What Is the Small Brown Pieces in Wolf Family Beef Brisket
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your card exactly and oh what a treat! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with one tiny add-on of more sliced garlic and onion but considering onions and garlic are in their ain food group at Cathy Myers' firm! Flavorful, fork tender - the very best we've ever had! I will NEVER return to yukky boiled meat again! I institute 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! 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 then utlizing my crockpot to bake in, just for the uncomplicated fact, I needed to bake other things at a higher temp and so this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only thing I did slightly unlike 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 then added that deglazed mixture to the crock pot over the corned beef and followed threw with the residue of the directions. Added a head of cabbage during the last hour and a half, it was very flavorful. My beef was extra tender and was falling apart ;-) Will brand once more.
03/25/2013
OMG 10 stars! The best corned beef I have ever made. My married man 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 later 5 hours cooking. I love how it looked afterward browning it. I simply used lots of pepper instead of the browning sauce. I cooked it fat side upwardly and scraped the fatty layer off and permit information technology rest for about an hour 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 best dinner he had in a long time. Cheers so much mauigirl for sharing this fabulous recipe. I don't understand the reviews that still prefer the boiling method. I can't wait for ruebens tomorrow!
03/05/2013
We sabbatum down to eat, my husband took a bite and said "yummmmm". And so he looked at me and asked "corned beefiness isn't unremarkably this tender, or tasty". He didn't even put mustard on it! Simple very tasty manner to melt corned beef. I made a colcannon with saute cabbage equally the side. I didn't have any kitchen bouquet, and then I just lightly peppered it. I have another corned beef in the fridge, this is how I will cook corned beef from now on. Thanks for sharing.
03/23/2013
I added most a half cup of water to the pan before sealing tightly. After cooking, I removed corned beef and added several red potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, virtually 45:minutes. I sauteed my cabbage in butter and a petty water until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. Best corned beef and cabbage I always cooked! I was amazed how lean and tender the corned beefiness was.
03/12/2013
This is a wonderful method for corned beef. I cooked the corned beef the day earlier so crusted it with dijon mustard & Brown saccharide and put information technology back in the low oven only 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 beef brisket and coated it in Kitchen Bouquet, browned on both sides for five minutes each side. I laid a sheet of heavy duty foil out flat 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 fat side. Making sure to go along the fat side facing upwards, 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 6 hours. Did not peek, turned oven off and allowed the corned beefiness brisket to sit for 30 minutes. Lifted the rack out - not a drop of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of 5 stars. I will never e'er buy cafeteria corned beefiness once again! Thank you, Mauigirl for sharing this keeper!
03/xv/2015
We admittedly 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 great pan with a snug fitting lid. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. Every bit soon equally the meat was done, I wrapped it in heavy duty foil and set it aside. I added nigh 2-three cups of water and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added white potato halves. I cooked them all on meridian of the stove. When the vegetables were almost done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, information technology was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was nonetheless hot when I unwrapped information technology. I read 1 complaint about a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep brownish, it was as tender as tin can be. I think the Kitchen Bouquet is an absolute must. With a snug fitting hat, I couldn't see wrapping the meat in foil as others did. My search for the perfect corned beef is over. Thank you Ms Maui!
03/15/2014
Hands downward, THE All-time corned beefiness that I have ever made or eaten, and everyone agreed! I accept to Thanks Baking Nana for her help on the Fizz, letting me know how to brand this in an electric roaster...Afterwards searing the beef, I put it into a triple layer of heavy duty foil, topped information technology westward/ the onions and garlic slices, and wrapped it tightly. I placed information technology on the rack in the roaster and cooked it for 6 hours on 250 degrees....moist, tender perfection! Even the corned beefiness haters raved over this! I was hoping to have enough leftovers for dinner tonight, but information technology was all gone :( This is definitely a ten+ star recipe! This will be the just mode I volition always set up a corned beef brisket over again. Mauigirl, Thank you so much for sharing this WONDERFUL recipe, and once again, Baking Nana for all your cooking help...I was a rock star due west/ this recipe~YUM!
03/19/2014
Awesome! I used a picayune brown sugar, worcestershire, and apple cider vinegar every bit browning sauce. Garlic powder on the roast before browning, topped with onions, on a canvass pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Fabricated two corned beef roasts for a family dinner - one traditional boiled, and this i. Everyone preferred the gustation of the traditionally cooked beef, and this one was a trivial dry - fifty-fifty though I watched and checked it regularly while cooking. I hold with some other reviewer that ii-3 tablespoons is also trivial water for "braising".
