This recipe sounds delicious, and I'm definitely going to use it next time I make corned beef. Just a thought---Mom was Boston-bred Irish and swore that whenever you cooked corned beef, you should always put it in plain water with a tablespoon of cider vinegar; bring to a boil and then discard the water. Supposedly this cuts the grease that the meat gives off during the actual cooking. Anybody else ever heard this?
I had never cooked a corned beef before and wanted a recipe to serve family for St. Patrick's Day. Found this recipe via the Internet and tried it. Everyone at dinner raved about the tenderness of the meat and the flavor. They continue to talk about how good it was. The recipe was easy to follow and everything turned out perfect. In fact, they asked for the recipe.
What about the creamy white sauce. Corned beef needs this to be VERY YUMMY. check out my recipes I have a recipe for white sauce that I use on corned beef.
Kevin this recipe is really good! I've made the recipe several times. This time I'm trying the recipe without vegetables in the pan as they havent turned out as tasty as I have expected in previous attempts. For those who LOVE corned beef, you will LOVE this recipe!
You're right, Kevin! This WAS the best corned beef I've ever tasted. The meat was tender and juicy and the cabbage was a good accompaniment. I found the other veggies to be a bit bland though. Next year, when we make this recipe, we will try putting all the seeds into an infusion ball (a mesh ball used by loose tea drinkers) so we don't have to pick them off the veggies and meat. Thanks for the recipe!
A suggestion to try: After cutting the fat off the meat (step 15), I often spread the meat with a mixture of equal parts honey and mustard and bake at 350 for about 15-20 minutes. It's an extra step but it puts a tasty glaze on the meat.
Wow!I came here looking for a recipe for corned beef because I had never cooked one before. I had to buy most of the spices but it was well worth it. The recipie was easy to follow and my 7 other guests raved about the flavor. They said they could have not gotten a better meal in a restaurant. Thanks!
easily the best i have ever had. juicy flavorful, not dry. the vegetables retain crispness as well, not bland at all!
The very best flavor. Absolutely wonderful. I do think it needs to be cooked longer, though. I usually go an extra 25 minutes to ensure absolute tenderness.
YES! Dee-lishious just the way it was, in my book! Loved the mustard and horseradish side, too.