be a treasure-trove of delicious juices. Your imagination as to what veggies you can roast/cook in the liquid is all up to you
03/18/2013
5 Star Love Information technology! Fabled recipe and cooking method that baked in so and so much flavor that is difficult to believe from so few ingredients. My brisket was 2.5 pounds but I notwithstanding used a whole medium onion and 4 adept size cloves of garlic. I couldn't wait for this to come out of the oven it smelled then good and when information technology did I must have "tasted" 1/2 pound, I couldn't stop picking at it. Looking very forward to sandwiches with the leftovers. Thanks mauigirl for also sharing your helpful hint to bake information technology fatty side upwardly and when it'southward done baking to simply scrape the fatty away. Love, dearest, loved it!!
01/22/2014
I followed this recipe exactly. This was the best corned beef I have e'er cooked; no more than boiled beef for us. When my hubby says "this is really good" subsequently a few bites then I know I've got a keeper. The juice tasted really good too. Side by side time I'll attempt cooking the cabbage in this juice. Everyone should attempt this recipe!
03/16/2013
Wow! This came out actually good. I was a picayune skepticle ..but I followed the recipe and I must say this is a new style for me to melt corned beef. I had to utilize my bandage iron grill pan and it worked like a amuse. Mauigirl thanks for the recipe...peachy job!
ten/08/2014
By far, the best recipe I've establish for corned beef. Personally, I prefer to use a point cut brisket over a flat because it has more than fat and gives the Browning sauce more than to work with. I also make my own browning sauce (food.com has an easy recipe that works slap-up) instead of using Kitchen Bouquet. This recipe has become a family unit favorite at our firm. It's delicious.
03/17/2016
Oh my goodness this was outstanding! My partner of 14 years, usually cooks corn beef, potatoes and carrots in the wearisome cooker every St. Patrick's Day equally part of her Irish gaelic heritage. While this her tradition, it isn't usually my favorite meal. The potatoes are okay, only I ordinarily don't like the chewy and stringy corned beef. This twelvemonth she had to work and I decided to come across if I could find a better way to cook the meat. I establish this recipe, made information technology with Worcestershire sauce instead of browning sauce. I put in a quarter cup flake of ruby-red wine , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the lid. I had a smaller cut of meat, about 3 pounds, and a little more fourth dimension before nosotros could eat dinner, and so I cooked it at a lower temperature 250F, and it was washed in in 3-one/ii hours, in that location was almost 2 inches of liquid - more than the water or wine I added. Subsequently this I turned the oven down to 170F (the lowest setting) and let it sit in the oven for another 2 hours while I ran some errands. When I got abode I there was still a couple inches of liquid, but I was worried the inside had dried out. When my pocketknife touched the meat it fell apart easily considering it was and then tender and moist. And so I tasted it and oh my . . . it was melt in your mouth delicious! Even my finicky 5-yr-one-time who doesn't like meat all that much and eats like a little bird, cleaned her plate. My partner wants me to cook corned beef this way from at present on.
03/17/2013
Followed EXACTLY... I have two kiddies that won't eat meat.... They asked for seconds! Will never make another way! Thank you MG
03/18/2013
Fabricated this for St Patrick'due south 24-hour interval dinner and everyone LOVED it. Just alteration I fabricated to the recipe is I used i/2 bottle of beer in the pan instead of water. Equally we were cleaning up my brother tasted the drippings and said "OMG that is off the hook." Lets just say I will be serving the drippings next time.
03/17/2013
Absolutely delicious! The only thing I inverse was to utilise the onion and garlic forth with a chunked up carrot equally the rack for the meat rather than use a regular metal rack. I will never boil/simmer a corned beefiness over again! NILELU - Colcannon is basically Irish mashed potatoes. You lot add thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve information technology with an actress pat of butter on acme and you've got delicious, albeit not all that healthy, Irish gaelic potatoes. Promise that helps!