12/21/2013
I too added 1/two can of beer to the bottom of the pan with the spice bundle and did the coat west/ mustard and brown sugar. And so much better than the humid method. Though very popular in the Usa, you won't find corned beef on the menu in Ireland St Paddy's day. Non a traditional dish for them. Who knew?
03/15/2015
I am always looking for another manner to melt corned beef without boiling, but had never found anything that worked without drying information technology out. This, however, was wonderful. A couple of changes, simply only considering of my available ingredients: my roast was smaller, so I cooked it for less time (4 hours); I didn't have Kitchen Boutonniere, and so used nothing; I didn't have fresh garlic, so spread a minor amount of minced garlic (from a jar) over the top. Even without the Kitchen Bouquet, this was very tasty and very tender. My husband asked that I melt it this way from now on. My only concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling h2o. So what I did was to wrap the corned beef in foil (later it was done with the braising) and put it in the warming oven. I so 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 lid on and baked/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beef juices. Fantabulous!
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 eddy corned beef again. I followed the recipe exactly...even the 2 tablespoons h2o which doesn't seem like it'south plenty, just it is. Thanks for the recipe.
03/xviii/2013
Tried this with an actress corned beefiness brisket (I buy loads to freeze when they're on sale for St. Paddy's Day) because I was curious how baking the corned beefiness would plow out. All I tin can say is that I'one thousand glad I just used one brisket. Outset, "braised" means it is cooked in a small corporeality of liquid but two tablespoons of water for a 5-lb brisket doesn't brainstorm to qualify every bit braising--the ratio is simply likewise far off. I regularly make braised brusk ribs and every recipe I've ever seen or used calls for 2-3 cups of h2o for five lbs of meat. In addition, none of us liked the flavor imparted past browning the brisket and it wasn't nearly as tender and tasty every bit the recipe I've been using for years (Slow Cooked Corned Beefiness for Sandwiches). Sorry, but I'll go along to keep that ane equally my never-neglect corned beef recipe.
03/19/2014
Awesome! I used a petty brown sugar, worcestershire, and apple tree cider vinegar as browning sauce. Garlic powder on the roast before browning, topped with onions, on a sheet pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/16/2014
Off-white warning: this does NOT piece of work with home-cured brisket. While the flavor is practiced and the browning is a prissy, tasty addition- it was horribly dry. I should have realized this would be the result since the mass-produced corned beef is upward to 50% added water. There but wasn't plenty moisture or fat on my brisket to keep it delicious. I am looking forward to trying this method with a store - bought brisket. I'grand sure it will be delicious.
03/fifteen/2015
OMG, this is the very best, virtually tenderest corned beef I've always had in my life. I only had a 3 1/two lb beef so cooked for nearly 5 hours... otherwise followed the recipe... wowzer.. married man said information technology was some of the best meat he's ever had!!
03/22/2013
Tough corned beef is Not GOOD. I followed the recipe exactly even when it didn't wait like enought h2o and I even went out and bought the browning sauce especially for this recipe. I timed it as the recipe said and ended up with a dry, tough piece of beef instead of the moist and delicious corned beef I accept made in the past. I am but glad I bought extra corned beef on auction and we got to have a practiced repast the side by side solar day.
03/11/2015
I honey corned beef 'n cabbage. My married man, not and 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 so tender and juicy that you lot could cut it with a fork. The flavor was out of this world! Y'all tin do anything with this like Reuben sandwiches or utilize in other recipes that call for corned beef. That 's if y'all are lucky enough to take leftovers. Since I love corned beef 'due 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. Cheers, mauigirl!
03/17/2013
I've been boiling corned beefiness for decades! Never again!! This was by far the all-time corned beefiness I've had. I didn't have kitchen bouquet merely I don't think information technology was needed. I also did not throw out the spice pack only put information technology in a large 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 take never tried rudabagga now is a good time to taste information technology, I personally think it tastes similar a cross betwixt a irish potato and a carrot. Let me know what you lot recollect.
08/29/2014
Hey, You! Yeah, YOU looking for the PERFECT recipe for corned beefiness! You can End Correct Hither!! Click no further, my friend! Get in exactly every bit written, and yous'll be in corned beef sky. Nosotros tried this recipe side-past-side with the highest rated crock pot recipe, and this blew the boiled variety out of the water! No joke!!! You'll beloved it!
