Corn Beef and Cabbage Divas Can Cook
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Like Baking Nana, I bought my apartment cut brisket at Costco, followed your directions to a "T" with one tiny improver of more sliced garlic and onion just because onions and garlic are in their own food group at Cathy Myers' house! Flavorful, fork tender - the very best nosotros've ever had! I will NEVER return to yukky boiled meat again! I institute myself cutting off chunks of the leftovers for a protein snack! Couldn't aid myself! Randy got his Reuban sammie fix that's for sure! Thanks again for sharing, Julie!
03/16/2013
Very delish recipe. I've never made a corned beef with this technique before. And it turned out soo well. I followed threw with braising and so utlizing my crockpot to bake in, only for the elementary fact, I needed to broil 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 affair I did slightly different and information technology wasn't really much. After braising the meat in the pan on the cooktop, I took the water and deglazed the pan so 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 hr and a half, it was very flavorful. My beefiness was extra tender and was falling apart ;-) Volition make again.
03/25/2013
OMG ten stars! The best corned beef I have ever fabricated. My husband who has had ALOT of corned beef in his life said it was hands downwardly the all-time he e'er had. My brisket was 3.25lbs and information technology was fork tender after 5 hours cooking. I love how it looked after browning it. I just used lots of pepper instead of the browning sauce. I cooked it fat side up and scraped the fat layer off and let it rest for almost an hour earlier slicing. Still was pipage 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 fourth dimension. Thank you so much mauigirl for sharing this fabled recipe. I don't understand the reviews that still prefer the boiling method. I can't wait for ruebens tomorrow!
03/05/2013
We sabbatum down to eat, my married man took a bite and said "yummmmm". And then he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on it! Elementary very tasty way to cook corned beef. I made a colcannon with saute cabbage equally the side. I didn't take any kitchen bouquet, so I simply lightly peppered it. I have another corned beef in the fridge, this is how I will cook corned beefiness from now on. Thanks for sharing.
03/23/2013
I added most a half cup of water to the pan earlier sealing tightly. After cooking, I removed corned beef and added several cherry 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 footling water until tender, then added the potatoes and drippings to the cabbage and served with the corned beefiness. Best corned beef and cabbage I ever cooked! I was amazed how lean and tender the corned beef was.
03/12/2013
This is a wonderful method for corned beefiness. I cooked the corned beef the day before then crusted it with dijon mustard & Brownish sugar and put information technology back in the low oven just to warm information technology through and prepare the chaff. It was perfection. Thank you for sharing.
03/25/2014
I rinsed and patted dry the flat cut corned beefiness brisket and coated it in Kitchen Bouquet, browned on both sides for five minutes each side. I laid a sheet of heavy duty foil out apartment so placed some other sheet crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of water on the fat side. Making sure to keep the fatty side facing upwards, I closed the foil tightly and placed another piece of foil over the top 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 beef brisket to sit down for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of five stars. I volition never always buy deli corned beefiness again! Thank you lot, Mauigirl for sharing this keeper!
03/15/2015
We absolutely loved this! I used my Dutch Oven from Food Network and didn't utilise 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 cutting cabbage, potatoes and carrots earlier the corned beef was done. As soon as the meat was done, I wrapped information technology in heavy duty foil and fix it aside. I added virtually 2-iii cups of water and the spice parcel to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes subsequently, I added murphy halves. I cooked them all on top of the stove. When the vegetables were almost washed, I used my bread knife and thinly sliced the corned beefiness and the meat was then tender, it was like slicing breadstuff. The flavoring from the parcel worked well on the vegetables. The meat was still hot when I unwrapped information technology. I read i complaint about a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep chocolate-brown, it was every bit tender as tin be. I think the Kitchen Bouquet is an absolute must. With a snug fitting chapeau, I couldn't encounter wrapping the meat in foil as others did. My search for the perfect corned beef is over. Cheers Ms Maui!
03/xv/2014
Hands down, THE BEST corned beef that I take ever made or eaten, and everyone agreed! I accept to Thanks Baking Nana for her help on the Buzz, letting me know how to make this in an electric roaster...Afterward searing the beef, I put it into a triple layer of heavy duty foil, topped it w/ the onions and garlic slices, and wrapped it tightly. I placed it on the rack in the roaster and cooked it for half-dozen hours on 250 degrees....moist, tender perfection! Even the corned beef haters raved over this! I was hoping to have enough leftovers for dinner tonight, but it was all gone :( This is definitely a 10+ star recipe! This will exist the but manner I will e'er prepare a corned beef brisket again. Mauigirl, Thank Yous so much for sharing this WONDERFUL recipe, and once more, Blistering Nana for all your cooking assist...I was a rock star w/ this recipe~YUM!
03/nineteen/2014
Awesome! I used a footling 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. Simply cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Made 2 corned beef roasts for a family dinner - i traditional boiled, and this 1. Everyone preferred the gustatory modality of the traditionally cooked beefiness, and this one was a piffling dry - even though I watched and checked information technology regularly while cooking. I agree with another reviewer that 2-3 tablespoons is too little water for "braising".
