By JackieOhNo! on March 04, 2010
Photo by rpgaymer
Photo by rpgaymer
"I grew up on corned beef and cabbage, which we had regularly (and not just on St. Patrick's Day). It was something I always enjoyed so I was surprised when, as an adult, I came across many people who professed their dislike for the meal. After much experimenting, I came up with a juicy, tender corned beef that everybody likes, even the corned beef-haters. This recipe halves easily. For the liquid, I prefer a nice caramel porter. While this takes several days, there really is not a lot of real effort involved, just planning."
Serving Size: 1 (785 g)
Servings Per Recipe: 8
"I have waited for 3 days to try and rate this recipe. It was well-worth the wait! I love that my St. Patrick's Day dinner (which I had to transport to my Mom's) only took about 15 minutes to heat up/broil on the actual day. So cool. I thought the flavor was great - it didn't taste like beer at all - and the corned beef was so tender. I worried about leaving the veggies in all that liquid for 24 hours, but they were still great. All I did was add a bit of salt and pepper to the veggies when served. Thank you!"
"I've never had corned beef brisket, and don't even really like beef at all, but this was a pleasant surprise. The meat was flavorful and tender, and the glaze was the perfect addition. I just wish I could have found an 8lb brisket, as my 4lb one disappeared quickly! I thought the vegetables were kind of bland and unimpressive, but that's OK as it allowed the meat to be the star of the meal. Great recipe! [Made for PRMR]"
"This was even better than I expected. I really loved the beer flavor and the turnips and parsnips, so different from what we normally eat. I made this in August, but would really look forward to it on a cold winter night."
"Like magic! This three day process literally transforms the texture of the corned beef - more like ham with a deep delicious flavor. The glaze at the end makes it like corned beef candy! The recipe isn't as difficult as it looks - it is almost all cooking time, just 10 minutes actual work per day."