03/26/2017
Fabricated this tonight and it was wonderful. I totally wrapped the brisket in aluminum foil and broiled information technology at 275 degrees (5.75 lb) for vi hours. I put it on a rack in a roasting pan and covered the pan with foil also. I added a petty water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about 1.five hours). I removed the veges to a dissever pan and but kept them warm so they would not overcook. Everyone raved about how tender the meat was. This is how I will cook it from now on. I did not take browning sauce then I only browned the brisket in hot olive oil and and then peppered it before wrapping. Thank you for a great recipe.
03/22/2015
I saw other reviews land they would never boil a brisket once more. I as well am of that heed. I used the recipe equally a guideline. I had 3 2.five lb briskets so I cooked at 235F for vi hrs...perfection. The whole family unit loved it. I've never had a brisket this tender and juicy.
03/12/2015
I made this this evening forth with a brisket done the traditional mode. While both were very adept I think the braised brisket beat out the boiled one. It had a much more beefey taste. To seal the pot I used a roaster with a piece of tinfoil on top and so placed the lid on. The tinfoil acted similar a gasket making a tight seal. I never peeked and cooked it for 5 hours. Also I added well-nigh iii/four loving cup water. Will definitely practise this once again.
06/05/2013
Yummy!! I will never go back to cooking corned beefiness in water. This was wonderful. I fabricated this and used information technology to make Deluxe Corned Beef Hash on this site. We ate every bit of information technology.
09/30/2014
We both loved this and then much! I triple wrapped and placed the brisket on a rack merely instead of water I used a bottle of beer. Served with Diane'southward Colcannon by DianeF. Thank you for such a smashing recipe mauigirl! Volition definitely have this once more and again.
03/twenty/2017
BEST CORNED BEEF recipe EVER! Nosotros have tried year after year to make the perfect Jiggs dinner, just the recipe we tried always left us sighing...maybe next fourth dimension. We followed the recipe searing the 3 lb. brisket with Andria'southward Steak Sauce. Added extra onions and garlic on top and underneath. Used two tablespoons of water and sealed tightly in two layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was so tender information technology bankrupt in half when it was removed from the foil. The juice was amazing which we poured over the brisket. We made the veggies in a split up pot seasoned with the packet from the brisket and someadded spices. YUM! Will never make corned beef any other way. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner meal. Simply absolutely perfect. Will neve boil again ! Works out to about 1 hour 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable season.... I followed the instructions as stated.... my family unit loved information technology...
05/26/2013
I will non exist ordering from the Kosher Deli whatever longer! My business firm smelled wonderful all afternoon and we were non disappointed when we sat down to eat. This was the commencement time I ever cooked corned beefiness without the cabbage and potatoes. My MIL cooked her briskest this manner, but even she never did it with corned beef. Thank you, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is mind-bravado! Delicious, moist, flavorful, and the fat became like cracklings! I will never employ another recipe... This is the be all end all of corned beef. Thank you lot beloved affiche for the story, hints, and recipe!
03/18/2018
Nom! This was fantastic. I made this yesterday for St Paddys day . Husband loved it, but fifty-fifty more surprising was my picky xi twelvemonth erstwhile did too. I used a 2.75 lb Costco Kobe manner corned beef, a 2 inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a good seal. Because the piece of meat was under three lbs, I cooked it for 4 hours, and turned the pan effectually in one case for fifty-fifty cooking, but didn't have off the foil. -I probably could have cooked information technology for a trivial less time, but it came out autumn-apart tender and wonderful. I volition exclusively utilise this corned beefiness recipe moving forrad.
03/19/2013
I will never boil my corned beefiness again! Made this recipe for St. Patty's solar day this year, and information technology is at present THE corned beef recipe in my St. Patrick's Day Menu! Nosotros had our friends over, and everyone loved it. I got a tardily get-go getting this into the oven (I had two briskets on a half sheet pan), and was a little worried that it wouldn't be done in time. I put the oven on 300 instead of 275 because of this. I put it in at iii:30 p.k., and by vii:00, it was nice and tender (only 3-1/2 hours). The merely bad affair I can say about this, is that we didn't take whatsoever leftovers for reuben sandwiches!
