How to Make Brisket Taste Like Corned Beef
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your carte exactly and oh what a care for! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with i tiny improver of more than sliced garlic and onion just because onions and garlic are in their own food grouping at Cathy Myers' house! Flavorful, fork tender - the very best nosotros've always had! I volition NEVER return to yukky boiled meat once again! I found myself cutting off chunks of the leftovers for a protein snack! Couldn't help myself! Randy got his Reuban sammie fix that's for certain! Cheers once more for sharing, Julie!
03/16/2013
Very delish recipe. I've never made a corned beefiness with this technique before. And information technology turned out soo well. I followed threw with braising and then utlizing my crockpot to bake in, simply for the simple fact, I needed to bake other things at a higher temp and then this recipe in my oven and didn't desire to complicate matters. The crockpot worked out very well. The but affair I did slightly different and it wasn't really much. Later on braising the meat in the pan on the cooktop, I took the water and deglazed the pan and then added that deglazed mixture to the crock pot over the corned beef and followed threw with the rest of the directions. Added a head of cabbage during the last hour and a half, information technology was very flavorful. My beefiness was extra tender and was falling autonomously ;-) Volition make again.
03/25/2013
OMG 10 stars! The best corned beef I take ever made. My husband who has had ALOT of corned beef in his life said it was hands down the best he ever had. My brisket was 3.25lbs and it was fork tender afterwards 5 hours cooking. I beloved how it looked after 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 remainder for almost an 60 minutes earlier slicing. Still was piping hot. I put the slices back in the juices and served with my version of colcannon. Hubby said it was the all-time dinner he had in a long time. Thank you then much mauigirl for sharing this fabulous recipe. I don't understand the reviews that however prefer the boiling method. I can't wait for ruebens tomorrow!
03/05/2013
We sat downward to consume, my married man took a bite and said "yummmmm". And so he looked at me and asked "corned beefiness isn't normally this tender, or tasty". He didn't fifty-fifty put mustard on it! Simple very tasty way to cook corned beef. I fabricated a colcannon with saute cabbage every bit the side. I didn't take any kitchen boutonniere, and so I just lightly peppered information technology. I have 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 nearly a one-half cup of h2o to the pan earlier sealing tightly. Afterwards cooking, I removed corned beef and added several ruby potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, near 45:minutes. I sauteed my cabbage in butter and a footling water until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. Best corned beefiness and cabbage I ever 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 beefiness the day before then crusted it with dijon mustard & Dark-brown carbohydrate and put it back in the low oven only to warm it through and set the crust. It was perfection. Give thanks you lot for sharing.
03/25/2014
I rinsed and patted dry the flat cut corned beef brisket and coated it in Kitchen Bouquet, browned on both sides for five minutes each side. I laid a canvass of heavy duty foil out apartment and then placed some other canvass crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of h2o on the fat side. Making sure to keep the fat side facing upward, I airtight the foil tightly and placed another piece of foil over the top of the brisket. I placed on the rack of my preheated roaster oven and roasted for 6 hours. Did not peek, turned oven off and allowed the corned beef brisket to sit down for 30 minutes. Lifted the rack out - not a drop of the goop leaked out. Delicious, moist and fork tender. Loved it and very deserving of 5 stars. I will never always buy deli corned beef again! Thanks, Mauigirl for sharing this keeper!
03/15/2015
Nosotros absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beefiness or pan in foil. It's a dandy pan with a snug fitting lid. I followed the recipe equally Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beefiness was done. As shortly every bit the meat was washed, I wrapped it in heavy duty foil and set it bated. I added about 2-3 cups of water and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. And so a few minutes later, I added tater halves. I cooked them all on pinnacle of the stove. When the vegetables were near done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was still hot when I unwrapped it. I read ane complaint most a reviewers meat beingness dry and crispy on the outside. Although my beef was a rich deep brown, information technology was as tender as can be. I think the Kitchen Bouquet is an accented must. With a snug fitting lid, I couldn't see wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thanks Ms Maui!
03/fifteen/2014
Hands down, THE BEST corned beef that I have e'er made or eaten, and everyone agreed! I take to Thank you Baking Nana for her help on the Buzz, letting me know how to make this in an electric roaster...Afterward searing the beef, I put it into a triple layer of heavy duty foil, topped information technology w/ the onions and garlic slices, and wrapped information technology 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 have enough leftovers for dinner tonight, but it was all gone :( This is definitely a 10+ star recipe! This will be the only way I will ever prepare a corned beefiness brisket again. Mauigirl, Thanks and so much for sharing this WONDERFUL recipe, and again, Baking Nana for all your cooking help...I was a rock star w/ this recipe~YUM!
03/19/2014
Crawly! I used a footling brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast earlier browning, topped with onions, on a sheet pan with foil covering. Only cooked nearly iv hours, turned out scrumptious! Thank you Mauigirl!