06/xiii/2014
Wow! I volition never eddy over again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would endeavour something new. I kept reading the recipe over again considering it seemed too elementary. Afterwards browning with the Kitchen Boutonniere, I deglazed the pan with about 1/two tin can of beer I had in the refrigerator from another recipe. I wrapped the brisket in foil, leaving a small opening in the height 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 later on baking. I then loosely wrapped another piece of foil over the peak of the brisket. Broiled at 250 for v hours, putting the carrots in for the terminal hour. It smelled delicious baking and the beef sliced up tender and juicy after resting for about x minutes. I made Diane's Colcannon (without the cabbage, didn't have on paw) equally a perfect side to this dish.
02/fifteen/2014
This recipe is absolutely wonderful. So much amend than steamed or boiled brisket. A must effort. Easy clean up. I do carrots, tater's in foil one-one.5 hours prior to brisket being done.
03/08/2014
Very good! I usually cook mine in the crock-pot & I really like that to forth with red potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the final 2hrs of cooking, then I removed the meat and took out the rack so that the vegetables could cook in the broth for another half hour which gives them lots of flavour. I also cut quite a fleck of fat off before searing. Would make again!
03/17/2014
I made this recipe last nighttime and followed the instruction exactly and planned to serve it for dinner this night. My hubby but sampled it and asked me to brand something else for dinner (and this is the man who L-O-Five-E-Due south his corned beef). 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 slap-up reviews then I wanted to attempt information technology. It 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 one.
05/10/2013
I made this recipe recently. I love slow cooking corned beef instead of boiling. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I broiled a ii.five pound brisket for near 3 hours until the internal temp was 210 degrees and information technology came out perfectly.
03/26/2014
Supper yummy! I'one thousand not a fan if corned beef only after reading reviews and hearing folks rave in the fizz, I decided to make this for St. Patricks mean solar day. Do glad u did! I rinsed my roast, dried, and painted in the boutonniere, then browned per instructions. I took Baking Nana's suggestion and wrapped in foil a few times. Mine leaked then I was glad I had it on a tray. I smelled called-for, but didn't realize it had leaked so I stopped cooking at four hours thinking information technology was burnt. Let sit down in oven subsequently turning it off for about an hr and holy smokes was it good! DELICIOUS! I guess I tin't say I don't like corned beefiness anymore. Cheers Mauigirl! Fantastic!
04/29/2014
Very delicious recipe! I have always fixed corned beefiness in the "traditional" way and (for me) it e'er felt as if it needed something extra. I used this recipe, for the kickoff time, on New year's day'southward Day 2014 and right now accept another ane in the oven. My family unit loved the flavour and texture of this "newer" recipe. After reading other reviews, I was hesitant the first fourth dimension I fixed it and nervous that it would exist dry out - it was wonderful! I take to say I exercise not side in with any critics against this recipe. It is my #1 favorite corned beef recipe!
06/13/2013
I have been making corned beef for over thirty years ... This recipe is awesome! Nosotros will never boil again!! :)
eleven/09/2014
This is a corking meal and recipe, my only criticism is near browning the meat before yous put it in the oven. I did that and information technology came out crispy. Good if yous like crispy but this is not usually eaten with a crispy outside. Next fourth dimension I am not going to dark-brown the meat earlier the oven.
03/18/2014
Jumping on the band wagon to say this is the BEST corned beefiness I've ever had. Now I have to admit that I tweaked the recipe a scrap—but that'south in my nature. I but about doubled the garlic and onions considering my family loves them. I also 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 equally my liquid instead of h2o. I cooked for five.5 hours then pulled information technology out of the oven and let it sit down for almost 45min. This stuff tastes even better the side by side day!! I will definitely make this more often! I would propose making this the day before y'all need it, or put it in the oven first thing in the morning if you will demand your oven for other things. Also don't peek at the corned beefiness while information technology'southward cooking, you don't want to risk drying it out.
04/03/2013
The taste was good, but it was too dry out for my gustatory modality. it sliced very well the next day for Reuben sandwiches.
03/eighteen/2014
Lamentable, only this is dry dry dry meat. Take a look at the photos and you can see how dry it turns out. I wish I would of checked them before I tried this recipe. Baking it just intensifies the saltiness so information technology is way saltier than your cafeteria corned beef. I tried it considering of the loftier rating but I don't know how it rates that loftier.