02/02/2015
This was my first fourth dimension making corned beef/brisket and I followed the directions to a " T". It turned out perfect!
03/26/2015
I would take never thought to do a corned beefiness this way. Only after seeing this recipe, I had to try it. After searing the brisket on both sides with the browning sauce, I removed from the rut and coated over again with more browning sauce, then covered the superlative of the brisket with the chopped onions and chopped garlic. I then used a cookie sheet lined with foil, added a little water at the bottom of the sheet put the brisket on there, and spread remaining chopped onions and garlic around the brisket. I then covered with foil and put in the oven. half dozen hours, 45 minutes later I took it out. The onions and garlic caramelized and the brisket was then tender, I could pull information technology autonomously with a fork and was absolutely delicious. I Volition NEVER Ever COOK THIS ANY OTHER Mode. Thanks for this delicious recipe!!
03/18/2013
Made this final night!! Delish!!! I normally boil my corned beef but will never practise that once again!! Our friends loved it besides and asked for the recipe! Followed the recipe to a T. I as well boiled cabbage, red skin potatoes, carrots, onions, and a couple slices of bacon cutting up in some chicken broth to keep with information technology. Also very adept!!
03/twenty/2013
I must agree this was the best corn beef I take always tasted! I did take some advise and added Dijon mustard & honey mixture to the top after it was cooked. It was a Hitting this St Paddy's day.
03/22/2019
I traditionally brand corned beef for St. Patrick's Day and tried this recipe this year. My partner and I agreed this the best corned beef nosotros have ever fabricated! I used three tablespoons of water full and used a cast iron dutch oven with chapeau for a single pot repast. I included the packet of spices sprinkled on top of the meat. With about an hour left of cooking, I added baby carrots to the pot. We did not find this dry at all, instead it was autumn autonomously tender and so then skillful!
04/16/2014
First time making corn beef brisket for st. pattys day. It was so yummy! I felt like I went to an Irish gaelic Pub.
03/xvi/2015
I've fabricated it this mode several times and again today for Saint Patrick's day. It's so good!! Save the spice packet from the corned beef and throw information technology in with the water you use to cook the potatoes, cabbage and carrots.
07/25/2016
The only way to make corn beef brisket, had almost given up trying. After multiple attempts in a slow cooker which always yielded moist but chewy corned beef, I finally found this recipe. Be certain to exercise as other reviewers take suggested add the picayune bit of h2o and so wrap entire corned beefiness with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Thank you, Mauigirl. UPDATE: Do Not PEEK or cheque during cooking use a meat thermometer if necessary. One reviewer gave this three stars later on proverb it was dried out " even though I watched and checked it regularly while cooking" It volition dry out if you let the steam out!
05/07/2014
I institute this recipe on line when I accidentally picked up a corned beef brisket vs. a regular beef brisket. I had never cooked corned beef brisket before. I fabricated this exactly every bit specified although I did take the communication of ane reviewer and added my water to the pan after browning the roast to go all the expert juices and spices. So poured this over the roast (fat side upward)--sprinkled generously with blackness pepper and sliced up the garlic and onions. It turned out GREAT. DELICIOUS! Thanks for sharing!
03/17/2015
I've been trying for years but have never been able to make a bang-up brisket. I liked how simple this was, and then I idea I'd give it a endeavor in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in about 1/8 cup of cider vinegar to continue information technology moist and help pause it down and then added the spice bundle. To make it a meal I added 1/2 small-scale caput of cabbage, four cerise potatoes and 1/two pack of infant carrots. It was cooked on high pressure for 55 minutes, and it came out fantastic. Cheers for sharing! I hope this helps anyone looking for a shortcut method.