03/21/2013
Made two corned beef roasts for a family dinner - one traditional boiled, and this ane. Everyone preferred the taste of the traditionally cooked beef, and this one was a little dry - even though I watched and checked it regularly while cooking. I agree with another reviewer that two-iii tablespoons is too lilliputian water for "braising".
12/21/2013
I likewise added one/ii can of beer to the bottom of the pan with the spice packet and did the coat w/ mustard and brown carbohydrate. Then much better than the humid method. Though very popular in the USA, you won't notice corned beef on the card in Ireland St Paddy'southward solar day. Non a traditional dish for them. Who knew?
03/15/2015
I am e'er looking for some other style to cook corned beef without boiling, but had never institute anything that worked without drying information technology out. This, however, was wonderful. A couple of changes, but but because of my bachelor ingredients: my roast was smaller, so I cooked it for less fourth dimension (4 hours); I didn't take Kitchen Boutonniere, and so used nix; I didn't have fresh garlic, so spread a pocket-size 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 it this manner from now on. My only concern was how to melt the cabbage, carrots, and potatoes, since there was no humid water. So what I did was to wrap the corned beefiness in foil (after it was washed 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 water to the bottom of the pan, put the chapeau on and baked/braised them at 400 degrees for almost 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 smell wafted through the house and tempted us for hours. I will never boil corned beef again. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem like it's plenty, merely information technology is. Thank you for the recipe.
03/18/2013
Tried this with an actress corned beef brisket (I purchase loads to freeze when they're on sale for St. Paddy'southward Day) because I was curious how baking the corned beefiness would turn out. All I tin say is that I'thousand glad I only used 1 brisket. Showtime, "braised" ways information technology is cooked in a modest corporeality of liquid just 2 tablespoons of h2o for a 5-lb brisket doesn't begin to qualify as braising--the ratio is just also far off. I regularly make braised brusque ribs and every recipe I've ever seen or used calls for 2-3 cups of water for 5 lbs of meat. In improver, none of u.s.a. liked the flavor imparted past browning the brisket and information technology wasn't near as tender and tasty as the recipe I've been using for years (Irksome Cooked Corned Beefiness for Sandwiches). Sorry, merely I'll continue to keep that one every bit my never-fail corned beef recipe.
03/19/2014
Awesome! I used a fiddling dark-brown carbohydrate, worcestershire, and apple cider vinegar as browning sauce. Garlic pulverisation on the roast before browning, topped with onions, on a sheet pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thank you Mauigirl!
03/sixteen/2014
Fair warning: this does Non work with home-cured brisket. While the flavor is good and the browning is a squeamish, tasty improver- information technology was horribly dry out. I should have realized this would be the outcome since the mass-produced corned beefiness is up to 50% added water. There only wasn't enough moisture or fat on my brisket to keep information technology succulent. I am looking forward to trying this method with a shop - bought brisket. I'm sure it will be delicious.
03/15/2015
OMG, this is the very all-time, nearly tenderest corned beef I've ever had in my life. I only had a 3 1/ii lb beef so cooked for nigh 5 hours... otherwise followed the recipe... wowzer.. hubby said information technology was some of the best meat he's ever had!!
03/22/2013
Tough corned beefiness is NOT Skillful. I followed the recipe exactly even when it didn't look like enought water and I fifty-fifty went out and bought the browning sauce especially for this recipe. I timed information technology as the recipe said and ended up with a dry out, tough piece of beefiness instead of the moist and delicious corned beef I take fabricated in the past. I am just glad I bought extra corned beef on sale and we got to have a adept repast the adjacent day.
03/11/2015
I love corned beef 'northward cabbage. My husband, non so much. He doesn't intendance for the spices in the seasoning packet. When I saw this recipe, I knew nosotros could reach a happy compromise. This recipe is absolutely perfect! The meat was so tender and juicy that you could cut it with a fork. The flavour was out of this earth! You can do annihilation with this similar Reuben sandwiches or use in other recipes that telephone call for corned beef. That 's if y'all are lucky enough to have leftovers. Since I love corned beef 'north cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much better than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been boiling corned beef for decades! Never again!! This was past far the best corned beef I've had. I didn't have kitchen bouquet but I don't think it was needed. I likewise did not throw out the spice pack but put it in a large dutch oven with all the veggies and that gave my veggies a good flavor. I apply onion, carrots, pototoes and rudabagga-may not take spelled that correctly and of course cabbage. For those of y'all that have never tried rudabagga now is a practiced time to taste information technology, I personally recall it tastes similar a cross between a white potato and a carrot. Let me know what you think.