12/21/2013
I too added ane/two can of beer to the bottom of the pan with the spice bundle and did the glaze westward/ mustard and brown carbohydrate. And then much better than the boiling method. Though very popular in the The states, you won't find corned beef on the menu in Ireland St Paddy's solar day. Not a traditional dish for them. Who knew?
03/15/2015
I am always looking for another manner to melt corned beef without boiling, but had never found anything that worked without drying it out. This, however, was wonderful. A couple of changes, but only considering of my available ingredients: my roast was smaller, so I cooked it for less time (4 hours); I didn't accept Kitchen Boutonniere, so used nothing; I didn't accept fresh garlic, then spread a minor amount of minced garlic (from a jar) over the top. Even without the Kitchen Bouquet, this was very tasty and very tender. My husband asked that I cook it this manner from now on. My just concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling h2o. So what I did was to wrap the corned beef in foil (after it was done with the braising) and put it in the warming oven. I and then prepared the veggies, put them on the rack that had held the corned beefiness in the roaster pan, added some more than water to the bottom of the pan, put the lid 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
So delicious; the meat was incredibly tender and tasty! The smell wafted through the house and tempted us for hours. I will never eddy corned beef again. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem like it's enough, but information technology is. Thank you for the recipe.
03/18/2013
Tried this with an extra corned beef brisket (I buy loads to freeze when they're on sale for St. Paddy's 24-hour interval) because I was curious how blistering the corned beef would turn out. All I tin can say is that I'thou glad I only used one brisket. Showtime, "braised" means it is cooked in a small corporeality of liquid simply 2 tablespoons of water for a 5-lb brisket doesn't brainstorm to qualify equally braising--the ratio is just too far off. I regularly make braised brusk ribs and every recipe I've always seen or used calls for 2-3 cups of h2o for 5 lbs of meat. In addition, none of united states liked the flavour imparted by browning the brisket and it wasn't nigh equally tender and tasty equally the recipe I've been using for years (Wearisome Cooked Corned Beef for Sandwiches). Pitiful, merely I'll continue to keep that one as my never-fail corned beef recipe.
03/19/2014
Awesome! I used a little dark-brown sugar, worcestershire, and apple cider vinegar equally browning sauce. Garlic powder on the roast before browning, topped with onions, on a sheet pan with foil covering. Only cooked about four hours, turned out scrumptious! Thanks Mauigirl!
03/16/2014
Fair warning: this does Not work with home-cured brisket. While the flavour is proficient and the browning is a prissy, tasty addition- it was horribly dry. I should take realized this would be the event since the mass-produced corned beef is up to 50% added water. There merely wasn't enough wet or fatty on my brisket to go along it delicious. I am looking forward to trying this method with a store - bought brisket. I'g sure it volition exist delicious.
03/15/2015
OMG, this is the very all-time, nearly tenderest corned beef I've e'er had in my life. I only had a three 1/ii lb beefiness so cooked for about 5 hours... otherwise followed the recipe... wowzer.. hubby said information technology was some of the best meat he's always had!!
03/22/2013
Tough corned beef is Non Good. I followed the recipe exactly fifty-fifty when information technology didn't look similar enought h2o and I fifty-fifty went out and bought the browning sauce especially for this recipe. I timed it every bit the recipe said and ended up with a dry, tough piece of beef instead of the moist and succulent corned beef I have made in the past. I am just glad I bought actress corned beef on auction and nosotros got to have a skillful repast the side by side twenty-four hour period.
03/11/2015
I love corned beefiness 'n cabbage. My husband, not and so much. He doesn't care for the spices in the seasoning packet. When I saw this recipe, I knew we could achieve a happy compromise. This recipe is absolutely perfect! The meat was and so tender and juicy that you could cut it with a fork. The flavor was out of this globe! You can practice anything with this like Reuben sandwiches or utilise in other recipes that call for corned beef. That 's if you are lucky enough to have leftovers. Since I love corned beefiness 'northward cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beefiness. This was much better than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been boiling corned beef for decades! Never again!! This was by far the all-time corned beef I've had. I didn't accept kitchen bouquet just I don't think it was needed. I also did non throw out the spice pack but put information technology in a big dutch oven with all the veggies and that gave my veggies a good flavor. I use onion, carrots, pototoes and rudabagga-may non have spelled that correctly and of course cabbage. For those of you that have never tried rudabagga now is a good fourth dimension to taste it, I personally retrieve it tastes similar a cantankerous betwixt a potato and a carrot. Let me know what yous think.
08/29/2014
Hey, Y'all! Yeah, Yous looking for the PERFECT recipe for corned beef! You can STOP Right HERE!! Click no farther, my friend! Make it exactly as written, and yous'll be in corned beef heaven. We tried this recipe side-past-side with the highest rated crock pot recipe, and this blew the boiled variety out of the water! No joke!!! You lot'll love it!