03/18/2018
I cooked 18 of these yesterday for a Saint Paddy's political party last night. Every morsel was quickly eaten, and everybody loved it! Here'south how I did information technology: I seared the briskets three at a fourth dimension on a grate over a wood fire. And then I put the briskets in an aluminum roasting pan (three per pan), smothered each with sliced garlic and scarlet onion, added 1/2 cup of h2o, and double wrapped each pan with heavy duty foil. I braised 6 pans on a pull-behind cooker, trying to continue the temperature betwixt 275-350. After 5 hours, internal temperature was 150-160, so I took them off the heat and put the still-sealed pans in coolers until serving time. This is a "all-time I ever had do-once more repast!"
03/16/2014
OMG only made this and this is the All-time corned beef I've ever made or eaten!! My married man loved it too!!. I used bacon fatty, non vegetable oil. My roast was only 3.5 lbs and so I adjusted cooking time. two.v hrs on 275, and then 200 for 1 hour, then 170 for 1 hour, then off for last 30 minutes. Total 5 hours. LOVED IT. THANK YOU!!! I program on using this recipe for all kinds of roasts!!
03/nineteen/2018
This was delicious. My married man and I hold it was the best corned beefiness we ever had. I will use this recipe again!
04/18/2020
Fabricated this for the 3rd time - iii.vi lb flat cut. Didn't employ fresh onion or garlic, only did utilise 2 C h2o, tightly sealed with foil, for 5 hours, and let it remainder 40 minutes. Perfection! Still sliceable for Rueben's! I'll never apply another recipe for corned beef!
04/10/2014
I fabricated this for St.Patty'due south Day. I was a huge hit, I will never eddy corned beef over again. I have to double the recipe so there are enough leftovers to brand my husband happy.
04/08/2014
This was actually succulent. I used brown ale instead of water, about one-half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't mensurate, I only smeared it all of the 'fat cap' after browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Side by side time I will rinse the brisket first, it was a little also salty. It was really actually good, this is a keeper!
03/18/2018
this is how I'll be making my corned beef from at present on! my husband was impressed. information technology takes double the time to melt simply so admittedly worth it!!!! fail proof, fork tender, i didn't even identify knives at the dinner tabular array!! all-time always. cheers for the amazing and easy recipe
04/09/2015
This recipe made the best corned beef sandwiches always! I only made ii petty changes: an extra tablespoon of water because we live at higher acme and I wanted to be sure it would be OK, and I twisted the peppergrinder over the brisket a few times earlier adding the onions and garlic. I used my dutch oven considering I figured the lid would help keep the foil down tightly. Thanks MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the absolute all-time corned beef I've e'er had! I usually pass when invited to a dinner where this will exist served or only take a tiny bit if it's served and I didn't know but I had seconds of this recipe! The amount of cooking time is perfect for my schedule too. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just salt and pepper on a sail pan to become with information technology and even our picky kid wanted more! Thank you so much for this recipe!
eleven/10/2017
Stop the press! This is one amazing recipe. I followed information technology exactly except I added 3 Tbsps of water instead of the recommended 2. It certainly did not demand it. I covered the corned beef brisket over the roasting pan with 2 layers of heavy duty aluminum foil and fabricated sure in that location were no openings where steam could escape. The consequence was an amazingly tasty and moist brisket with at least ii cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of water inside of it and as long as you comprehend it during cooking, the liquid will not evaporate and will turn into gravy (well-nigh two cups worth). I will brand this once more however, side by side time, I may determine to soak the brisket in water for a solar day or and so in order to reduce the common salt content. You lot cannot go wrong with this recipe. Don't mind to the people who wrote nigh a dried out / hard brisket. They obviously didn't cover it properly during cooking. Enjoy!