08/29/2014
Hey, YOU! Yeah, YOU looking for the PERFECT recipe for corned beef! You tin can STOP Correct Here!! Click no further, my friend! Brand it exactly as written, and you lot'll be in corned beef heaven. We tried this recipe side-by-side with the highest rated crock pot recipe, and this blew the boiled variety out of the water! No joke!!! You'll love it!
06/13/2014
Wow! I volition never boil once more. 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 again considering it seemed too simple. Later browning with the Kitchen Bouquet, I deglazed the pan with about one/ii can of beer I had in the fridge from another recipe. I wrapped the brisket in foil, leaving a small opening in the pinnacle 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 subsequently baking. I and so loosely wrapped some other piece of foil over the height of the brisket. Baked at 250 for 5 hours, putting the carrots in for the last hr. It smelled succulent blistering and the beef sliced upward tender and juicy afterwards resting for almost 10 minutes. I made Diane'due south Colcannon (without the cabbage, didn't have on paw) as a perfect side to this dish.
02/15/2014
This recipe is absolutely wonderful. So much better than steamed or boiled brisket. A must try. Like shooting fish in a barrel clean up. I do carrots, potato's in foil one-1.five hours prior to brisket being done.
03/08/2014
Very good! I usually cook mine in the crock-pot & I really like that to along with ruddy potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the terminal 2hrs of cooking, then I removed the meat and took out the rack so that the vegetables could cook in the broth for another one-half hr which gives them lots of flavour. I likewise cut quite a scrap of fat off before searing. Would brand again!
03/17/2014
I made this recipe last night and followed the instruction exactly and planned to serve it for dinner tonight. My married man just sampled it and asked me to make something else for dinner (and this is the man who L-O-V-East-Southward his corned beefiness). He asked me why I didn't make it the way I have the last few years and all I could tell him is this one got lots of great reviews and 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 beef and this just isn't the ane.
05/10/2013
I fabricated this recipe recently. I love slow cooking corned beefiness instead of boiling. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I baked a 2.5 pound brisket for about iii hours until the internal temp was 210 degrees and it came out perfectly.
04/29/2014
Very delicious recipe! I have ever fixed corned beef in the "traditional" fashion and (for me) it always felt every bit if it needed something extra. I used this recipe, for the start time, on New year'southward 24-hour interval 2014 and right now take another one in the oven. My family loved the flavor and texture of this "newer" recipe. Later on reading other reviews, I was hesitant the start time I stock-still it and nervous that it would be dry - it was wonderful! I have to say I do not side in with whatsoever critics against this recipe. It is my #i favorite corned beefiness recipe!
03/26/2014
Supper yummy! I'one thousand not a fan if corned beefiness but afterwards reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks solar day. Do glad u did! I rinsed my roast, stale, and painted in the boutonniere, then browned per instructions. I took Baking Nana's suggestion and wrapped in foil a few times. Mine leaked and so I was glad I had it on a tray. I smelled burning, only didn't realize it had leaked then I stopped cooking at four hours thinking it was burnt. Let sit in oven after turning it off for nigh an hour and holy smokes was it proficient! Succulent! I guess I can't say I don't like corned beef anymore. Thank you Mauigirl! Fantastic!
06/xiii/2013
I have been making corned beef for over thirty years ... This recipe is awesome! We volition never boil again!! :)
11/09/2014
This is a great repast and recipe, my only criticism is about browning the meat earlier you put information technology in the oven. I did that and it came out crispy. Good if you like crispy but this is not usually eaten with a crispy outside. Next time I am non going to brown the meat before the oven.
03/18/2014
Jumping on the band carriage to say this is the All-time corned beefiness I've ever had. Now I have to acknowledge that I tweaked the recipe a bit—only that'south in my nature. I just nigh doubled the garlic and onions because my family loves them. I also sautéed the garlic and onion in the pan I braised the corn beef in. I so deglazed the pan with apple juice and used that every bit my liquid instead of water. I cooked for 5.5 hours then pulled it out of the oven and let it sit down for almost 45min. This stuff tastes even improve the next day!! I will definitely make this more ofttimes! I would advise making this the day before yous need it, or put it in the oven first matter in the morn if yous will need your oven for other things. Too don't peek at the corned beef while it's cooking, you don't want to risk drying information technology out.
04/03/2013
The sense of taste was good, just it was too dry for my sense of taste. it sliced very well the next twenty-four hours for Reuben sandwiches.
03/eighteen/2014
Sorry, but this is dry out dry dry meat. Take a wait at the photos and you can run across how dry it turns out. I wish I would of checked them before I tried this recipe. Baking it only intensifies the saltiness and then it is way saltier than your cafeteria corned beefiness. I tried it considering of the high rating but I don't know how information technology rates that loftier.
