Braised Corn Beef and Cabbage Recipe
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Similar Blistering Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with one tiny addition of more sliced garlic and onion just because onions and garlic are in their own nutrient group at Cathy Myers' house! Flavorful, fork tender - the very best nosotros've ever had! I will NEVER return to yukky boiled meat again! I found myself cutting off chunks of the leftovers for a poly peptide snack! Couldn't help myself! Randy got his Reuban sammie set up that's for certain! Thanks again for sharing, Julie!
03/16/2013
Very delish recipe. I've never made a corned beef with this technique before. And it turned out soo well. I followed threw with braising and so utlizing my crockpot to broil in, merely for the simple fact, I needed to bake other things at a college temp then this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only affair I did slightly different and it wasn't really much. After braising the meat in the pan on the cooktop, I took the water and deglazed the pan and so added that deglazed mixture to the crock pot over the corned beefiness and followed threw with the balance of the directions. Added a head of cabbage during the terminal hour and a half, information technology was very flavorful. My beefiness was actress tender and was falling apart ;-) Will brand again.
03/25/2013
OMG x stars! The best corned beef I have e'er made. My hubby who has had ALOT of corned beef in his life said information technology was easily downwardly the best he e'er had. My brisket was iii.25lbs and information technology was fork tender after v hours cooking. I dear how it looked afterwards browning information technology. I just used lots of pepper instead of the browning sauce. I cooked it fat side up and scraped the fat layer off and let it residual for about an hr before slicing. Still was piping hot. I put the slices dorsum in the juices and served with my version of colcannon. Hubby said information technology was the best dinner he had in a long fourth dimension. Thank you then much mauigirl for sharing this fabulous recipe. I don't understand the reviews that yet adopt the boiling method. I can't wait for ruebens tomorrow!
03/05/2013
We saturday down to eat, my married man took a bite and said "yummmmm". Then he looked at me and asked "corned beef isn't usually this tender, or tasty". He didn't even put mustard on it! Unproblematic very tasty fashion to cook corned beefiness. I made a colcannon with saute cabbage as the side. I didn't have whatsoever kitchen bouquet, so I simply lightly peppered information technology. I accept another corned beef in the fridge, this is how I will cook corned beefiness from at present on. Thanks for sharing.
03/23/2013
I added about a half cup of water to the pan before sealing tightly. After cooking, I removed corned beefiness and added several red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, most 45:minutes. I sauteed my cabbage in butter and a fiddling water until tender, and so added the potatoes and drippings to the cabbage and served with the corned beef. All-time corned beef and cabbage I e'er cooked! I was amazed how lean and tender the corned beef was.
03/12/2013
This is a wonderful method for corned beef. I cooked the corned beef the day before then crusted it with dijon mustard & Brownish sugar and put it back in the low oven simply to warm it through and set the crust. It was perfection. Cheers for sharing.
03/25/2014
I rinsed and patted dry the flat cut corned beefiness brisket and coated it in Kitchen Bouquet, browned on both sides for 5 minutes each side. I laid a sail of heavy duty foil out apartment and then placed another sheet crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of water on the fatty side. Making sure to keep the fat side facing upwardly, I closed the foil tightly and placed some other piece of foil over the top of the brisket. I placed on the rack of my preheated roaster oven and roasted for six hours. Did not peek, turned oven off and immune the corned beefiness brisket to sit down for thirty minutes. Lifted the rack out - not a drib of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of five stars. I will never ever buy deli corned beef again! Cheers, Mauigirl for sharing this keeper!
03/15/2015
We absolutely loved this! I used my Dutch Oven from Nutrient Network and didn't apply a rack, or wrap the beef or pan in foil. It's a great pan with a snug plumbing fixtures lid. I followed the recipe every bit Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. As before long as the meat was washed, I wrapped information technology in heavy duty foil and set it aside. I added well-nigh 2-3 cups of water and the spice parcel to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later on, I added tater halves. I cooked them all on superlative of the stove. When the vegetables were well-nigh done, I used my bread pocketknife and thinly sliced the corned beef and the meat was then tender, it was like slicing bread. The flavoring from the parcel worked well on the vegetables. The meat was all the same hot when I unwrapped it. I read 1 complaint about a reviewers meat existence dry and crispy on the outside. Although my beef was a rich deep brown, information technology was as tender equally can be. I recall the Kitchen Bouquet is an absolute must. With a snug fitting lid, I couldn't come across wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thank you lot Ms Maui!
03/xv/2014
Hands downwards, THE All-time corned beef that I take ever fabricated or eaten, and everyone agreed! I take to Thanks Blistering Nana for her help on the Buzz, letting me know how to make this in an electric roaster...After searing the beef, I put it into a triple layer of heavy duty foil, topped it due west/ the onions and garlic slices, and wrapped it tightly. I placed it on the rack in the roaster and cooked it for 6 hours on 250 degrees....moist, tender perfection! Even the corned beef haters raved over this! I was hoping to accept enough leftovers for dinner tonight, but it was all gone :( This is definitely a 10+ star recipe! This will exist the only way I volition always gear up a corned beef brisket again. Mauigirl, Thank Y'all and then much for sharing this WONDERFUL recipe, and again, Blistering Nana for all your cooking assistance...I was a rock star w/ this recipe~YUM!