06/13/2014
Wow! I will never boil again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would endeavor something new. I kept reading the recipe over again considering information technology seemed likewise simple. After browning with the Kitchen Boutonniere, I deglazed the pan with about 1/2 tin of beer I had in the fridge from another recipe. I wrapped the brisket in foil, leaving a small opening in the height to vent. I poured some of the juices over the onion and garlic topped fat side; and poured the residue over a pan of raw carrots for later baking. I then loosely wrapped another piece of foil over the peak of the brisket. Baked at 250 for v hours, putting the carrots in for the terminal hour. It smelled delicious baking and the beef sliced upwards tender and juicy after resting for about 10 minutes. I made Diane's Colcannon (without the cabbage, didn't accept on paw) as a perfect side to this dish.
02/15/2014
This recipe is absolutely wonderful. Then much better than steamed or boiled brisket. A must try. Easy clean up. I do carrots, spud's in foil ane-one.v hours prior to brisket being done.
03/08/2014
Very skillful! I usually melt mine in the crock-pot & I really like that to along with blood-red potatoes, carrots, onions & cabbage. With this recipe I add together the vegetables in the final 2hrs of cooking, then I removed the meat and took out the rack so that the vegetables could cook in the broth for some other half hour which gives them lots of flavor. I also cut quite a bit of fat off before searing. Would brand again!
03/17/2014
I fabricated this recipe last dark and followed the didactics 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 L-O-V-E-Southward his corned beef). He asked me why I didn't make it the way I take the last few years and all I could tell him is this 1 got lots of great reviews so I wanted to try it. It is tough and salty and just isn't what I am used to. I wanted a recipe that makes tender moist corned beef and this just isn't the one.
05/10/2013
I made this recipe recently. I dearest boring cooking corned beef instead of humid. I roasted this in my roaster at 250 degrees. This was delicious. Cheers Mauigirl! UPDATE: I baked a two.5 pound brisket for about 3 hours until the internal temp was 210 degrees and it came out perfectly.
03/26/2014
Supper yummy! I'm not a fan if corned beef just after reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks 24-hour interval. Exercise glad u did! I rinsed my roast, dried, and painted in the boutonniere, so browned per instructions. I took Blistering Nana's suggestion and wrapped in foil a few times. Mine leaked and so I was glad I had information technology on a tray. I smelled burning, but didn't realize it had leaked and so I stopped cooking at 4 hours thinking it was burnt. Permit sit in oven after turning it off for about an 60 minutes and holy smokes was it expert! DELICIOUS! I approximate I can't say I don't similar corned beef anymore. Give thanks you Mauigirl! Fantastic!
04/29/2014
Very delicious recipe! I have always stock-still corned beefiness in the "traditional" way and (for me) it always felt as if it needed something extra. I used this recipe, for the first time, on New year's day 2014 and right now take another one in the oven. My family loved the flavor and texture of this "newer" recipe. After reading other reviews, I was hesitant the first time I stock-still it and nervous that information technology would exist dry out - it was wonderful! I take to say I do not side in with any critics against this recipe. It is my #1 favorite corned beef recipe!
06/thirteen/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 almost browning the meat before y'all put information technology in the oven. I did that and it came out crispy. Skillful if you similar crispy only this is not usually eaten with a crispy outside. Side by side time I am not going to brown the meat before the oven.
03/eighteen/2014
Jumping on the ring wagon to say this is the All-time corned beef I've e'er had. Now I take to admit that I tweaked the recipe a scrap—but that'southward in my nature. I just about doubled the garlic and onions because my family loves them. I as well sautéed the garlic and onion in the pan I braised the corn beef in. I then deglazed the pan with apple juice and used that as my liquid instead of h2o. I cooked for 5.v hours and so pulled information technology out of the oven and let it sit down for about 45min. This stuff tastes even better the next day!! I will definitely make this more than often! I would suggest making this the day earlier you need it, or put information technology in the oven first thing in the morning time if you will demand your oven for other things. Also don't peek at the corned beef while it's cooking, you don't desire to take a chance drying it out.
04/03/2013
The sense of taste was skilful, but it was too dry out for my taste. information technology sliced very well the side by side twenty-four hours for Reuben sandwiches.
03/18/2014
Sorry, but this is dry dry dry meat. Have a look at the photos and you can see how dry out it turns out. I wish I would of checked them before I tried this recipe. Baking it just intensifies the saltiness so information technology is manner saltier than your deli corned beef. I tried it considering of the high rating but I don't know how it rates that high.
03/09/2014
I Honey THIS RECIPE, I DIDN'T Have Any BROWNING SAUCE SO I COVERED IT IN Love MUSTARD AND ADDED PEPPER Equally OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY DAUGHTER STARTED PICKING OFF OF IT Before IT WAS EVEN SERVED. THANKS FOR THE RECIPE.