03/20/2016
I don't review often, but I admittedly had to with this recipe! I make corned beef quite often, and learned from my female parent, to always do the boil method. I have tried using some other baked method, but decided to try this one. Information technology simply the all-time corned beef. There is no other way to become the infusion of the garlic and onion in the beefiness than this slow and low method. I made information technology exactly the same every bit the recipe, including using a roasting pan for a v lb corned beef and I convection roasted information technology for 6 hours exactly. It was perfect. The browning method is really primal. Employ the browning sauce, whatever it does, its astonishing. Throw away the packet and never use it once more! This is a keeper and my corned beef eating married man and teenage boys agreed!
03/17/2014
The only reason I'g rating this 4 stars is that a 5 lb roast was not fully tender in the 6+ 60 minutes time range - the thinner parts were perfect but the thicker ones were all the same a bit tough. Cooked another hour to hour and a half and was perfect. Like many others I used beer instead of water and highly recommend that as well as fully rinsing and drying the corned beefiness before browning. No need to use browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful meal. Update: Nosotros had this yesterday and it was definitely a five star repast! This time I had a mostly uniform piece of corned beefiness, double wrapped it in al foil and the half dozen hr melt time with a residual of 45 minutes (waiting for people to arrive) resulted in the best corned beef I have ever prepared. This will definitely be our go to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, only cut back on the roasting time considering it was a smaller slice of meat. I went out and bought a roasting pan just for this recipe, and wow was it worth it. Yummie!
03/23/2015
Style also salty! When yous eddy it, the salt used in the "corning" process leaches out into the water. Baking information technology just intensifies the salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My husband and I loved this recipe, I did make it in the crock pot. My question now is, when I went to make it a second fourth dimension, I didn't realize that I purchased a "betoken" brisket. Can I use it the aforementioned way?
03/18/2013
I could not believe it, I will never, never boil it again! Give thanks you and then much mauigirl!!
03/15/2016
Over the top...peachy! Merely finished dinner! I read almost of the reviews and was concerned near the amount of water only far too many other people made the recipe exactly with the ingredients listed so I did too.I used Gravy Masters browning sauce and seared the meat nigh 6 minutes each side, and placed on a RACK inside a dutch oven. I covered the pot with two pieces of foil and put the lid on for a tight seal. My corn beef was only 3.25lbs so I baked information technology at 275 for 4 i/2hrs and rested for 30 minutes outside of the oven before removing the foil. I had virtually 6oz. of juices in the bottom of the pan. My onions and garlic were nonetheless on superlative of the meat so I took the juices with the garlic/onions and pureed them to make a sauce. The sauce was a tad salty then I added nearly one/2 cup water to it to take abroad some of the salt taste and it was first-class. The all-time corn beefiness I have always fabricated an by far the simplest recipe I accept used.. This will exist my go to for corn beef. I'm wondering for those who had tough dry meat or burnt, if they didn't employ the rack or didn't accept a tight seal. We loved it, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I take tried and tried to brand corned beefiness that didn't come out tasting like a salt-lick, or tough equally shoe leather. Easy and swell. I wouldn't alter a thing!
02/24/2018
I paid $21.18 for what was not quite 5 lbs of corned beef brisket. I cooked it exactly equally written and when I took information technology out of the oven, information technology was non even 1/2 the size of the piece I put in the oven. Mode overcooked and really not very tasty. Hubby says information technology was improve cold the next day but either way, I won't exist repeating this 1 ever.
03/27/2016
I'one thousand not the most skilled of cooks, but wanted to make this for St. Patrick'south 24-hour interval. I followed the recipe to the letter. My corned beefiness was 3 pounds, so I adapted the time appropriately. This was Amazing! After removing from the oven and not opening the foil for at to the lowest degree 30 minutes, information technology turned out so moist and flavorful. I took the onions from the acme of the roast, put them in a frying pan with some butter to caramelize. I then added my cooked cabbage and carrots to the pan for a quick browning on high rut before serving. My guests actually thought I could melt! Thank you for posting!