03/19/2014
Awesome! I used a lilliputian brown carbohydrate, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a canvas pan with foil covering. Only cooked about iv hours, turned out scrumptious! Thank you Mauigirl!
03/21/2013
Made 2 corned beefiness roasts for a family unit dinner - one traditional boiled, and this 1. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked information technology regularly while cooking. I agree with another reviewer that 2-three tablespoons is also little water for "braising".
12/21/2013
I also added 1/2 can of beer to the lesser of the pan with the spice packet and did the coat w/ mustard and dark-brown sugar. And then much better than the humid method. Though very popular in the U.s.a., y'all won't find corned beef on the bill of fare in Republic of ireland St Paddy's day. Not a traditional dish for them. Who knew?
03/fifteen/2015
I am always looking for another way to cook corned beef without boiling, but had never found anything that worked without drying information technology out. This, still, was wonderful. A couple of changes, merely merely because of my bachelor ingredients: my roast was smaller, then I cooked it for less time (4 hours); I didn't have Kitchen Bouquet, and so used zippo; I didn't have fresh garlic, so spread a small amount of minced garlic (from a jar) over the top. Even without the Kitchen Bouquet, this was very tasty and very tender. My married man asked that I cook information technology this way from now on. My but concern was how to melt the cabbage, carrots, and potatoes, since there was no boiling h2o. And then what I did was to wrap the corned beef in foil (afterward it was done with the braising) and put it in the warming oven. I then prepared the veggies, put them on the rack that had held the corned beef in the roaster pan, added some more h2o to the bottom of the pan, put the lid on and baked/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beefiness juices. First-class!
09/02/2013
So delicious; the meat was incredibly tender and tasty! The aroma wafted through the firm and tempted the states for hours. I volition never eddy corned beefiness once more. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem like it'southward enough, but it is. Thanks for the recipe.
03/eighteen/2013
Tried this with an extra corned beef brisket (I buy loads to freeze when they're on sale for St. Paddy's Solar day) because I was curious how baking the corned beefiness would turn out. All I can say is that I'm glad I simply used one brisket. Beginning, "braised" means it is cooked in a small amount of liquid simply 2 tablespoons of water for a 5-lb brisket doesn't begin to qualify every bit braising--the ratio is just too far off. I regularly make braised brusque ribs and every recipe I've e'er seen or used calls for 2-iii cups of water for 5 lbs of meat. In add-on, none of us liked the flavour imparted by browning the brisket and it wasn't nearly as tender and tasty as the recipe I've been using for years (Boring Cooked Corned Beef for Sandwiches). Pitiful, merely I'll continue to keep that 1 every bit my never-neglect corned beef recipe.
03/19/2014
Awesome! I used a little brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a sail pan with foil covering. But cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/xvi/2014
Fair warning: this does NOT piece of work with home-cured brisket. While the flavor is good and the browning is a nice, tasty add-on- it was horribly dry out. I should have realized this would be the result since the mass-produced corned beefiness is upwards to 50% added water. There merely wasn't enough moisture or fat on my brisket to keep it succulent. I am looking forward to trying this method with a store - bought brisket. I'm sure it will be delicious.
03/15/2015
OMG, this is the very best, most tenderest corned beef I've ever had in my life. I simply had a iii 1/2 lb beefiness and so cooked for most 5 hours... otherwise followed the recipe... wowzer.. hubby said it was some of the best meat he's ever had!!
03/22/2013
Tough corned beef is NOT GOOD. I followed the recipe exactly fifty-fifty when it didn't wait like enought h2o and I fifty-fifty went out and bought the browning sauce particularly for this recipe. I timed it as the recipe said and ended up with a dry, tough slice of beefiness instead of the moist and delicious corned beef I have made in the by. I am just glad I bought extra corned beef on sale and we got to have a adept repast the side by side twenty-four hour period.
03/11/2015
I love corned beef 'n cabbage. My hubby, not so much. He doesn't care for the spices in the seasoning bundle. When I saw this recipe, I knew we could reach a happy compromise. This recipe is absolutely perfect! The meat was and then tender and juicy that y'all could cut it with a fork. The flavor was out of this earth! You can do anything with this like Reuben sandwiches or utilize in other recipes that telephone call for corned beef. That 's if you are lucky enough to take leftovers. Since I dear corned beefiness 'northward cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much amend than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been boiling corned beefiness for decades! Never again!! This was past far the all-time corned beefiness I've had. I didn't take kitchen bouquet but I don't think it was needed. I likewise did not throw out the spice pack only put information technology in a big dutch oven with all the veggies and that gave my veggies a good flavor. I use onion, carrots, pototoes and rudabagga-may not have spelled that correctly and of course cabbage. For those of you that have never tried rudabagga at present is a expert fourth dimension to sense of taste it, I personally retrieve it tastes like a cross between a potato and a carrot. Let me know what you call up.