03/31/2014
I now understand why this recipe is rated 5 stars…yes, it's that adept. I haven't made corned beef in several years, only nosotros had the taste for it (well, my husband ALWAYS has the taste for it). I bought a very lean flat 2 lb corned beef at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put information technology in a blistering pan, cooked for about 5 hours, and there was no pan to clean. It was fork tender, moist, and its presentation was very dainty. Had enough left over to make a nice corned beef hash, and I know that will be succulent, too. No more humid corned beef, braising now is my get-to method.
05/26/2014
mauigirl - this is the BEST corned beefiness that I have always prepared! It was and then moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have two more corned beefs in the freezer to brand this again. I served information technology with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Staff of life' all AR recipes. Everything was delicious, but the meat stole the show. Thanks for submitting your method.
03/06/2014
This recipe is to die for! It is one of my hubby's favorite dinners. I was skeptical, as I didn't really intendance for corned beef (too salty, and I like salt). However, after I made this, I am in dear! I follow the recipe as written, only I add a niggling more water (peradventure i/2 cup) to keep the drippings from called-for. I steamed cabbage in some chicken broth to have on the side. Every year around, or just after, St. Patrick's 24-hour interval, we stock up on the corned beef that is on sale in the shop and freeze it. I made this with a brisket that had been in the freezer for a year and information technology was still delicious! Give this a try!
02/19/2018
Stop THE PRESSES! This dish is now i of my go-to dinner meals. Thank you mauigirl! In that location is NOTHING to change about this recipe. I did as is and it was delicious. I had a smaller roast and it was almost gone. I had a gigantic smile when my kids were asking for seconds. It was fantastic for nice sandwich lunches using the leftovers. And so to recap: • Yes, brown the brisket. It creates a dainty bark • Yes, just two tablespoons of h2o. You will be floored how much liquid gets generated • Yes, tent the whole matter; that is the roast sitting on a rack in the roasting pan all wrapped in foil • USE A MEAT THERMOMETER. My roast only took 3 hours to get to 170 internal temperature and it was moist and juicy • Practise LET YOUR ROAST REST. Take the roast out of the oven and let it rest wrapped in the foil for 45 minutes to keep its internal juices. • That roasting pan will exist a treasure-trove of delicious juices. Your imagination as to what veggies y'all can roast/melt in the liquid is all up to you
03/18/2013
5 Star Dear Information technology! Fabled recipe and cooking method that baked in then so much flavor that is hard to believe from so few ingredients. My brisket was ii.v pounds but I still used a whole medium onion and four expert size cloves of garlic. I couldn't wait for this to come out of the oven it smelled and then good and when it did I must accept "tasted" one/2 pound, I couldn't terminate picking at information technology. Looking very forrad to sandwiches with the leftovers. Thanks mauigirl for also sharing your helpful hint to bake information technology fatty side up and when it's washed blistering to just scrape the fat away. Love, love, loved information technology!!
01/22/2014
I followed this recipe exactly. This was the best corned beef I have ever cooked; no more boiled beef for us. When my husband says "this is really adept" later on a few bites then I know I've got a keeper. The juice tasted really good besides. Side by side time I'll try cooking the cabbage in this juice. Everyone should attempt this recipe!
03/16/2013
Wow! This came out actually good. I was a little skepticle ..only I followed the recipe and I must say this is a new manner for me to cook corned beefiness. I had to use my cast iron grill pan and information technology worked like a charm. Mauigirl thanks for the recipe...neat job!
10/08/2014
Past far, the best recipe I've found for corned beefiness. Personally, I prefer to use a point cut brisket over a flat considering information technology has more fat and gives the Browning sauce more than to work with. I also make my ain browning sauce (food.com has an piece of cake recipe that works not bad) instead of using Kitchen Bouquet. This recipe has become a family favorite at our firm. It'south delicious.
03/17/2016
Oh my goodness this was outstanding! My partner of 14 years, commonly cooks corn beef, potatoes and carrots in the tedious cooker every St. Patrick'south Day as part of her Irish heritage. While this her tradition, it isn't usually my favorite meal. The potatoes are okay, only I normally don't like the chewy and stringy corned beefiness. This yr she had to work and I decided to run into if I could find a better way to melt the meat. I institute this recipe, made it with Worcestershire sauce instead of browning sauce. I put in a quarter cup chip of scarlet vino , and quarter cup of water in the lesser of my Correlle stoneware dutch oven and put on the chapeau. I had a smaller cutting of meat, about iii pounds, and a trivial more fourth dimension before we could consume dinner, so I cooked information technology at a lower temperature 250F, and it was done in in 3-i/2 hours, at that place was about two inches of liquid - more than the water or vino I added. After this I turned the oven downwardly to 170F (the lowest setting) and let it sit down in the oven for some other 2 hours while I ran some errands. When I got home I at that place was still a couple inches of liquid, only I was worried the inside had dried out. When my knife touched the meat it brutal apart hands because it was and so tender and moist. Then I tasted it and oh my . . . it was cook in your oral fissure delicious! Even my choosy five-year-one-time who doesn't like meat all that much and eats like a fiddling bird, cleaned her plate. My partner wants me to melt corned beef this style from now on.