03/09/2014
I LOVE THIS RECIPE, I DIDN'T Take Whatever BROWNING SAUCE So I COVERED IT IN Love MUSTARD AND ADDED PEPPER As OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY Daughter STARTED PICKING OFF OF Information technology BEFORE Information technology WAS Fifty-fifty SERVED. THANKS FOR THE RECIPE.
03/31/2014
I now understand why this recipe is rated 5 stars…aye, it's that good. I haven't made corned beef in several years, but we had the taste for information technology (well, my married man ALWAYS has the sense of 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 baking pan, cooked for nigh 5 hours, and there was no pan to make clean. It was fork tender, moist, and its presentation was very nice. Had enough left over to brand a nice corned beef hash, and I know that will exist delicious, as well. No more humid corned beef, braising at present is my go-to method.
05/26/2014
mauigirl - this is the BEST corned beefiness that I have ever prepared! It was and so moist and tender and the flavour was incredible. I sliced and froze the leftovers, and have 2 more than corned beefs in the freezer to make this again. I served it with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, but the meat stole the evidence. Thanks for submitting your method.
03/06/2014
This recipe is to die for! It is one of my husband'due south favorite dinners. I was skeptical, every bit I didn't really care for corned beef (as well salty, and I like salt). However, after I made this, I am in dearest! I follow the recipe as written, only I add a fiddling more water (mayhap 1/2 cup) to go on the drippings from burning. I steamed cabbage in some chicken goop to accept on the side. Every twelvemonth around, or just after, St. Patrick's mean solar day, nosotros stock up on the corned beef that is on auction in the store and freeze it. I fabricated this with a brisket that had been in the freezer for a year and it was still succulent! Requite this a try!
02/19/2018
Terminate THE PRESSES! This dish is now one of my go-to dinner meals. Cheers mauigirl! In that location is NOTHING to alter most this recipe. I did equally is and it was delicious. I had a smaller roast and it was nigh gone. I had a gigantic smile when my kids were request for seconds. Information technology was fantastic for squeamish sandwich lunches using the leftovers. So to recap: • Yes, brown the brisket. Information technology creates a nice bawl • Yes, just 2 tablespoons of water. You will exist floored how much liquid gets generated • Aye, tent the whole matter; 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 become to 170 internal temperature and it was moist and juicy • Do Let YOUR ROAST REST. Take the roast out of the oven and let it rest wrapped in the foil for 45 minutes to continue its internal juices. • That roasting pan will be a treasure-trove of delicious juices. Your imagination as to what veggies you lot can roast/cook in the liquid is all up to you
03/xviii/2013
5 Star Love It! Fabulous recipe and cooking method that baked in so so much flavor that is hard to believe from so few ingredients. My brisket was 2.5 pounds but I withal used a whole medium onion and 4 expert size cloves of garlic. I couldn't expect for this to come up out of the oven it smelled so skilful and when it did I must have "tasted" one/2 pound, I couldn't finish picking at information technology. Looking very forward to sandwiches with the leftovers. Thanks mauigirl for besides sharing your helpful hint to bake information technology fat side up and when information technology's washed baking to just scrape the fat away. Love, love, loved it!!
01/22/2014
I followed this recipe exactly. This was the all-time corned beef I have ever cooked; no more than boiled beef for us. When my husband says "this is really good" after a few bites then I know I've got a keeper. The juice tasted really good too. Side by side time I'll try cooking the cabbage in this juice. Anybody should try this recipe!
03/16/2013
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 melt corned beefiness. I had to apply my cast fe grill pan and information technology worked like a charm. Mauigirl thanks for the recipe...great job!
10/08/2014
By far, the all-time recipe I've found for corned beef. Personally, I prefer to apply a betoken cut brisket over a flat because information technology has more fat and gives the Browning sauce more to piece of work with. I also make my own browning sauce (food.com has an like shooting fish in a barrel recipe that works corking) instead of using Kitchen Bouquet. This recipe has become a family favorite at our business firm. Information technology's succulent.