08/29/2014
Hey, Yous! Yeah, You looking for the PERFECT recipe for corned beef! You can STOP RIGHT HERE!! Click no further, my friend! Make information technology exactly equally written, and yous'll be in corned beefiness heaven. We tried this recipe side-by-side with the highest rated crock pot recipe, and this blew the boiled diversity out of the water! No joke!!! You lot'll love information technology!
06/13/2014
Wow! I will never boil again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would try something new. I kept reading the recipe over once again because information technology seemed as well simple. After browning with the Kitchen Boutonniere, I deglazed the pan with about i/ii can of beer I had in the fridge from another recipe. I wrapped the brisket in foil, leaving a small opening in the tiptop to vent. I poured some of the juices over the onion and garlic topped fat side; and poured the rest over a pan of raw carrots for afterward baking. I so loosely wrapped another piece of foil over the peak of the brisket. Baked at 250 for 5 hours, putting the carrots in for the terminal hour. Information technology smelled delicious baking and the beefiness sliced upwards tender and juicy subsequently resting for about ten minutes. I made Diane'southward Colcannon (without the cabbage, didn't have on hand) as a perfect side to this dish.
02/15/2014
This recipe is absolutely wonderful. And then much improve than steamed or boiled brisket. A must try. Like shooting fish in a barrel clean upwardly. I do carrots, potato's in foil one-1.5 hours prior to brisket being done.
03/08/2014
Very good! I usually cook mine in the crock-pot & I really similar that to along with carmine potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the last 2hrs of cooking, and then I removed the meat and took out the rack and so that the vegetables could melt in the goop for another one-half hour which gives them lots of flavor. I besides cut quite a bit of fatty off earlier searing. Would make again!
03/17/2014
I made this recipe concluding night and followed the instruction exactly and planned to serve it for dinner tonight. My husband but sampled it and asked me to make something else for dinner (and this is the man who 50-O-V-E-S his corned beef). He asked me why I didn't make it the way I accept the terminal few years and all I could tell him is this one got lots of great reviews then I wanted to try it. Information technology is tough and salty and just isn't what I am used to. I wanted a recipe that makes tender moist corned beefiness and this just isn't the 1.
05/x/2013
I made this recipe recently. I love tedious cooking corned beef instead of humid. I roasted this in my roaster at 250 degrees. This was delicious. Thank you Mauigirl! UPDATE: I baked a 2.v pound brisket for nearly three hours until the internal temp was 210 degrees and it came out perfectly.
04/29/2014
Very delicious recipe! I have always stock-still corned beef in the "traditional" way and (for me) information technology always felt every bit if it needed something extra. I used this recipe, for the first time, on New year 2014 and right at present have another one in the oven. My family loved the flavor and texture of this "newer" recipe. Later reading other reviews, I was hesitant the first time I fixed it and nervous that it would be dry - it was wonderful! I have to say I practice not side in with whatsoever critics against this recipe. It is my #one favorite corned beefiness recipe!
03/26/2014
Supper yummy! I'thou not a fan if corned beef simply after reading reviews and hearing folks rave in the buzz, I decided to brand this for St. Patricks twenty-four hours. Do glad u did! I rinsed my roast, dried, and painted in the boutonniere, then browned per instructions. I took Baking Nana'south suggestion and wrapped in foil a few times. Mine leaked so I was glad I had it on a tray. I smelled burning, but didn't realize information technology had leaked then I stopped cooking at iv hours thinking it was burnt. Let sit down in oven later turning it off for almost an hr and holy smokes was information technology adept! Succulent! I guess I can't say I don't like corned beef anymore. Give thanks you Mauigirl! Fantastic!
06/xiii/2013
I have been making corned beef for over thirty years ... This recipe is crawly! We will never boil again!! :)
11/09/2014
This is a bully meal and recipe, my only criticism is about browning the meat before yous put information technology in the oven. I did that and it came out crispy. Good if you lot like crispy but this is not ordinarily eaten with a crispy outside. Next time I am non going to dark-brown the meat before the oven.
03/18/2014
Jumping on the ring wagon to say this is the BEST corned beefiness I've e'er had. At present I have to admit that I tweaked the recipe a flake—merely that'southward in my nature. I just near doubled the garlic and onions because my family unit loves them. I likewise sautéed the garlic and onion in the pan I braised the corn beef in. I then deglazed the pan with apple juice and used that as my liquid instead of water. I cooked for five.5 hours and then pulled it out of the oven and permit information technology sit for about 45min. This stuff tastes fifty-fifty better the adjacent 24-hour interval!! I will definitely brand this more often! I would suggest making this the day before you lot demand it, or put information technology in the oven first thing in the morning if y'all will need your oven for other things. Also don't peek at the corned beef while it'due south cooking, you don't want to risk drying it out.
04/03/2013
The gustatory modality was skilful, just it was too dry for my gustation. it sliced very well the next solar day for Reuben sandwiches.
03/18/2014
Distressing, but this is dry dry dry meat. Take a look at the photos and you tin can see how dry it turns out. I wish I would of checked them before I tried this recipe. Baking information technology but intensifies the saltiness and so it is style saltier than your deli corned beef. I tried it because of the high rating but I don't know how it rates that high.