03/09/2014
I Beloved THIS RECIPE, I DIDN'T Take Whatsoever BROWNING SAUCE And then I COVERED It IN Love MUSTARD AND ADDED PEPPER As OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY Girl STARTED PICKING OFF OF IT BEFORE IT WAS EVEN SERVED. Thanks FOR THE RECIPE.
03/31/2014
I at present understand why this recipe is rated 5 stars…yes, it's that good. I haven't made corned beef in several years, but we had the taste for information technology (well, my husband ALWAYS has the taste for it). I bought a very lean apartment two 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 baking pan, cooked for virtually 5 hours, and in that location was no pan to clean. Information technology was fork tender, moist, and its presentation was very nice. Had plenty left over to brand a prissy corned beefiness hash, and I know that will be delicious, too. No more boiling corned beef, braising now is my go-to method.
05/26/2014
mauigirl - this is the BEST corned beef that I take ever prepared! It was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and take 2 more than corned beefs in the freezer to brand this again. I served it with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was succulent, but the meat stole the show. Thanks for submitting your method.
03/06/2014
This recipe is to dice for! It is one of my husband's favorite dinners. I was skeptical, every bit I didn't really treat corned beef (as well salty, and I like table salt). However, afterwards I made this, I am in honey! I follow the recipe as written, merely I add a fiddling more water (perhaps 1/two loving cup) to go along the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every year around, or merely afterwards, St. Patrick's day, we stock upwards on the corned beefiness that is on sale in the store and freeze it. I fabricated this with a brisket that had been in the freezer for a year and information technology was notwithstanding delicious! Give this a try!
02/xix/2018
STOP THE PRESSES! This dish is now one of my go-to dinner meals. Thank you mauigirl! There is Zippo to change about this recipe. I did as is and it was delicious. I had a smaller roast and information technology was almost gone. I had a gigantic grinning when my kids were request for seconds. It was fantastic for nice sandwich lunches using the leftovers. So to recap: • Yes, brown the brisket. It creates a nice bark • Yes, only two tablespoons of water. You will exist floored how much liquid gets generated • Yeah, 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 iii hours to get to 170 internal temperature and it was moist and juicy • DO Permit YOUR ROAST REST. Take the roast out of the oven and allow it rest wrapped in the foil for 45 minutes to keep its internal juices. • That roasting pan will be a treasure-trove of delicious juices. Your imagination as to what veggies you can roast/cook in the liquid is all upwardly to you
03/xviii/2013
5 Star Love It! Fabulous recipe and cooking method that baked in and so and so much flavor that is difficult to believe from so few ingredients. My brisket was 2.5 pounds only I notwithstanding used a whole medium onion and 4 good size cloves of garlic. I couldn't look for this to come out of the oven information technology smelled then skilful and when it did I must have "tasted" i/2 pound, I couldn't finish picking at it. Looking very forward to sandwiches with the leftovers. Cheers mauigirl for also sharing your helpful hint to bake information technology fat side up and when it's washed blistering to simply scrape the fat away. Dearest, love, loved it!!
01/22/2014
I followed this recipe exactly. This was the all-time corned beef I have ever cooked; no more boiled beef for u.s.a.. When my married man says "this is really good" afterward a few bites and then I know I've got a keeper. The juice tasted actually skilful too. Side by side fourth dimension I'll effort cooking the cabbage in this juice. Anybody should try this recipe!
03/16/2013
Wow! This came out really skilful. I was a little skepticle ..but I followed the recipe and I must say this is a new manner for me to cook corned beef. I had to use my cast atomic number 26 grill pan and it worked like a amuse. Mauigirl thanks for the recipe...peachy job!
10/08/2014
Past far, the best recipe I've plant for corned beef. Personally, I prefer to apply a point cut brisket over a apartment because it has more than fatty and gives the Browning sauce more to work with. I besides make my own browning sauce (food.com has an easy recipe that works great) instead of using Kitchen Bouquet. This recipe has go a family favorite at our business firm. Information technology's delicious.
03/17/2016
Oh my goodness this was outstanding! My partner of 14 years, normally cooks corn beef, potatoes and carrots in the slow cooker every St. Patrick's Twenty-four hours as part of her Irish gaelic heritage. While this her tradition, it isn't normally my favorite meal. The potatoes are okay, only I usually don't like the chewy and stringy corned beef. This twelvemonth she had to piece of work and I decided to see if I could detect a better manner to cook the meat. I found this recipe, made information technology with Worcestershire sauce instead of browning sauce. I put in a quarter cup chip of red vino , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the lid. I had a smaller cutting of meat, about 3 pounds, and a lilliputian more than fourth dimension before we could eat dinner, and so I cooked it at a lower temperature 250F, and it was done in in 3-i/ii hours, there was nearly 2 inches of liquid - more than than the water or wine I added. Later on this I turned the oven down to 170F (the lowest setting) and allow it sit in the oven for some other 2 hours while I ran some errands. When I got home I there was still a couple inches of liquid, but I was worried the within had dried out. When my knife touched the meat it cruel autonomously easily considering it was so tender and moist. And then I tasted it and oh my . . . it was cook in your mouth delicious! Even my finicky five-year-quondam who doesn't similar meat all that much and eats like a little bird, cleaned her plate. My partner wants me to cook corned beef this style from now on.