03/17/2016
Oh my goodness this was outstanding! My partner of 14 years, usually cooks corn beef, potatoes and carrots in the boring cooker every St. Patrick's Day as part of her Irish heritage. While this her tradition, it isn't usually my favorite repast. The potatoes are okay, but I unremarkably 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 find a amend way to melt the meat. I found this recipe, fabricated information technology with Worcestershire sauce instead of browning sauce. I put in a quarter cup bit of crimson vino , and quarter cup of h2o in the bottom of my Correlle stoneware dutch oven and put on the chapeau. I had a smaller cutting of meat, about 3 pounds, and a little more time earlier we could eat dinner, so I cooked it at a lower temperature 250F, and it was done in in 3-i/two hours, in that location was about 2 inches of liquid - more the water or wine I added. Subsequently this I turned the oven downwardly to 170F (the lowest setting) and let it sit down in the oven for another 2 hours while I ran some errands. When I got habitation I there was even so a couple inches of liquid, only I was worried the inside had dried out. When my knife touched the meat it cruel apart easily considering it was and so tender and moist. Then I tasted information technology and oh my . . . it was melt in your rima oris delicious! Even my finicky five-year-quondam who doesn't like meat all that much and eats like a piffling 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 2 kiddies that won't eat meat.... They asked for seconds! Will never brand another mode! Thanks MG
03/18/2013
Made this for St Patrick'southward day dinner and everyone LOVED information technology. Only alteration I fabricated to the recipe is I used one/ii bottle of beer in the pan instead of h2o. As nosotros were cleaning up my blood brother tasted the drippings and said "OMG that is off the hook." Lets just say I will exist serving the drippings side by side time.
03/17/2013
Absolutely succulent! The just thing I changed was to apply the onion and garlic forth with a chunked up 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. Y'all add thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve it with an extra pat of butter on top and y'all've got succulent, albeit not all that healthy, Irish gaelic potatoes. Promise that helps!
03/26/2017
Fabricated this this night and information technology was wonderful. I totally wrapped the brisket in aluminum foil and baked information technology at 275 degrees (5.75 lb) for 6 hours. I put information technology on a rack in a roasting pan and covered the pan with foil besides. I added a fiddling water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about 1.five hours). I removed the veges to a dissever pan and just kept them warm then they would not overcook. Everyone raved near how tender the meat was. This is how I volition melt it from now on. I did non have browning sauce so I just browned the brisket in hot olive oil and then peppered it before wrapping. Thanks for a great recipe.
03/22/2015
I saw other reviews state they would never boil a brisket again. I too am of that mind. I used the recipe every bit 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 this evening along with a brisket done the traditional manner. While both were very good I think the braised brisket shell out the boiled ane. It had a much more beefey gustation. To seal the pot I used a roaster with a piece of tinfoil on top then placed the lid on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for 5 hours. Besides I added nigh three/4 cup water. Volition definitely do this once again.
06/05/2013
Yummy!! I will never go dorsum to cooking corned beef in water. This was wonderful. I fabricated this and used it to make Deluxe Corned Beefiness Hash on this site. We ate every bit of information technology.
09/30/2014
We both loved this and so 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 past DianeF. Thank you for such a great recipe mauigirl! Will definitely have this over again and once again.
03/20/2017
Best CORNED BEEF recipe EVER! We have tried twelvemonth after twelvemonth to brand the perfect Jiggs dinner, only the recipe we tried ever left u.s. sighing...maybe side by side fourth dimension. We followed the recipe searing the 3 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 information technology broke in half when it was removed from the foil. The juice was amazing which nosotros poured over the brisket. We made the veggies in a carve up pot seasoned with the packet from the brisket and someadded spices. YUM! Will never brand corned beef any other way. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner meal. Only admittedly perfect. Will neve boil once again ! Works out to virtually 1 hr 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family unit loved it...
05/26/2013
I will non be ordering from the Kosher Deli whatever longer! My house smelled wonderful all afternoon and we were not disappointed when we sat down to eat. This was the starting time time I ever cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this way, but fifty-fifty she never did information technology 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-blowing! Succulent, moist, flavorful, and the fat became like cracklings! I volition never use another recipe... This is the be all end all of corned beef. Thank yous love poster for the story, hints, and recipe!
03/xviii/2018
Nom! This was fantastic. I fabricated this yesterday for St Paddys day . Hubby loved it, but even more surprising was my picky eleven twelvemonth erstwhile did also. I used a two.75 lb Costco Kobe style corned beef, a 2 inch deep dispensable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight effectually the edges for a adept seal. Because the piece of meat was under 3 lbs, I cooked information technology for 4 hours, and turned the pan around once for fifty-fifty cooking, simply didn't take off the foil. -I probably could take cooked information technology for a picayune less time, but it came out fall-autonomously tender and wonderful. I will exclusively utilise this corned beef recipe moving forward.