03/09/2014
I LOVE THIS RECIPE, I DIDN'T Take ANY BROWNING SAUCE SO I COVERED It IN HONEY MUSTARD AND ADDED PEPPER Every bit OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY Daughter STARTED PICKING OFF OF IT Earlier Information technology WAS Even SERVED. Thanks FOR THE RECIPE.
03/31/2014
I now understand why this recipe is rated 5 stars…yes, it'south that adept. I haven't made corned beef in several years, merely we had the sense of taste for it (well, my husband ALWAYS has the taste for information technology). I bought a very lean flat 2 lb corned beef at Costco and followed the suggestions of some of the reviewers. I doubled wrapped in heavy duty foil, put it in a blistering pan, cooked for about v hours, and there was no pan to clean. It was fork tender, moist, and its presentation was very prissy. Had enough left over to make a nice corned beefiness hash, and I know that volition be delicious, too. No more humid corned beefiness, braising now is my go-to method.
05/26/2014
mauigirl - this is the BEST corned beef that I have ever prepared! Information technology was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have 2 more corned beefs in the freezer to make this again. I served information technology with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, but the meat stole the show. Thanks for submitting your method.
03/06/2014
This recipe is to die for! It is i of my married man's favorite dinners. I was skeptical, equally I didn't really care for corned beef (too salty, and I like table salt). However, afterward I made this, I am in love! I follow the recipe as written, merely I add together a piddling more than water (maybe 1/2 cup) to keep the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every year around, or but after, St. Patrick's day, we stock upwardly on the corned beef that is on sale in the store and freeze information technology. I made this with a brisket that had been in the freezer for a year and it was nonetheless delicious! Give this a effort!
02/19/2018
Finish THE PRESSES! This dish is now one of my go-to dinner meals. Thank yous mauigirl! There is Zero to change about this recipe. I did equally is and it was delicious. I had a smaller roast and information technology was about gone. I had a gigantic smile when my kids were asking for seconds. It was fantastic for prissy sandwich lunches using the leftovers. So to recap: • Yes, dark-brown the brisket. It creates a prissy bark • Aye, only ii tablespoons of water. You lot volition be floored how much liquid gets generated • Yes, tent the whole thing; that is the roast sitting on a rack in the roasting pan all wrapped in foil • Use A MEAT THERMOMETER. My roast only took 3 hours to get to 170 internal temperature and it was moist and juicy • Exercise LET YOUR ROAST REST. Take the roast out of the oven and allow it rest wrapped in the foil for 45 minutes to continue its internal juices. • That roasting pan volition be a treasure-trove of succulent juices. Your imagination as to what veggies y'all can roast/melt in the liquid is all upward to you
03/18/2013
5 Star Love It! Fabulous recipe and cooking method that broiled in so so much flavor that is hard to believe from so few ingredients. My brisket was ii.5 pounds simply I nevertheless used a whole medium onion and iv good size cloves of garlic. I couldn't look for this to come up out of the oven information technology smelled so skilful and when it did I must have "tasted" 1/2 pound, I couldn't stop picking at information technology. Looking very forward to sandwiches with the leftovers. Thanks mauigirl for as well sharing your helpful hint to bake information technology fat side up and when information technology's washed baking to only scrape the fat abroad. Beloved, love, loved it!!
01/22/2014
I followed this recipe exactly. This was the best corned beef I have ever cooked; no more boiled beef for us. When my husband says "this is really good" afterward a few bites so I know I've got a keeper. The juice tasted really good too. Next time I'll try cooking the cabbage in this juice. Everyone should effort this recipe!
03/sixteen/2013
Wow! This came out really good. I was a little skepticle ..but I followed the recipe and I must say this is a new way for me to cook corned beef. I had to utilise my cast iron grill pan and it worked like a charm. Mauigirl thank you for the recipe...great task!
10/08/2014
By far, the all-time recipe I've found for corned beef. Personally, I prefer to utilize a point cut brisket over a flat because information technology has more fat and gives the Browning sauce more to work with. I also make my own browning sauce (food.com has an easy recipe that works great) instead of using Kitchen Bouquet. This recipe has get a family unit favorite at our house. Information technology's delicious.
03/17/2016
Oh my goodness this was outstanding! My partner of fourteen years, usually cooks corn beefiness, potatoes and carrots in the slow cooker every St. Patrick's Twenty-four hours equally function of her Irish gaelic heritage. While this her tradition, it isn't usually my favorite meal. The potatoes are okay, but I usually don't like the chewy and stringy corned beefiness. This year she had to work and I decided to see if I could find a ameliorate way to cook the meat. I found this recipe, made it with Worcestershire sauce instead of browning sauce. I put in a quarter cup bit of red vino , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the hat. I had a smaller cut of meat, most iii pounds, and a picayune more time before nosotros could eat dinner, and so I cooked it at a lower temperature 250F, and it was done in in 3-i/2 hours, there was about 2 inches of liquid - more than the water or wine I added. Afterward this I turned the oven down to 170F (the lowest setting) and let it sit in the oven for another 2 hours while I ran some errands. When I got home I there was nevertheless a couple inches of liquid, but I was worried the within had stale out. When my knife touched the meat it fell apart easily because it was so tender and moist. And so I tasted it and oh my . . . information technology was melt in your mouth succulent! Even my finicky five-year-old who doesn't like meat all that much and eats similar a little bird, cleaned her plate. My partner wants me to cook corned beef this fashion from at present on.