03/17/2013
Followed EXACTLY... I have 2 kiddies that won't eat meat.... They asked for seconds! Will never make another way! Thanks MG
03/eighteen/2013
Made this for St Patrick's day dinner and anybody LOVED information technology. Only amending I made to the recipe is I used 1/2 bottle of beer in the pan instead of water. As nosotros were cleaning up my blood brother tasted the drippings and said "OMG that is off the claw." Lets merely say I will exist serving the drippings next fourth dimension.
03/17/2013
Absolutely succulent! The but thing I changed was to use the onion and garlic forth with a chunked upwards carrot as the rack for the meat rather than use a regular metallic rack. I will never boil/simmer a corned beef once again! NILELU - Colcannon is basically Irish mashed potatoes. You add thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve it with an extra pat of butter on top and you've got delicious, albeit not all that healthy, Irish potatoes. Hope that helps!
03/26/2017
Made this this evening and information technology was wonderful. I totally wrapped the brisket in aluminum foil and broiled it at 275 degrees (five.75 lb) for 6 hours. I put it on a rack in a roasting pan and covered the pan with foil too. I added a petty water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (virtually 1.5 hours). I removed the veges to a divide pan and just kept them warm and so they would not overcook. Anybody raved about how tender the meat was. This is how I will melt it from at present on. I did not take browning sauce and so I only browned the brisket in hot olive oil and so brindled it before wrapping. Thanks for a great recipe.
03/22/2015
I saw other reviews land they would never boil a brisket again. I as well am of that mind. I used the recipe as a guideline. I had 3 2.5 lb briskets then I cooked at 235F for six hrs...perfection. The whole family loved information technology. I've never had a brisket this tender and juicy.
03/12/2015
I made this tonight along with a brisket done the traditional way. While both were very good I recollect the braised brisket shell out the boiled one. Information technology had a much more beefey taste. To seal the pot I used a roaster with a piece of tinfoil on elevation then placed the chapeau on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked information technology for v hours. Also I added about three/4 cup water. Will definitely exercise this again.
06/05/2013
Yummy!! I will never go dorsum to cooking corned beef in water. This was wonderful. I fabricated this and used information technology to brand Deluxe Corned Beef Hash on this site. We ate as of it.
09/30/2014
We both loved this so much! I triple wrapped and placed the brisket on a rack but instead of water I used a bottle of beer. Served with Diane'due south Colcannon by DianeF. Give thanks you lot for such a great recipe mauigirl! Volition definitely have this again and again.
03/xx/2017
BEST CORNED Beefiness recipe Ever! We have tried year afterward year to make the perfect Jiggs dinner, but the recipe we tried ever left us sighing...maybe next time. Nosotros followed the recipe searing the 3 lb. brisket with Andria'due south Steak Sauce. Added extra onions and garlic on top and underneath. Used two tablespoons of water and sealed tightly in 2 layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was then tender it 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 divide 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 repast. Just absolutely perfect. Will neve boil again ! Works out to about 1 hr 40 min per pound. Meat tender northward juicy.
03/23/2014
unbelievable flavour.... I followed the instructions every bit stated.... my family loved it...
05/26/2013
I will not be ordering from the Kosher Deli any longer! My firm smelled wonderful all afternoon and nosotros were not disappointed when we sat down to eat. This was the first time I e'er cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this mode, but fifty-fifty she never did information technology with corned beef. Thanks, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is listen-blowing! Succulent, moist, flavorful, and the fat became similar cracklings! I will never utilize another recipe... This is the be all stop all of corned beef. Cheers dear poster for the story, hints, and recipe!
03/18/2018
Nom! This was fantastic. I fabricated this yesterday for St Paddys twenty-four hour period . Husband loved it, only even more surprising was my picky 11 year sometime did too. I used a two.75 lb Costco Kobe way corned beef, a 2 inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight effectually the edges for a good seal. Because the piece of meat was under 3 lbs, I cooked it for 4 hours, and turned the pan around in one case for even cooking, but didn't accept off the foil. -I probably could have cooked it for a little less time, but it came out fall-apart tender and wonderful. I volition exclusively use this corned beef recipe moving forward.
03/19/2013
I will never eddy my corned beef again! Made this recipe for St. Patty'southward day this year, and it is at present THE corned beef recipe in my St. Patrick'south Twenty-four hours Carte du jour! Nosotros had our friends over, and anybody loved information technology. I got a tardily start getting this into the oven (I had two briskets on a one-half canvas pan), and was a little worried that it wouldn't exist washed in time. I put the oven on 300 instead of 275 considering of this. I put it in at iii:30 p.m., and by vii:00, information technology was nice and tender (simply 3-1/2 hours). The just bad thing I can say most this, is that we didn't have whatever leftovers for reuben sandwiches!