03/19/2013
I will never boil my corned beef again! Made this recipe for St. Patty's day this twelvemonth, and it is at present THE corned beefiness recipe in my St. Patrick's Twenty-four hours Menu! We had our friends over, and everyone loved information technology. I got a late start 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.chiliad., and by 7:00, it was nice and tender (but 3-1/2 hours). The only bad matter 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". Information technology turned out perfect!
03/xviii/2013
Fabricated this last night!! Delish!!! I usually boil my corned beefiness but will never do that again!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I too boiled cabbage, red peel potatoes, carrots, onions, and a couple slices of salary cut up in some chicken broth to get along with information technology. Also very good!!
03/26/2015
I would have never thought to exercise a corned beef this way. Simply later on seeing this recipe, I had to try information technology. 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 height of the brisket with the chopped onions and chopped garlic. I then used a cookie canvas lined with foil, added a trivial water 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. half-dozen hours, 45 minutes afterwards I took it out. The onions and garlic caramelized and the brisket was and so tender, I could pull information technology apart with a fork and was absolutely succulent. I WILL NEVER EVER COOK THIS Whatever OTHER WAY. Thank yous for this delicious recipe!!
03/20/2013
I must agree this was the all-time corn beef I accept ever tasted! I did accept some propose and added Dijon mustard & dearest mixture to the pinnacle after it was cooked. It was a Hit this St Paddy'south twenty-four hours.
03/22/2019
I traditionally brand corned beef for St. Patrick'southward Mean solar day and tried this recipe this year. My partner and I agreed this the best corned beefiness we have e'er fabricated! I used 3 tablespoons of water total and used a cast iron dutch oven with lid for a unmarried pot meal. I included the packet of spices sprinkled on top of the meat. With about an hour left of cooking, I added baby carrots to the pot. Nosotros did not detect this dry at all, instead information technology was fall autonomously tender and so so skillful!
04/16/2014
First time making corn beefiness brisket for st. pattys day. It was and so yummy! I felt like I went to an Irish Pub.
03/16/2015
I've made it this way several times and once again today for Saint Patrick'south day. It's so good!! Relieve the spice bundle from the corned beef and throw it in with the water you employ to cook the potatoes, cabbage and carrots.
07/25/2016
The but fashion to make corn beef brisket, had well-nigh given upwardly trying. After multiple attempts in a dull cooker which always yielded moist but chewy corned beef, I finally found this recipe. Be sure to do as other reviewers have suggested add the niggling bit of water then wrap entire corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your mouth tender. Give thanks you, Mauigirl. UPDATE: Practice NOT PEEK or check during cooking employ a meat thermometer if necessary. One reviewer gave this iii stars after saying information technology was dried out " even though I watched and checked it regularly while cooking" Information technology volition dry out out if you lot 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 communication of one reviewer and added my h2o to the pan subsequently browning the roast to get all the good juices and spices. Then poured this over the roast (fat side upward)--sprinkled generously with blackness pepper and sliced upwardly 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 make a great brisket. I liked how simple this was, so I idea I'd give it a effort in the force per unit area 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 on it moist and help intermission it down then added the spice bundle. To make it a repast I added 1/ii small head of cabbage, 4 scarlet potatoes and 1/2 pack of babe carrots. Information technology was cooked on loftier pressure for 55 minutes, and it came out fantastic. Thanks for sharing! I hope this helps anyone looking for a shortcut method.
03/xviii/2018
I cooked 18 of these yesterday for a Saint Paddy's party concluding night. Every morsel was quickly eaten, and everybody loved it! Here's how I did information technology: I seared the briskets three at a time on a grate over a forest fire. And then I put the briskets in an aluminum roasting pan (three per pan), smothered each with sliced garlic and blood-red onion, added i/2 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 betwixt 275-350. Afterwards 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 e'er had do-over again repast!"
03/16/2014
OMG just fabricated this and this is the All-time corned beefiness I've e'er made or eaten!! My married man loved it besides!!. I used bacon fat, not vegetable oil. My roast was just 3.five lbs and then I adjusted cooking fourth dimension. 2.5 hrs on 275, and then 200 for 1 60 minutes, then 170 for one hour, so off for final xxx minutes. Full 5 hours. LOVED It. Thank YOU!!! I program on using this recipe for all kinds of roasts!!
04/eighteen/2020
Made this for the 3rd time - three.6 lb flat cut. Didn't utilise fresh onion or garlic, but did use 2 C water, tightly sealed with foil, for 5 hours, and let it residual 40 minutes. Perfection! Still sliceable for Rueben'south! I'll never use another recipe for corned beefiness!