03/17/2013
Followed EXACTLY... I have ii kiddies that won't eat meat.... They asked for seconds! Volition never make some other way! Thanks MG
03/18/2013
Fabricated this for St Patrick's day dinner and anybody LOVED it. Only alteration I made to the recipe is I used 1/2 bottle of beer in the pan instead of h2o. As we were cleaning up my brother tasted the drippings and said "OMG that is off the claw." Lets only say I will be serving the drippings adjacent time.
03/17/2013
Absolutely delicious! The just thing I changed was to utilize the onion and garlic forth with a chunked upward carrot as the rack for the meat rather than use a regular metal rack. I will never boil/simmer a corned beef again! NILELU - Colcannon is basically Irish mashed potatoes. You add together thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve information technology with an actress pat of butter on top and you've got delicious, albeit non all that healthy, Irish potatoes. Hope that helps!
03/26/2017
Made this tonight and it was wonderful. I totally wrapped the brisket in aluminum foil and baked it at 275 degrees (5.75 lb) for six hours. I put it on a rack in a roasting pan and covered the pan with foil also. I added a little water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (near one.v hours). I removed the veges to a separate pan and merely kept them warm so they would not overcook. Everyone raved about how tender the meat was. This is how I volition cook information technology from now on. I did non accept browning sauce so I just browned the brisket in hot olive oil and then peppered it before wrapping. Thank yous for a groovy recipe.
03/22/2015
I saw other reviews state they would never eddy a brisket again. I besides am of that mind. I used the recipe as a guideline. I had 3 2.5 lb briskets so I cooked at 235F for vi hrs...perfection. The whole family loved it. I've never had a brisket this tender and juicy.
03/12/2015
I made this tonight along with a brisket done the traditional manner. While both were very good I think the braised brisket beat out the boiled one. It had a much more beefey gustation. To seal the pot I used a roaster with a slice of tinfoil on top then placed the lid on. The tinfoil acted similar a gasket making a tight seal. I never peeked and cooked information technology for 5 hours. Also I added about 3/4 loving cup h2o. Will definitely do this once more.
06/05/2013
Yummy!! I will never go back to cooking corned beef in water. This was wonderful. I made this and used it to make Deluxe Corned Beef Hash on this site. Nosotros ate equally of it.
09/30/2014
We both loved this then much! I triple wrapped and placed the brisket on a rack just instead of water I used a bottle of beer. Served with Diane's Colcannon by DianeF. Thanks for such a corking recipe mauigirl! Will definitely have this again and again.
03/20/2017
Best CORNED BEEF recipe EVER! We accept tried yr after twelvemonth to make the perfect Jiggs dinner, but the recipe we tried ever left us sighing...maybe next time. We followed the recipe searing the three lb. brisket with Andria's Steak Sauce. Added actress onions and garlic on top and underneath. Used two tablespoons of water and sealed tightly in two layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was so tender it broke in half when it was removed from the foil. The juice was amazing which we poured over the brisket. Nosotros made the veggies in a dissever pot seasoned with the bundle from the brisket and someadded spices. YUM! Volition never make corned beef any other way. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner meal. Just absolutely perfect. Volition neve eddy again ! Works out to about 1 hr 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family loved it...
05/26/2013
I volition non be ordering from the Kosher Deli any longer! My firm smelled wonderful all afternoon and we were not disappointed when nosotros sat down to eat. This was the first fourth dimension I ever cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this way, but even she never did it with corned beef. Thanks, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is mind-blowing! Succulent, moist, flavorful, and the fatty became like cracklings! I volition never utilise another recipe... This is the be all end all of corned beefiness. Cheers beloved poster for the story, hints, and recipe!
03/18/2018
Nom! This was fantastic. I made this yesterday for St Paddys day . Hubby loved it, but even more surprising was my picky 11 twelvemonth old did as well. I used a 2.75 lb Costco Kobe mode corned beef, a 2 inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a skillful seal. Because the piece of meat was under 3 lbs, I cooked it for 4 hours, and turned the pan around once for even cooking, but didn't take off the foil. -I probably could have cooked it for a little less time, but information technology came out fall-apart tender and wonderful. I will exclusively use this corned beef recipe moving forward.
03/xix/2013
I will never boil my corned beef again! Made this recipe for St. Patty'due south 24-hour interval this twelvemonth, and it is now THE corned beef recipe in my St. Patrick's Day Card! Nosotros had our friends over, and everyone loved it. I got a tardily start getting this into the oven (I had two briskets on a half sheet pan), and was a little worried that information technology wouldn't be done in fourth dimension. I put the oven on 300 instead of 275 because of this. I put information technology in at 3:thirty p.m., and by 7:00, information technology was overnice and tender (only 3-one/ii hours). The simply bad thing I can say about this, is that we didn't have any leftovers for reuben sandwiches!