03/17/2015
Yummers! I prepared this exactly every bit the submitter instructed, and it turned out beautifully. It was a big temptation to peek inside the foil as information technology baked all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some bang-up drippings to add together to my roasted potatoes and carrots. I likewise prepared Baking Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful style to melt corned beefiness!. Moist tender intense corned beefiness season. I patted the corned beef with newspaper towels once out of its packet, brushed with kitchen bouquet, braised it snd added a sliced onion and some garlic plus two tablespoons of h2o per the recipe....And so I tripled wrapped with Hard disk drive foil set up on a rack on a cookie sheet and cooked the 4.64 pound brisket for 5 and 1/2 hours at 275.. The result was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If one is conscientious opening the foil there is a expert corporeality of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Cheers to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and there'southward just no comparison - boiled meat is awful! If people think they're adding moisture by cooking in liquid, they demand to try this recipe - information technology's the most moist & juicy method ever. My time-honored method isn't exactly like yours, considering I haven't used Kitchen Boutonniere for years, but the technique is what yields the stunning results, so people? Wearisome roast your CB roasts and you lot'll never become wrong. Be careful to go a apartment cut or the whole brisket, and don't autumn for the cheapest price - y'all could go the toughest saltiest meat e'er. Choose carefully. I e'er thin-slice my CB roasts so we can rustle up a reuben right quick, or simply catch a coupla slices for a depression-carb snack. Yous'll never become incorrect with this slow-roasted no-liquid method!
03/17/2014
Excellent method for cooking corned beefiness. I made this yesterday and was non sure most brushing the beefiness with the browning sauce and using all that garlic, simply I wanted to try the recipe every bit written. I'm and then glad I didn't modify anything. This was the best corned beef I take always made -- and I've made plenty in my 50+ years! My husband and son loved the taste and texture. Information technology was really moist and held together. I'll never use the boiled recipes once again. Thanks for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this again for the second time. I will never make the typical crock pot/ boiled corned beef over again! This is amazing directly out of the oven and leftovers brand 1 heck of a sandwich. Cheers!
03/22/2016
You're are correct Maurigirl, I volition never, ever boil corned beef again. Cheers so much for sharing this recipe.
05/09/2015
Best I'very e'er made.
04/05/2015
Some other stellar review for this easy and delicious method of making corned beef! I decided last minute I had a peckish for corned beefiness, knowing I actually wanted a Rueben after in the week, so I wasn't prepeared with the browning sauce. I used a some A1 Assuming I proceed on hand for marinades and it was a nice sub. Other than that, I followed the recipe. At the end, I took the meat out, wrapped in foil and permit rest. I added big diced potatoes and baby carrots to the liquid (yes, there will be quite a bit of liquid!) I took the meat from, rewrapped and put back in the oven at 350 for 35-40 minutes. Meanwhile, I sliced the corned beef rewrapped and put dorsum in the oven to rewarm for a few minutes as the potatoes finished. Information technology was sky and I look forward to a Rueben for luncheon tomorrow! Cheers, Julie! This will be my become-to method in the time to come, and then much easier and more flavorful than keeping an eye on a boiling pot!
05/09/2017
I fabricated this exactly as instructed. Information technology was the best corned beef I have ever served! I have e'er made traditional corned beef and cabbage but this has changed my heed. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I merely added water to the pan Covered and cooked the vegetables for a half hr later bringing to a boil .
03/17/2017
This recipe is off the charts. Made it for first time today after years of boiling. Browned beef well with nothing on information technology. Put a couple onion slices and a footling chopped garlic on top. Wrapped it 4 times with heavy foil. Put in pot with foil balls so information technology wouldn't sit in the water(1/two-ane loving cup). Baked at 275 for i 1/2-2 hours per pound and ate the best corned beef always. Tender and moist every bit tin be with great flavor. Thank you, mauigirl!
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Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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