03/17/2013
Followed EXACTLY... I take 2 kiddies that won't eat meat.... They asked for seconds! Will never brand some other way! Thanks MG
03/eighteen/2013
Fabricated this for St Patrick's day dinner and anybody LOVED information technology. Only alteration I made to the recipe is I used i/2 bottle of beer in the pan instead of water. As we were cleaning upwards my blood brother tasted the drippings and said "OMG that is off the hook." Lets simply say I volition be serving the drippings next time.
03/17/2013
Admittedly succulent! The only matter I inverse was to use the onion and garlic forth with a chunked up carrot every bit the rack for the meat rather than use a regular metal rack. I volition never boil/simmer a corned beef once again! NILELU - Colcannon is basically Irish mashed potatoes. You lot add thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve it with an actress pat of butter on top and yous've got delicious, albeit non all that healthy, Irish potatoes. Hope that helps!
03/26/2017
Fabricated this this night and it was wonderful. I totally wrapped the brisket in aluminum foil and baked it at 275 degrees (v.75 lb) for half-dozen hours. I put information technology on a rack in a roasting pan and covered the pan with foil besides. 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 1.5 hours). I removed the veges to a separate pan and just kept them warm and then they would not overcook. Everyone raved about how tender the meat was. This is how I will cook information technology from now on. I did not take browning sauce and then I simply browned the brisket in hot olive oil then peppered it before wrapping. Thank you for a bully recipe.
03/22/2015
I saw other reviews state they would never eddy a brisket again. I too am of that mind. I used the recipe as a guideline. I had 3 2.5 lb briskets and then I cooked at 235F for half dozen hrs...perfection. The whole family loved it. I've never had a brisket this tender and juicy.
03/12/2015
I made this this night along with a brisket washed the traditional manner. While both were very skillful I think the braised brisket beat out the boiled one. It had a much more than beefey taste. To seal the pot I used a roaster with a piece of tinfoil on top and so placed the chapeau on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for five hours. Also I added virtually 3/four cup water. Will definitely practise this over again.
06/05/2013
Yummy!! I will never go dorsum to cooking corned beef in h2o. This was wonderful. I fabricated this and used information technology to brand Palatial Corned Beef Hash on this site. We ate as of it.
09/30/2014
Nosotros both loved this and then much! I triple wrapped and placed the brisket on a rack but instead of water I used a bottle of beer. Served with Diane's Colcannon by DianeF. Give thanks y'all for such a great recipe mauigirl! Will definitely take this again and again.
03/20/2017
BEST CORNED BEEF recipe EVER! Nosotros have tried year after twelvemonth to make the perfect Jiggs dinner, but the recipe we tried always left us sighing...maybe next time. We followed the recipe searing the 3 lb. brisket with Andria'due south Steak Sauce. Added extra onions and garlic on top and underneath. Used two tablespoons of water and sealed tightly in 2 layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was so tender it broke in one-half when it was removed from the foil. The juice was amazing which we poured over the brisket. We made the veggies in a separate pot seasoned with the packet from the brisket and someadded spices. YUM! Will never make corned beef any other style. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner meal. Just absolutely perfect. Volition neve boil again ! Works out to about i hr twoscore min per pound. Meat tender northward juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family loved it...
05/26/2013
I volition not be ordering from the Kosher Deli whatever longer! My house smelled wonderful all afternoon and nosotros were not disappointed when we sat downward to eat. This was the first time I ever cooked corned beefiness without the cabbage and potatoes. My MIL cooked her briskest this manner, only fifty-fifty she never did it with corned beef. Cheers, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is mind-bravado! Succulent, moist, flavorful, and the fat became like cracklings! I will never utilise another recipe... This is the exist all cease all of corned beefiness. Give thanks you love poster for the story, hints, and recipe!
03/18/2018
Nom! This was fantastic. I made this yesterday for St Paddys twenty-four hour period . Husband loved information technology, but even more surprising was my picky 11 year old did too. I used a two.75 lb Costco Kobe style 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 proficient seal. Because the piece of meat was nether 3 lbs, I cooked it for 4 hours, and turned the pan around once for even cooking, but didn't accept off the foil. -I probably could take cooked it for a little less time, but it came out fall-autonomously tender and wonderful. I volition exclusively employ this corned beef recipe moving forrad.