03/19/2018
This was succulent. My husband and I agree it was the best corned beef nosotros e'er had. I will utilize this recipe over again!
04/x/2014
I made this for St.Patty'due south Day. I was a huge hit, I will never boil corned beef over again. I have to double the recipe then there are enough leftovers to make my hubby happy.
04/08/2014
This was really delicious. I used brown ale instead of water, about half a bottle of Newcastle. I likewise took a lazy shortcut and used jarred minced garlic, I didn't measure, I only smeared it all of the 'fat cap' later on browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Side by side time I will rinse the brisket first, it was a piddling too salty. It was really really good, this is a keeper!
03/eighteen/2018
this is how I'll exist making my corned beef from now on! my married man was impressed. it takes double the fourth dimension to cook but and then absolutely worth it!!!! fail proof, fork tender, i didn't even identify knives at the dinner tabular array!! best always. thank you for the amazing and easy recipe
04/09/2015
This recipe fabricated the best corned beefiness sandwiches ever! I only made ii picayune changes: an extra tablespoon of h2o because we live at college elevation and I wanted to be certain it would exist 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 hat would help keep the foil downwards tightly. Thanks MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the accented best corned beef I've ever had! I usually pass when invited to a dinner where this will be served or only take a tiny chip if information technology's served and I didn't know only I had seconds of this recipe! The amount of cooking fourth dimension 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 sail pan to become with it and fifty-fifty our picky kid wanted more than! Thanks so much for this recipe!
11/10/2017
Stop the press! This is one amazing recipe. I followed information technology exactly except I added 3 Tbsps of water instead of the recommended 2. Information technology certainly did not demand it. I covered the corned beef brisket over the roasting pan with 2 layers of heavy duty aluminum foil and fabricated certain there were no openings where steam could escape. The result was an amazingly tasty and moist brisket with at to the lowest degree 2 cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of water inside of information technology and every bit long as yous cover it during cooking, the liquid volition not evaporate and volition plough into gravy (about ii cups worth). I will make this over again however, adjacent time, I may make up one's mind to soak the brisket in water for a mean solar day or and so in order to reduce the salt content. You cannot go wrong with this recipe. Don't mind to the people who wrote about a dried out / hard brisket. They obviously didn't embrace information technology properly during cooking. Savor!
03/20/2016
I don't review often, but I absolutely had to with this recipe! I make corned beef quite oftentimes, and learned from my mother, to e'er do the boil method. I have tried using some other baked method, only decided to try this i. It simply the best corned beef. There is no other style to go the infusion of the garlic and onion in the beefiness than this tedious and low method. I fabricated it exactly the same as the recipe, including using a roasting pan for a 5 lb corned beef and I convection roasted it for half dozen hours exactly. It was perfect. The browning method is really primal. Use the browning sauce, whatever it does, its amazing. Throw away the packet and never apply information technology again! This is a keeper and my corned beef eating husband and teenage boys agreed!
03/17/2014
The only reason I'm rating this iv stars is that a five lb roast was not fully tender in the 6+ hr time range - the thinner parts were perfect but the thicker ones were still a fleck tough. Cooked another hr to hour and a one-half and was perfect. Like many others I used beer instead of water and highly recommend that too as fully rinsing and drying the corned beef before browning. No demand to apply browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a 5 star repast! This time I had a generally uniform piece of corned beef, double wrapped it in al foil and the 6 hr cook fourth dimension with a residuum 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, but cut back on the roasting time because it was a smaller slice of meat. I went out and bought a roasting pan merely for this recipe, and wow was it worth it. Yummie!
03/23/2015
Way too salty! When yous boil it, the salt used in the "corning" procedure leaches out into the water. Baking information technology just intensifies the salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My married man and I loved this recipe, I did make it in the crock pot. My question at present is, when I went to make it a second time, I didn't realize that I purchased a "signal" brisket. Tin can I utilise information technology the same way?
03/18/2013
I could non believe it, I volition never, never boil information technology once more! Thanks and then much mauigirl!!