02/02/2015
This was my first time making corned beef/brisket and I followed the directions to a " T". It turned out perfect!
03/xviii/2013
Made this last nighttime!! Delish!!! I normally boil my corned beef but volition never do that again!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, reddish skin potatoes, carrots, onions, and a couple slices of bacon cut up in some chicken goop to get along with it. Also very expert!!
03/26/2015
I would take never thought to practice a corned beefiness this way. But after seeing this recipe, I had to try it. After searing the brisket on both sides with the browning sauce, I removed from the heat and coated once again with more browning sauce, then covered the top of the brisket with the chopped onions and chopped garlic. I and so used a cookie canvass lined with foil, added a little water at the bottom of the sheet put the brisket on there, and spread remaining chopped onions and garlic effectually the brisket. I and so covered with foil and put in the oven. 6 hours, 45 minutes later I took it out. The onions and garlic caramelized and the brisket was so tender, I could pull it apart with a fork and was absolutely delicious. I Will NEVER EVER COOK THIS ANY OTHER Manner. Thank you for this delicious recipe!!
03/twenty/2013
I must hold this was the all-time corn beef I have ever tasted! I did take some advise and added Dijon mustard & honey mixture to the acme subsequently information technology was cooked. It was a HIT this St Paddy's mean solar day.
03/22/2019
I traditionally make corned beef for St. Patrick'due south Day and tried this recipe this yr. My partner and I agreed this the all-time corned beefiness nosotros have ever made! I used 3 tablespoons of water full and used a cast atomic number 26 dutch oven with lid for a single pot meal. I included the packet of spices sprinkled on tiptop of the meat. With about an hour left of cooking, I added infant carrots to the pot. We did not find this dry at all, instead it was fall autonomously tender and so so good!
04/xvi/2014
First time making corn beef brisket for st. pattys day. It was so yummy! I felt similar I went to an Irish gaelic Pub.
03/16/2015
I've made information technology this mode several times and once again today for Saint Patrick's mean solar day. It'southward so good!! Save the spice package from the corned beef and throw it in with the water you lot apply to cook the potatoes, cabbage and carrots.
07/25/2016
The but mode to brand corn beefiness brisket, had almost given up trying. Afterward multiple attempts in a slow cooker which always yielded moist but chewy corned beef, I finally found this recipe. Be sure to practice as other reviewers take suggested add the petty bit of h2o then wrap unabridged corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Cheers, Mauigirl. UPDATE: Practice NOT PEEK or cheque during cooking use a meat thermometer if necessary. One reviewer gave this iii stars afterward saying information technology was stale out " even though I watched and checked it regularly while cooking" Information technology volition dry out if you let the steam out!
05/07/2014
I found this recipe on line when I accidentally picked upwardly a corned beef brisket vs. a regular beefiness brisket. I had never cooked corned beef brisket before. I made this exactly as specified although I did take the advice of i reviewer and added my water to the pan after browning the roast to become all the good juices and spices. And then poured this over the roast (fat side upward)--sprinkled generously with black pepper and sliced up the garlic and onions. It turned out GREAT. DELICIOUS! Thanks for sharing!
03/17/2015
I've been trying for years only have never been able to make a slap-up brisket. I liked how simple this was, so I idea I'd requite it a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in about 1/eight cup of cider vinegar to keep it moist and help break it down and then added the spice packet. To go far a meal I added 1/2 pocket-sized head of cabbage, 4 blood-red potatoes and i/two pack of infant carrots. It was cooked on high pressure for 55 minutes, and it came out fantastic. Thanks for sharing! I promise this helps anyone looking for a shortcut method.
03/18/2018
I cooked 18 of these yesterday for a Saint Paddy'due south party last dark. Every morsel was quickly eaten, and everybody loved information technology! Here's how I did it: I seared the briskets 3 at a time on a grate over a woods burn down. Then I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and red onion, added 1/two cup of h2o, and double wrapped each pan with heavy duty foil. I braised 6 pans on a pull-behind cooker, trying to keep the temperature between 275-350. Afterward five hours, internal temperature was 150-160, so I took them off the estrus and put the still-sealed pans in coolers until serving time. This is a "best I ever had practise-once again meal!"
03/xvi/2014
OMG simply made this and this is the All-time corned beefiness I've ever fabricated or eaten!! My married man loved it too!!. I used bacon fat, not vegetable oil. My roast was only 3.5 lbs so I adapted cooking time. 2.5 hrs on 275, then 200 for i 60 minutes, and so 170 for 1 60 minutes, and then off for final thirty minutes. Total five hours. LOVED Information technology. THANK YOU!!! I plan on using this recipe for all kinds of roasts!!
04/xviii/2020
Made this for the 3rd time - 3.six lb flat cut. Didn't use fresh onion or garlic, but did use 2 C water, tightly sealed with foil, for five hours, and let it rest 40 minutes. Perfection! Notwithstanding sliceable for Rueben'southward! I'll never use another recipe for corned beef!