02/02/2015
This was my starting time time making corned beef/brisket and I followed the directions to a " T". It turned out perfect!
03/26/2015
I would have never thought to do a corned beef this way. But after seeing this recipe, I had to try it. After searing the brisket on both sides with the browning sauce, I removed from the heat and coated again with more browning sauce, so covered the tiptop of the brisket with the chopped onions and chopped garlic. I and then used a cookie sheet lined with foil, added a picayune water at the bottom of the sheet put the brisket on at that place, and spread remaining chopped onions and garlic effectually 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 so tender, I could pull it apart with a fork and was absolutely delicious. I Will NEVER E'er COOK THIS ANY OTHER WAY. Thanks for this delicious recipe!!
03/xviii/2013
Made this final night!! Delish!!! I ordinarily boil my corned beef but will never do that again!! Our friends loved information technology too and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, red skin potatoes, carrots, onions, and a couple slices of salary cut up in some chicken goop to get forth with it. Also very good!!
03/20/2013
I must agree this was the best corn beef I have ever tasted! I did accept some advise and added Dijon mustard & honey mixture to the top after it was cooked. It was a Striking this St Paddy's twenty-four hours.
03/22/2019
I traditionally make corned beef for St. Patrick's Mean solar day and tried this recipe this twelvemonth. My partner and I agreed this the best corned beef nosotros accept ever fabricated! I used three tablespoons of h2o full and used a bandage iron dutch oven with lid for a single pot meal. I included the package of spices sprinkled on top of the meat. With nigh an hour left of cooking, I added infant carrots to the pot. Nosotros did non find this dry out at all, instead it was fall apart tender and and so then expert!
04/16/2014
First fourth dimension making corn beef brisket for st. pattys mean solar day. It was so yummy! I felt like I went to an Irish Pub.
03/16/2015
I've made it this way several times and again today for Saint Patrick'southward mean solar day. It's and then expert!! Save the spice packet from the corned beef and throw it in with the h2o yous use to cook the potatoes, cabbage and carrots.
07/25/2016
The only way to make corn beefiness brisket, had almost given upwardly trying. Later on multiple attempts in a slow cooker which always yielded moist but chewy corned beefiness, I finally establish this recipe. Be certain to do every bit other reviewers accept suggested add the lilliputian scrap of water then wrap entire corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Cheers, Mauigirl. UPDATE: Exercise NOT PEEK or check during cooking use a meat thermometer if necessary. 1 reviewer gave this three stars after saying it was dried out " even though I watched and checked it regularly while cooking" It will dry out out if you let the steam out!
05/07/2014
I found this recipe on line when I accidentally picked upward a corned beef brisket vs. a regular beefiness brisket. I had never cooked corned beefiness brisket before. I made this exactly every bit specified although I did have the advice of one reviewer and added my water to the pan after browning the roast to get all the good juices and spices. Then poured this over the roast (fat side up)--sprinkled generously with black pepper and sliced upward the garlic and onions. It turned out GREAT. DELICIOUS! Thanks for sharing!
03/17/2015
I've been trying for years merely accept never been able to brand a neat brisket. I liked how simple this was, and so I idea I'd give it a try in the pressure cooker. I sauteed onions and garlic, and so seared both sides of the brisket. I poured in virtually 1/8 loving cup of cider vinegar to keep it moist and help intermission it downwards then added the spice bundle. To make it a repast I added 1/ii small-scale caput of cabbage, four cherry potatoes and 1/2 pack of infant carrots. It was cooked on high pressure level for 55 minutes, and it came out fantastic. Thanks for sharing! I promise this helps anyone looking for a shortcut method.
03/18/2018
I cooked 18 of these yesterday for a Saint Paddy's party concluding night. Every morsel was apace eaten, and everybody loved it! Hither's how I did it: I seared the briskets three at a fourth dimension on a grate over a wood fire. Then I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and red onion, added one/two loving cup of water, and double wrapped each pan with heavy duty foil. I braised 6 pans on a pull-behind cooker, trying to keep the temperature betwixt 275-350. Later on 5 hours, internal temperature was 150-160, so I took them off the oestrus and put the withal-sealed pans in coolers until serving fourth dimension. This is a "best I ever had do-once again repast!"
03/sixteen/2014
OMG merely made this and this is the BEST corned beef I've always made or eaten!! My husband loved it besides!!. I used bacon fat, non vegetable oil. My roast was only 3.5 lbs and so I adjusted cooking time. ii.5 hrs on 275, so 200 for 1 hour, and then 170 for 1 60 minutes, then off for last xxx minutes. Full 5 hours. LOVED IT. Thanks!!! I plan on using this recipe for all kinds of roasts!!