03/nineteen/2013
I volition never eddy my corned beef again! Made this recipe for St. Patty's mean solar day this year, and it is now THE corned beefiness recipe in my St. Patrick's Day Menu! We had our friends over, and anybody loved it. I got a late starting time getting this into the oven (I had two briskets on a half sheet pan), and was a footling worried that it wouldn't be done in time. I put the oven on 300 instead of 275 because of this. I put it in at 3:thirty p.m., and by 7:00, information technology was nice and tender (only iii-1/2 hours). The only bad thing I can say almost 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". Information technology turned out perfect!
03/26/2015
I would have never thought to exercise a corned beef 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 again with more than browning sauce, then covered the acme of the brisket with the chopped onions and chopped garlic. I and so used a cookie sail lined with foil, added a petty h2o at the bottom of the sheet put the brisket on there, and spread remaining chopped onions and garlic effectually the brisket. I then covered with foil and put in the oven. 6 hours, 45 minutes subsequently I took it out. The onions and garlic caramelized and the brisket was so tender, I could pull it autonomously with a fork and was absolutely delicious. I WILL NEVER EVER Cook THIS ANY OTHER WAY. Thank you for this delicious recipe!!
03/18/2013
Made this last night!! Delish!!! I normally eddy my corned beef merely will never do that again!! Our friends loved it besides and asked for the recipe! Followed the recipe to a T. I as well boiled cabbage, red skin potatoes, carrots, onions, and a couple slices of bacon cut up in some craven broth to proceed with it. Also very good!!
03/xx/2013
I must hold this was the best corn beef I have ever tasted! I did take some suggest and added Dijon mustard & honey mixture to the top later it was cooked. It was a HIT this St Paddy's solar day.
03/22/2019
I traditionally make corned beef for St. Patrick's Day and tried this recipe this year. My partner and I agreed this the best corned beef nosotros accept ever made! I used iii tablespoons of water total and used a bandage atomic number 26 dutch oven with hat for a single pot meal. I included the packet of spices sprinkled on top of the meat. With nigh an hr left of cooking, I added baby carrots to the pot. We did not find this dry at all, instead it was autumn autonomously tender then then skillful!
04/xvi/2014
First time making corn beef brisket for st. pattys twenty-four hours. It was so yummy! I felt like I went to an Irish Pub.
03/16/2015
I've made it this way several times and again today for Saint Patrick's day. It's so practiced!! Save the spice packet from the corned beef and throw information technology in with the water y'all employ to cook the potatoes, cabbage and carrots.
07/25/2016
The only way to make corn beef brisket, had almost given up trying. Subsequently multiple attempts in a slow cooker which always yielded moist only chewy corned beef, I finally found this recipe. Be sure to exercise as other reviewers take suggested add the little bit of water then wrap unabridged corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Thank you, Mauigirl. UPDATE: Do NOT PEEK or check during cooking utilise a meat thermometer if necessary. I reviewer gave this three stars after saying it was dried out " fifty-fifty 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 up a corned beef brisket vs. a regular beef brisket. I had never cooked corned beef brisket before. I made this exactly equally specified although I did take the advice of one reviewer and added my water to the pan afterward browning the roast to go all the good juices and spices. Then poured this over the roast (fat side up)--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 but have never been able to brand a great brisket. I liked how unproblematic this was, so I idea I'd give information technology a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in about 1/8 cup of cider vinegar to go along it moist and help suspension it down and and then added the spice packet. To make information technology a repast I added 1/ii small caput of cabbage, four red potatoes and 1/ii pack of infant carrots. It was cooked on high pressure level for 55 minutes, and it came out fantastic. Thanks for sharing! I hope this helps anyone looking for a shortcut method.
03/eighteen/2018
I cooked eighteen of these yesterday for a Saint Paddy's political party terminal night. Every morsel was quickly eaten, and everybody loved it! Here's how I did information technology: I seared the briskets three at a fourth dimension on a grate over a wood fire. So I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and red onion, added 1/two loving cup of water, and double wrapped each pan with heavy duty foil. I braised vi pans on a pull-behind cooker, trying to keep the temperature between 275-350. After 5 hours, internal temperature was 150-160, so I took them off the heat and put the withal-sealed pans in coolers until serving time. This is a "best I always had exercise-once more meal!"
03/sixteen/2014
OMG but made this and this is the BEST corned beef I've ever made or eaten!! My hubby loved it too!!. I used bacon fat, not vegetable oil. My roast was only iii.5 lbs so I adjusted cooking time. 2.5 hrs on 275, then 200 for 1 hr, then 170 for 1 hour, so off for last xxx minutes. Full 5 hours. LOVED It. Give thanks You lot!!! I plan on using this recipe for all kinds of roasts!!
