I am somewhat embarassed to say that I have never in my life eaten corned beef. This is what I made for our St. Patrick's Day family get-together and boy, have I been missing out. In preparation, I sent my husband out to get the red Irish ale. You are right, that is a very key ingredient. I followed your directions to the letter and I made extra spice rub just for the carrots and potatoes. That is definitely the way to go. The meat was so tender, you could cut it with a fork. The red color was beautiful and impressive. The spice rub had a delicious sweet and spicy flavor. I served it with cabbage and soda bread. So, this is the first St. Patrick's Day that I have made actual Irish cuisine. We loved it and thanks for your most excellent recipe.
Boiling the day before made all the difference for me. We went out for an Irish breakfast and a stout, came home finished the meat and vegetables in less than an hour. Took it to a party for 20 and there wasn't a bite left. I had to make it 3 more times that week, and everyone said it was the best they've ever tasted. It was true that it didn't matter on the size of the meat when baking,it was already cooked. We even left it all in the oven on low for an extra hour. Since it wasn't sitting in all that juice, the veggies didn't get mussy. I'll never JUST boil my corned beef again!!!
This is a great recipe. The corned beef is so tender it shreds with a touch. The meat when cut was a beautiful red, due I am sure to the ale, which was enjoyed alone as well. The rub was a nice sweet to the saltness of corned beef. We really enjoyed this meal!
Perfect! Tender and I loved the topping. I will def. make it this way again. I'm also going to use the topping for other dishes I prepare. I served with potatoes and cabbage fried w/ butter, salt and pepper, and Irish soda bread. I loved it,, and theres none left (made 2 corned beefs to.)!! Thank you for posting.
I was careful to follow the directions in the recipe concerning discarding the liquid and the spice packet. I thoroughly rinsed the meat and trimmed the fat. However, the corned beef was so salty we could not eat any of it. What a waste of good meat! The color was very attractive due to the red ale, but the vegetables were too sugary and spicy for our taste. I am returning to my usual way of cooking corned beef. That's how we learn!
I wish I had eaten this after the boiling phase. I stole a small slice before adding the rub and loved it! I wasn't as happy after baking it with the rub. I guess I just don't like meats with sweet glazes, as I thought it really overpowered the delicious flavor of the meat. I will definitely use your recipe for the boiling liquid from now on, however. Thanks for posting.
I have tried making many different corned beef recipes over the last 25 years, my husband really likes the stuff, and I have hated every single recipe until this one. If you are a die-hard corned beef hating individual I would challenge you to try just one more recipe, this one! I have been making this recipe for the last 6 or 7 years and it is hands down our family's favorite. It is requested for far more than St. Paddy's day! This recipe is a winner!!!
Made this for St. Paddy's , but when else do you make it? Smelled heavenly, had the neighbors sniffing around my door! This is the first Corned beef I've made in my married life as we were married ON St Paddy's day! Came out great, I left out the veggies (exc onion) as I was making lots of side veggies, I used Moylans Red Ale as I couldn't find Killians. The rub went over great, the only request was that I had used more of it. :) Thanks!
My wife and I loved this dish! We even made boiled cabbage and added the dry rub on that. We almost at a whole 2 pound corned beef between the two of us! The flavor the dry rub added was awesome!
OMG - I always cook this for my hubby but I don't like it. This recipe is so wonderful I just can't stand it. Everybody just raved about it. Thankx so much for posting it I'll never cook another corned beef any other way!!!!!