03/19/2018
This was delicious. My husband and I agree information technology was the best corned beef we ever had. I will utilise this recipe again!
04/10/2014
I made this for St.Patty'south Mean solar day. I was a huge hit, I will never boil corned beef again. I have to double the recipe so there are enough leftovers to brand my husband happy.
04/08/2014
This was really delicious. I used brown ale instead of h2o, about one-half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared it all of the 'fatty cap' afterwards browning in Kitchen Boutonniere. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next time I volition rinse the brisket commencement, it was a little likewise salty. Information technology was actually really good, this is a keeper!
03/18/2018
this is how I'll exist making my corned beefiness from now on! my husband was impressed. information technology takes double the time to cook but then absolutely worth it!!!! neglect proof, fork tender, i didn't even place knives at the dinner tabular array!! all-time e'er. thank you for the amazing and easy recipe
04/09/2015
This recipe made the all-time corned beef sandwiches ever! I only made 2 little changes: an extra tablespoon of water because we live at higher elevation and I wanted to exist certain it would exist OK, and I twisted the peppergrinder over the brisket a few times before adding the onions and garlic. I used my dutch oven because I figured the lid would help keep the foil down tightly. Cheers MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the absolute best corned beef I've ever had! I unremarkably laissez passer when invited to a dinner where this will be served or only take a tiny bit if it'southward served and I didn't know but I had seconds of this recipe! The amount of cooking time is perfect for my schedule as well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just salt and pepper on a sheet pan to get with it and even our picky kid wanted more than! Thanks so much for this recipe!
eleven/x/2017
Stop the printing! This is one amazing recipe. I followed it exactly except I added 3 Tbsps of water instead of the recommended 2. It certainly did not need it. I covered the corned beef brisket over the roasting pan with 2 layers of heavy duty aluminum foil and made sure there were no openings where steam could escape. The result was an amazingly tasty and moist brisket with at least two cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of h2o inside of it and equally long as you encompass it during cooking, the liquid will not evaporate and volition turn into gravy (near 2 cups worth). I will make this again however, next time, I may decide to soak the brisket in water for a day or so in order to reduce the salt content. You cannot go wrong with this recipe. Don't listen to the people who wrote about a stale out / hard brisket. They obviously didn't cover information technology properly during cooking. Savor!
03/xx/2016
I don't review often, but I absolutely had to with this recipe! I brand corned beef quite often, and learned from my mother, to always do the eddy method. I take tried using some other baked method, but decided to try this 1. It simply the best corned beef. At that place is no other mode to get the infusion of the garlic and onion in the beef than this slow and low method. I made it exactly the same as the recipe, including using a roasting pan for a 5 lb corned beefiness and I convection roasted it for 6 hours exactly. It was perfect. The browning method is actually cardinal. Apply the browning sauce, whatever it does, its astonishing. Throw abroad the packet and never use it again! This is a keeper and my corned beef eating married man and teenage boys agreed!
03/17/2014
The only reason I'g rating this 4 stars is that a 5 lb roast was not fully tender in the 6+ 60 minutes time range - the thinner parts were perfect but the thicker ones were nonetheless a flake tough. Cooked another hr to 60 minutes and a half and was perfect. Like many others I used beer instead of water and highly recommend that as well as fully rinsing and drying the corned beef before browning. No need to use browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful meal. Update: We had this yesterday and information technology was definitely a five star meal! This time I had a mostly uniform slice of corned beef, double wrapped it in al foil and the 6 hour cook time with a remainder of 45 minutes (waiting for people to arrive) resulted in the best corned beefiness I accept ever prepared. This will definitely be our go to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, merely cutting back on the roasting time because it was a smaller slice of meat. I went out and bought a roasting pan simply for this recipe, and wow was information technology worth it. Yummie!
03/23/2015
Way too salty! When you lot boil it, the salt used in the "corning" process leaches out into the h2o. Baking it just intensifies the salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My husband and I loved this recipe, I did make information technology in the crock pot. My question now is, when I went to make information technology a second time, I didn't realize that I purchased a "betoken" brisket. Can I use it the same way?
03/18/2013
I could non believe it, I will never, never eddy it over again! Thanks so much mauigirl!!
03/fifteen/2016
Over the top...dandy! Just finished dinner! I read most of the reviews and was concerned about the amount of water but far likewise many other people made the recipe exactly with the ingredients listed so I did too.I used Gravy Masters browning sauce and seared the meat about half dozen minutes each side, and placed on a RACK inside a dutch oven. I covered the pot with two pieces of foil and put the lid on for a tight seal. My corn beef was only 3.25lbs so I baked it at 275 for 4 1/2hrs and rested for 30 minutes outside of the oven before removing the foil. I had about 6oz. of juices in the bottom of the pan. My onions and garlic were still on top of the meat so I took the juices with the garlic/onions and pureed them to make a sauce. The sauce was a tad salty and so I added almost 1/ii cup water to it to have away some of the salt sense of taste and it was excellent. The best corn beefiness I have ever made an past far the simplest recipe I have used.. This will be my go to for corn beef. I'm wondering for those who had tough dry out meat or burnt, if they didn't use the rack or didn't accept a tight seal. We loved it, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I take tried and tried to make corned beefiness that didn't come out tasting like a common salt-lick, or tough as shoe leather. Easy and slap-up. I wouldn't change a matter!