04/18/2020
Made this for the 3rd time - iii.6 lb apartment cutting. Didn't use fresh onion or garlic, but did utilise 2 C water, tightly sealed with foil, for 5 hours, and allow it rest 40 minutes. Perfection! Still sliceable for Rueben's! I'll never use another recipe for corned beefiness!
03/19/2018
This was succulent. My hubby and I agree information technology was the best corned beef nosotros e'er had. I volition use this recipe again!
04/x/2014
I fabricated this for St.Patty's Mean solar day. I was a huge hitting, I volition never boil corned beef again. I take to double the recipe then at that place are plenty leftovers to make my husband happy.
04/08/2014
This was really delicious. I used chocolate-brown ale instead of water, about half a canteen of Newcastle. I as well took a lazy shortcut and used jarred minced garlic, I didn't measure, I only smeared it all of the 'fat cap' subsequently browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next time I will rinse the brisket first, it was a footling as well salty. It was really really expert, this is a keeper!
03/18/2018
this is how I'll be making my corned beef from now on! my married man was impressed. it takes double the time to cook but so absolutely worth it!!!! fail proof, fork tender, i didn't even place knives at the dinner table!! all-time ever. cheers for the amazing and like shooting fish in a barrel recipe
04/09/2015
This recipe made the best corned beef sandwiches ever! I just made 2 trivial changes: an extra tablespoon of water because we live at higher top and I wanted to be sure it would be OK, and I twisted the peppergrinder over the brisket a few times before calculation the onions and garlic. I used my dutch oven because I figured the lid would help keep the foil down tightly. Thanks MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the absolute best corned beef I've ever had! I usually pass when invited to a dinner where this will be served or just accept a tiny chip if it's served and I didn't know but I had seconds of this recipe! The amount of cooking time is perfect for my schedule also. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just salt and pepper on a canvas pan to go with it and even our picky child wanted more! Thanks then much for this recipe!
xi/x/2017
Stop the press! 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 information technology. I covered the corned beef brisket over the roasting pan with ii layers of heavy duty aluminum foil and made certain there were no openings where steam could escape. The issue was an amazingly tasty and moist brisket with at least 2 cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of water inside of it and as long equally you cover information technology during cooking, the liquid volition not evaporate and will turn into gravy (almost two cups worth). I will make this once more however, adjacent time, I may determine to soak the brisket in water for a 24-hour interval or then in guild to reduce the salt content. You cannot go wrong with this recipe. Don't heed to the people who wrote nigh a dried out / hard brisket. They obviously didn't encompass it properly during cooking. Enjoy!
03/20/2016
I don't review often, but I absolutely had to with this recipe! I make corned beef quite often, and learned from my mother, to always do the boil method. I have tried using another baked method, but decided to effort this one. It simply the all-time corned beef. At that place is no other fashion to get the infusion of the garlic and onion in the beef than this ho-hum and low method. I made it exactly the same as the recipe, including using a roasting pan for a v lb corned beef and I convection roasted information technology for 6 hours exactly. It was perfect. The browning method is really key. Apply the browning sauce, any it does, its astonishing. Throw away the parcel and never employ information technology again! This is a keeper and my corned beef eating husband and teenage boys agreed!
03/17/2014
The just reason I'm rating this iv stars is that a v lb roast was not fully tender in the 6+ 60 minutes time range - the thinner parts were perfect but the thicker ones were still a bit tough. Cooked another hour to 60 minutes and a half and was perfect. Like many others I used beer instead of h2o and highly recommend that too as fully rinsing and drying the corned beef earlier browning. No demand to employ browning sauce if the roast is browned properly. Served with Diane'southward Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a five star meal! This time I had a mostly uniform piece of corned beef, double wrapped it in al foil and the 6 60 minutes cook time with a rest of 45 minutes (waiting for people to arrive) resulted in the all-time corned beef I have e'er prepared. This will definitely be our become to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, but cut back on the roasting fourth dimension because it was a smaller piece of meat. I went out and bought a roasting pan merely for this recipe, and wow was it worth information technology. Yummie!
03/23/2015
Way likewise salty! When you boil it, the salt used in the "corning" process leaches out into the water. Baking it just intensifies the common salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My husband and I loved this recipe, I did make it in the crock pot. My question now is, when I went to make it a 2nd time, I didn't realize that I purchased a "point" brisket. Tin can I use information technology the aforementioned style?
03/18/2013
I could non believe information technology, I will never, never boil it once again! Thank you so much mauigirl!!