04/18/2020
Made this for the 3rd fourth dimension - 3.6 lb apartment cutting. Didn't use fresh onion or garlic, but did use ii C h2o, tightly sealed with foil, for v hours, and permit it rest 40 minutes. Perfection! Nevertheless sliceable for Rueben's! I'll never employ some other recipe for corned beef!
03/nineteen/2018
This was delicious. My husband and I hold it was the best corned beefiness we ever had. I will use this recipe once again!
04/10/2014
I made this for St.Patty'due south Day. I was a huge hitting, I will never boil corned beef again. I take to double the recipe so at that place are enough leftovers to make my married man happy.
04/08/2014
This was actually delicious. I used brown ale instead of water, nearly half a canteen of Newcastle. I likewise took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared it all of the 'fatty cap' after browning in Kitchen Bouquet. I covered the lesser of my foil pan with quartered onions instead of using a rack. Next fourth dimension I volition rinse the brisket starting time, it was a picayune too salty. It was actually really good, this is a keeper!
03/18/2018
this is how I'll be making my corned beef from now on! my married man was impressed. it takes double the fourth dimension to melt merely so admittedly worth information technology!!!! fail proof, fork tender, i didn't even place knives at the dinner table!! all-time ever. thanks for the amazing and easy recipe
04/09/2015
This recipe made the best corned beef sandwiches always! I but made ii little changes: an extra tablespoon of water because we alive at higher elevation and I wanted to be sure it would be OK, and I twisted the peppergrinder over the brisket a few times before adding the onions and garlic. I used my dutch oven because I figured the chapeau would help keep the foil down tightly. Thank you MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the absolute best corned beef I've always had! I usually laissez passer when invited to a dinner where this will exist served or only accept a tiny bit if it's served and I didn't know but I had seconds of this recipe! The corporeality of cooking time is perfect for my schedule as well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with merely salt and pepper on a sail pan to go with it and fifty-fifty our picky kid wanted more! Thanks so much for this recipe!
11/10/2017
Stop the press! This is one amazing recipe. I followed it exactly except I added three Tbsps of water instead of the recommended 2. It certainly did not need it. I covered the corned beef brisket over the roasting pan with two layers of heavy duty aluminum foil and made certain there were no openings where steam could escape. The upshot was an amazingly tasty and moist brisket with at least ii cups of gravy left over at the lesser of the pan. The brisket itself has a pregnant corporeality of water within of it and as long as you encompass it during cooking, the liquid volition not evaporate and will plough into gravy (about two cups worth). I will make this once more however, next time, I may decide to soak the brisket in water for a day or so in society to reduce the salt content. Yous cannot go wrong with this recipe. Don't listen to the people who wrote nigh a dried out / hard brisket. They obviously didn't encompass it properly during cooking. Enjoy!
03/twenty/2016
I don't review ofttimes, but I absolutely had to with this recipe! I make corned beef quite oftentimes, and learned from my mother, to always exercise the boil method. I take tried using another baked method, but decided to try this one. It merely the best corned beef. There is no other way to get the infusion of the garlic and onion in the beefiness than this boring and low method. I made it exactly the same equally the recipe, including using a roasting pan for a 5 lb corned beef and I convection roasted information technology for 6 hours exactly. Information technology was perfect. The browning method is really fundamental. Use the browning sauce, whatever information technology does, its astonishing. Throw away the parcel and never employ information technology again! This is a keeper and my corned beefiness eating husband and teenage boys agreed!
03/17/2014
The only reason I'm rating this four stars is that a 5 lb roast was not fully tender in the half-dozen+ hr time range - the thinner parts were perfect but the thicker ones were yet a bit tough. Cooked another hour to hour and a one-half and was perfect. Like many others I used beer instead of water and highly recommend that besides every bit fully rinsing and drying the corned beef earlier browning. No need to apply browning sauce if the roast is browned properly. Served with Diane'due south Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a 5 star meal! This time I had a more often than not uniform piece of corned beefiness, double wrapped it in al foil and the 6 hr melt time with a rest of 45 minutes (waiting for people to make it) resulted in the best corned beef I have always prepared. This will definitely be our get to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, simply cut back on the roasting time because it was a smaller slice of meat. I went out and bought a roasting pan but for this recipe, and wow was it worth information technology. Yummie!
03/23/2015
Fashion too salty! When you boil it, the salt used in the "corning" process leaches out into the water. Baking it just intensifies the table 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 get in a second fourth dimension, I didn't realize that I purchased a "bespeak" brisket. Can I use it the same style?
03/18/2013
I could non believe it, I volition never, never eddy it once again! Thank you so much mauigirl!!
