By JackieOhNo! on June 19, 2008
Photo by bluehighway_5317324
Photo by bluehighway_5317324
"From the famous Silver Palate caterers, this is a step up from your traditional corned beef. Sophisticated sweet and tart flavors update the classic American recipe that makes an impressive centerpiece to your buffet menu. Baked to a beautifully glazed finish, the hot corned beef is sliced thickly and offered with additional Port sauce. Yum!"
Serving Size: 1 (611 g)
Servings Per Recipe: 10
"Excellent! Truly a step above a standard corned beef. I made as directed, but my flat cut was only 3.5 lbs. I didn't have whole cloves so just added some ground to the cooking water. I used 1 bottle of Guiness in the cooking water. I loved that you can do the lengthy portion the day before. It made dinner pretty quick to put together after work. This makes a very elegant presentation & I would certainly use it for guests. I served it with Recipe #325034 , potatoes & carrots. I'm a little disappointed that this recipe appears to be not very well used & not many reviews. This one is certainly worth a try! It's head & shoulders above a basic recipe and not much work. Thanks for the great recipe, Jackie!"
"I made this as directed but cooked my beef in my crock pot. I loved the glaze, it really made the corned beef seem special. I also added cabbage, which is a must have part of our St. Patrick's Day meal."
"This is really good! I added the cabbage to the "stock" that the corned beef was cooking in after I took out the beef and it made the cabbage very tasty! I also used the seasoning packet the beef came with instead of the peppercorns. In the sauce, I had omitted the lemon and orange peel because I had forgotten to put it in and had tossed the peels before I realized I needed it and had used cheery jam that I had canned this summer instead of using the jelly it called for. In the glaze, I didn't use the type of mustard it called for since I didn't have any on hand so just used dijon mustard and the contrast of flavors were amazing! The salty, sweet, tangy, and mustardy all came together making a beautiful and delicious meat to eat!"
"Very elegant, appealing and easy to make. I'm always skeptical using a new recipe during a holiday but this one did not dissapoint. I did make a few changes: I halved the recipe and used just a 3.5 lb flat corned beef (which would serve about 6-8 people). I added 1/3 cup vinegar to help tenderize the meat and also (rather than the peppercorns) used the seasoning packet that came with the brisket. Next time I would triple the carrots and celery as they roasted lovely with the onion, garlic and meat. The underlying tone of the ground mustard (I used Gulden's) was a nice touch. The sauce was a bit gritty from the lemon/orange peel, so next time I would go with fresh. I served with fresh steamed green beans, pickled beets, and boiled potatoes. Definitely company worthy, thanks for making our St. Patty's day dinner a hit!"