02/24/2018
I paid $21.18 for what was not quite v lbs of corned beef brisket. I cooked it exactly every bit written and when I took information technology out of the oven, it was non even 1/2 the size of the slice I put in the oven. Way overcooked and really not very tasty. Hubby says it was amend cold the next twenty-four hour period but either way, I won't exist repeating this ane ever.
03/27/2016
I'thou not the nearly skilled of cooks, just wanted to make this for St. Patrick's Day. I followed the recipe to the alphabetic character. My corned beef was 3 pounds, and then I adjusted the fourth dimension accordingly. This was Astonishing! After removing from the oven and not opening the foil for at least 30 minutes, it turned out then moist and flavorful. I took the onions from the top of the roast, put them in a frying pan with some butter to caramelize. I and so added my cooked cabbage and carrots to the pan for a quick browning on high rut earlier serving. My guests actually thought I could cook! Give thanks Yous for posting!
03/17/2015
Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. It was a large temptation to peek within the foil every bit it baked all afternoon, only I resisted! I was rewarded with a juicy, tender roast, with some great drippings to add to my roasted potatoes and carrots. I also prepared Baking Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful mode to cook corned beefiness!. Moist tender intense corned beefiness flavor. I patted the corned beef with paper towels once out of its packet, brushed with kitchen boutonniere, braised information technology snd added a sliced onion and some garlic plus ii tablespoons of h2o per the recipe....Then I tripled wrapped with HD foil set on a rack on a cookie sheet and cooked the 4.64 pound brisket for v and one/2 hours at 275.. The upshot was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If one is careful opening the foil there is a good amount of juice which adds to the repast if saved. The corned beefiness was served with colcannon and steamed carrots. Thank you to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and there's simply no comparison - boiled meat is atrocious! If people think they're adding moisture by cooking in liquid, they need to try this recipe - it's the most moist & juicy method ever. My time-honored method isn't exactly similar yours, because I haven't used Kitchen Bouquet for years, only the technique is what yields the stunning results, so people? Ho-hum roast your CB roasts and you'll never go incorrect. Be careful to get a flat cut or the whole brisket, and don't fall for the cheapest price - you could get the toughest saltiest meat ever. Choose carefully. I ever sparse-slice my CB roasts so we tin can rustle up a reuben right quick, or just take hold of a coupla slices for a low-carb snack. You'll never go wrong with this wearisome-roasted no-liquid method!
03/17/2014
Excellent method for cooking corned beef. I made this yesterday and was not sure nearly brushing the beef with the browning sauce and using all that garlic, but I wanted to endeavor the recipe as written. I'm so glad I didn't change anything. This was the best corned beefiness I accept always made -- and I've made enough in my 50+ years! My husband and son loved the sense of taste and texture. It was actually moist and held together. I'll never use the boiled recipes again. Thanks for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this again for the second time. I will never brand the typical crock pot/ boiled corned beef over again! This is astonishing direct out of the oven and leftovers make ane heck of a sandwich. Cheers!
03/22/2016
Y'all're are right Maurigirl, I will never, ever boil corned beef once again. Thank you so much for sharing this recipe.
05/09/2015
Best I'very ever made.
04/05/2015
Another stellar review for this easy and delicious method of making corned beef! I decided last infinitesimal I had a peckish for corned beef, knowing I really wanted a Rueben later in the week, so I wasn't prepeared with the browning sauce. I used a some A1 Bold I keep on hand for marinades and information technology was a prissy sub. Other than that, I followed the recipe. At the end, I took the meat out, wrapped in foil and let rest. I added big diced potatoes and baby carrots to the liquid (yes, there will be quite a bit of liquid!) I took the meat from, rewrapped and put back in the oven at 350 for 35-40 minutes. Meanwhile, I sliced the corned beef rewrapped and put back in the oven to rewarm for a few minutes as the potatoes finished. It was sky and I wait forrad to a Rueben for luncheon tomorrow! Thank you, Julie! This will be my go-to method in the future, so much easier and more flavorful than keeping an eye on a boiling pot!
05/09/2017
I made this exactly as instructed. It was the best corned beefiness I have ever served! I accept always made traditional corned beef and cabbage but this has changed my listen. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I simply added h2o to the pan Covered and cooked the vegetables for a half hour after bringing to a eddy .
03/17/2017
This recipe is off the charts. Made it for first time today after years of humid. Browned beef well with nothing on it. Put a couple onion slices and a footling chopped garlic on tiptop. Wrapped it 4 times with heavy foil. Put in pot with foil balls so it wouldn't sit in the water(ane/2-1 loving cup). Baked at 275 for 1 one/two-2 hours per pound and ate the best corned beef ever. Tender and moist every bit can be with great flavor. Thank you, mauigirl!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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