03/xv/2016
Over the top...slap-up! Just finished dinner! I read most of the reviews and was concerned nigh the amount of water but far too many other people fabricated the recipe exactly with the ingredients listed then I did too.I used Gravy Masters browning sauce and seared the meat virtually vi minutes each side, and placed on a RACK inside a dutch oven. I covered the pot with two pieces of foil and put the hat on for a tight seal. My corn beefiness was only 3.25lbs and so I broiled information technology at 275 for iv 1/2hrs and rested for xxx minutes outside of the oven earlier removing the foil. I had almost 6oz. of juices in the bottom of the pan. My onions and garlic were notwithstanding on top of the meat and so I took the juices with the garlic/onions and pureed them to make a sauce. The sauce was a tad salty and then I added about 1/2 cup water to information technology to have away some of the salt taste and information technology was first-class. The all-time corn beef I have e'er fabricated an by far the simplest recipe I have used.. This will be my become to for corn beef. I'1000 wondering for those who had tough dry meat or burnt, if they didn't use the rack or didn't have a tight seal. We loved it, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I have tried and tried to make corned beef that didn't come out tasting like a salt-lick, or tough as shoe leather. Piece of cake and peachy. I wouldn't change 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, it was non even 1/2 the size of the piece I put in the oven. Way overcooked and really not very tasty. Husband says it was better cold the next twenty-four hour period merely either way, I won't exist repeating this one e'er.
03/27/2016
I'm not the most skilled of cooks, but wanted to make this for St. Patrick's 24-hour interval. I followed the recipe to the letter. My corned beef was iii pounds, so I adjusted the time accordingly. This was Amazing! After removing from the oven and not opening the foil for at least 30 minutes, it turned out so moist and flavorful. I took the onions from the top of the roast, put them in a frying pan with some butter to caramelize. I and so added my cooked cabbage and carrots to the pan for a quick browning on high heat before serving. My guests really thought I could melt! Thank you for posting!
03/17/2015
Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. It was a large temptation to peek inside the foil equally it baked all afternoon, only I resisted! I was rewarded with a juicy, tender roast, with some great drippings to add to my roasted potatoes and carrots. I also prepared Blistering Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful style to melt corned beef!. Moist tender intense corned beefiness flavor. 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 2 tablespoons of water per the recipe....Then I tripled wrapped with Hd foil set on a rack on a cookie sheet and cooked the 4.64 pound brisket for 5 and i/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 careful opening the foil there is a good corporeality of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Thank you to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and in that location's just no comparing - boiled meat is awful! If people think they're adding moisture by cooking in liquid, they demand to effort this recipe - it's the most moist & juicy method always. My time-honored method isn't exactly like yours, because I oasis't used Kitchen Bouquet for years, but the technique is what yields the stunning results, so people? Deadening roast your CB roasts and y'all'll never go wrong. Be careful to get a apartment cutting or the whole brisket, and don't fall for the cheapest price - yous could go the toughest saltiest meat ever. Choose carefully. I always thin-piece my CB roasts so we tin rustle up a reuben correct quick, or just grab a coupla slices for a low-carb snack. You lot'll never go incorrect with this boring-roasted no-liquid method!
03/17/2014
First-class method for cooking corned beefiness. I made this yesterday and was not certain about brushing the beef with the browning sauce and using all that garlic, only I wanted to try the recipe as written. I'm so glad I didn't change anything. This was the best corned beefiness I have always made -- and I've fabricated plenty in my l+ years! My husband and son loved the taste and texture. It was really moist and held together. I'll never use the boiled recipes once more. Thanks for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this over again for the 2d time. I volition never make the typical crock pot/ boiled corned beef again! This is amazing straight out of the oven and leftovers make i heck of a sandwich. Cheers!
03/22/2016
You're are right Maurigirl, I volition never, e'er eddy corned beef again. Cheers then much for sharing this recipe.
05/09/2015
Best I'very ever fabricated.
04/05/2015
Another stellar review for this easy and delicious method of making corned beef! I decided last minute I had a craving for corned beef, knowing I actually wanted a Rueben after in the week, so I wasn't prepeared with the browning sauce. I used a some A1 Bold I continue on hand for marinades and it was a nice sub. Other than that, I followed the recipe. At the cease, I took the meat out, wrapped in foil and let residual. I added big diced potatoes and baby carrots to the liquid (aye, there will exist quite a flake 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 beefiness rewrapped and put back in the oven to rewarm for a few minutes as the potatoes finished. It was heaven and I await frontwards to a Rueben for lunch tomorrow! Thanks, Julie! This volition be my become-to method in the future, then much easier and more flavorful than keeping an eye on a boiling pot!
05/09/2017
I made this exactly as instructed. It was the best corned beef I accept ever served! I have ever made traditional corned beefiness and cabbage but this has changed my mind. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I only added h2o to the pan Covered and cooked the vegetables for a half hour later on bringing to a boil .
03/17/2017
This recipe is off the charts. Fabricated it for first time today afterward years of boiling. Browned beef well with nothing on it. Put a couple onion slices and a fiddling chopped garlic on meridian. Wrapped information technology 4 times with heavy foil. Put in pot with foil balls so it wouldn't sit in the water(1/2-ane cup). Baked at 275 for i 1/ii-2 hours per pound and ate the best corned beef ever. Tender and moist as can be with great flavor. Thank you, mauigirl!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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