By I'mPat on February 24, 2007
Photo by mersaydees
Photo by mersaydees
"This is from the Australian Womens Weekly Fresh programme. In the cooking time I include the resting time, no time on the salad (I've only ever made the corned beef)but at a guess I would say about 30 minutes. A different way to serve corned beef for St. Patrick's Day."
Serving Size: 1 (274 g)
Servings Per Recipe: 6
"I'm giving this zero stars because this didn't work for my US corned beef, which I've learned is a different cut of beef than the Aussie-New Zealand "silverside" cut. US corned beef is from the chest, a completely different area of the animal. I used the best corned beef from our local grocer and baking it, as opposed to boiling it in lots of water with cabbage and potatoes as is traditionally done, made this ultimately too briny, so much so that it wasn't something I'd care to make again! US corned beef is salt-cured, so that might also be a contributing factor. I did make the potato salad and we really enjoyed that! Thanks, I'mPat! Made for Aussie Kiwi Recipe Swap #74 as a "pressie"."
"Made it for St. Patrick's day this past weekend and it was a pleasure to eat it. The seasoning was tasty and enjoyed by all in my family. I was especially surprised that my husband (who is not a fan of corned beef) enjoyed it as well. The only problem was that I found that it didn't reach the tender stage. It may have been the quality of corned beef that I bought...not sure, but next time I will cook it at a lower heat covered and then uncover at the end. Made it for PRMR tag game. Thank you "I'm Pat" for sharing."
"This was wonderful! Followed your recipe as written - I didn't find it sweet - and the glaze certainly didn't burn! It cooked up very moist with a nice tangy glaze! Thanks for the recipe. I'll be using it again!"
"I loved this recipe! Found it simpler than boiling the beef, and the flavour was excellent. I used my own homemade marmelade which doesn't have rind but does have the rind flavour. I didn't have a problem with burning since it is cooked at such a low temperature. I did make sure I marinaded it outside the roasting pan though, and set it on a rack in the pan so it wasn't in contact with the pan itself. Then filled the pan with water to catch the drips. I took the roast out every hour to baste it with the remaining marinade. Thanks for an absolute keeper!"
"I followed the recipe exactly but the glaze burned. I rescued it and added water, then added more water and again with the water! I'm very surprised that this did not happen for the previous reviewer. And, no, my oven does not run too hot. We have also decided once and for all that we don't really like sweet stuff on our beef. This would maybe work better with pork or chicken."
"Certainly a different way to cook corned beef. The blend of flavours in the coating is great. I think I will try it with other cuts. I used corned silverside and I needed to cook it longer than the 3 hours. Served it sliced with buttered quickly cooked cabbage and Ninna's recipe#175419 Another "keeper" for my cookbook :)"