03/15/2016
Over the top...bully! Just finished dinner! I read well-nigh of the reviews and was concerned nearly the corporeality of water but far too many other people made the recipe exactly with the ingredients listed then I did likewise.I used Gravy Masters browning sauce and seared the meat near six 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 simply iii.25lbs so I baked it at 275 for four ane/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 even so 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 then I added about 1/2 cup water to it to accept away some of the salt taste and it was excellent. The best corn beefiness I have ever made an by far the simplest recipe I take used.. This will be my go to for corn beef. I'm wondering for those who had tough dry meat or burnt, if they didn't utilise the rack or didn't take a tight seal. We loved it, thank you for sharing!
04/29/2017
Absolutely fantastic recipe! I have tried and tried to make corned beefiness that didn't come out tasting like a common salt-lick, or tough equally shoe leather. Easy and keen. I wouldn't change a affair!
02/24/2018
I paid $21.18 for what was non quite 5 lbs of corned beef brisket. I cooked it exactly equally written and when I took it out of the oven, it was not even i/2 the size of the piece I put in the oven. Manner overcooked and really non very tasty. Husband says it was better cold the side by side twenty-four hour period but either way, I won't be repeating this one ever.
03/27/2016
I'm not the most skilled of cooks, only wanted to make this for St. Patrick'due south 24-hour interval. I followed the recipe to the letter. My corned beef was three pounds, and then I adjusted the fourth dimension accordingly. This was AMAZING! After removing from the oven and not opening the foil for at to the lowest degree xxx 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 then added my cooked cabbage and carrots to the pan for a quick browning on high rut before serving. My guests actually thought I could melt! THANK YOU 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 as information technology baked all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some cracking 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 cook corned beef!. Moist tender intense corned beef season. I patted the corned beef with paper towels once out of its packet, brushed with kitchen bouquet, braised it snd added a sliced onion and some garlic plus two tablespoons of water per the recipe....Then I tripled wrapped with Hd foil attack a rack on a cookie sheet and cooked the iv.64 pound brisket for 5 and 1/2 hours at 275.. The consequence 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 skilful amount of juice which adds to the meal if saved. The corned beefiness was served with colcannon and steamed carrots. Give thanks yous to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and at that place's simply no comparison - boiled meat is awful! If people think they're adding moisture by cooking in liquid, they need to try this recipe - it'due south the about moist & juicy method always. My time-honored method isn't exactly similar yours, because I haven't used Kitchen Boutonniere for years, but the technique is what yields the stunning results, so people? Slow roast your CB roasts and you'll never go wrong. Exist careful to get a flat cutting or the whole brisket, and don't autumn for the cheapest price - you could get the toughest saltiest meat ever. Choose carefully. I always sparse-slice my CB roasts and then we can rustle upward a reuben right quick, or just grab a coupla slices for a low-carb snack. You'll never get wrong with this slow-roasted no-liquid method!
03/17/2014
Excellent method for cooking corned beef. I fabricated this yesterday and was not certain about brushing the beefiness with the browning sauce and using all that garlic, only I wanted to endeavour the recipe equally written. I'm and then glad I didn't change anything. This was the all-time corned beef I have always fabricated -- and I've fabricated plenty in my 50+ years! My hubby and son loved the taste and texture. It was actually moist and held together. I'll never use the boiled recipes again. Thanks for the keen recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this again for the 2d time. I volition never brand the typical crock pot/ boiled corned beefiness again! This is astonishing directly out of the oven and leftovers make one heck of a sandwich. Thank you!
03/22/2016
You're are right Maurigirl, I volition never, always boil corned beef once again. Thank yous then 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 minute I had a craving for corned beef, knowing I actually wanted a Rueben later in the week, so I wasn't prepeared with the browning sauce. I used a some A1 Assuming 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 rest. I added big diced potatoes and babe carrots to the liquid (yes, in that location volition be quite a chip 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 equally the potatoes finished. It was heaven and I look forward to a Rueben for lunch tomorrow! Thanks, Julie! This will exist my go-to method in the future, and then 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 beef I take always served! I accept always fabricated traditional corned beef and cabbage but this has inverse my mind. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I just added water to the pan Covered and cooked the vegetables for a half hr after bringing to a boil .
03/17/2017
This recipe is off the charts. Fabricated it for first time today after years of boiling. Browned beef well with nothing on it. Put a couple onion slices and a trivial chopped garlic on elevation. Wrapped it iv times with heavy foil. Put in pot with foil assurance so it wouldn't sit in the water(1/2-1 cup). Baked at 275 for 1 one/2-2 hours per pound and ate the all-time corned beefiness ever. Tender and moist as can be with great flavor. Cheers, mauigirl!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/