03/15/2016
Over the top...swell! Just finished dinner! I read most of the reviews and was concerned about the amount of water but far too many other people fabricated the recipe exactly with the ingredients listed so I did also.I used Gravy Masters browning sauce and seared the meat about vi minutes each side, and placed on a RACK within a dutch oven. I covered the pot with 2 pieces of foil and put the lid on for a tight seal. My corn beefiness was but 3.25lbs so I baked information technology at 275 for iv 1/2hrs and rested for xxx minutes outside of the oven earlier removing the foil. I had about 6oz. of juices in the bottom of the pan. My onions and garlic were however on top of the meat and so I took the juices with the garlic/onions and pureed them to make a sauce. The sauce was a tad salty so I added about ane/2 cup h2o to it to take away some of the salt sense of taste and it was fantabulous. The all-time corn beef I have ever made an by far the simplest recipe I accept used.. This will be my go to for corn beefiness. I'k wondering for those who had tough dry meat or burnt, if they didn't use the rack or didn't take a tight seal. We loved information technology, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I have tried and tried to brand corned beef that didn't come out tasting similar a salt-lick, or tough equally shoe leather. Like shooting fish in a barrel and great. I wouldn't change a thing!
02/24/2018
I paid $21.18 for what was non quite 5 lbs of corned beef brisket. I cooked it exactly as written and when I took it out of the oven, it was not even 1/2 the size of the piece I put in the oven. Manner overcooked and really not very tasty. Hubby says it was better common cold the adjacent day simply either way, I won't be repeating this ane ever.
03/27/2016
I'm non the most skilled of cooks, but wanted to make this for St. Patrick'south Solar day. I followed the recipe to the letter. My corned beefiness was 3 pounds, so I adjusted the time accordingly. This was Amazing! Afterward removing from the oven and non opening the foil for at least 30 minutes, it turned out so 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 heat earlier serving. My guests actually thought I could cook! Thank you for posting!
03/17/2015
Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. Information technology was a big temptation to peek inside the foil as it baked all afternoon, simply 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'south braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful way to melt corned beef!. Moist tender intense corned beef flavor. I patted the corned beef with newspaper towels one time out of its packet, brushed with kitchen bouquet, braised it snd added a sliced onion and some garlic plus 2 tablespoons of water per the recipe....And so I tripled wrapped with HD foil attack a rack on a cookie sheet and cooked the 4.64 pound brisket for 5 and one/2 hours at 275.. The result was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If 1 is careful opening the foil at that place is a proficient corporeality of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Thanks to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and there's merely no comparing - boiled meat is atrocious! If people think they're calculation wet by cooking in liquid, they need to endeavour this recipe - information technology'due south 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? Slow roast your CB roasts and you lot'll never go wrong. Be careful to become a flat cut or the whole brisket, and don't fall for the cheapest price - you could become the toughest saltiest meat e'er. Cull carefully. I ever sparse-slice my CB roasts and then we can rustle up a reuben right quick, or only catch a coupla slices for a low-carb snack. Y'all'll never become wrong with this tiresome-roasted no-liquid method!
03/17/2014
Excellent method for cooking corned beef. I made this yesterday and was not sure about brushing the beef with the browning sauce and using all that garlic, merely I wanted to try the recipe every bit written. I'm so glad I didn't change anything. This was the best corned beef I take ever made -- and I've made plenty in my l+ years! My husband and son loved the gustatory modality and texture. It was really moist and held together. I'll never utilise the boiled recipes once again. Thank you for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this once more for the second time. I will never make the typical crock pot/ boiled corned beef over again! This is astonishing straight out of the oven and leftovers make one heck of a sandwich. Thank you!
03/22/2016
You're are right Maurigirl, I will never, ever boil corned beef again. Give thanks you lot so much for sharing this recipe.
05/09/2015
Best I'very ever made.
04/05/2015
Some other stellar review for this easy and delicious method of making corned beef! I decided terminal minute I had a craving for corned beefiness, 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 it was a nice sub. Other than that, I followed the recipe. At the end, I took the meat out, wrapped in foil and let residual. I added big diced potatoes and baby carrots to the liquid (yes, there will exist quite a flake 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 dorsum in the oven to rewarm for a few minutes as the potatoes finished. It was heaven and I expect frontward to a Rueben for lunch tomorrow! Thanks, Julie! This will be my go-to method in the future, and then much easier and more flavorful than keeping an centre on a boiling pot!
05/09/2017
I made this exactly as instructed. Information technology was the all-time corned beef I have ever served! I take always made traditional corned beef and cabbage but this has changed my heed. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beefiness in. I only added water to the pan Covered and cooked the vegetables for a half hour later on bringing to a boil .
03/17/2017
This recipe is off the charts. Made it for first time today after years of boiling. Browned beef well with nix on it. Put a couple onion slices and a niggling chopped garlic on top. Wrapped it iv times with heavy foil. Put in pot with foil balls so it wouldn't sit in the water(ane/ii-1 cup). Baked at 275 for i 1/2-2 hours per pound and ate the best corned beef ever. Tender and moist as can be with great season. Give thanks you, mauigirl!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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