Corn Beef Braised and Oven Baked Cream Sauce
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your menu exactly and oh what a treat! Like Baking Nana, I bought my flat cut brisket at Costco, followed your directions to a "T" with i tiny add-on of more 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 we've ever had! I will NEVER render to yukky boiled meat again! I found myself cutting off chunks of the leftovers for a poly peptide snack! Couldn't help myself! Randy got his Reuban sammie set up that's for sure! Thanks again 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 so utlizing my crockpot to bake in, only for the simple fact, I needed to bake other things at a college temp and so this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only affair I did slightly different and it wasn't really much. After braising the meat in the pan on the cooktop, I took the water and deglazed the pan and 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, it was very flavorful. My beef was extra tender and was falling apart ;-) Will make again.
03/25/2013
OMG x stars! The best corned beef I have ever made. My husband who has had ALOT of corned beef in his life said it was hands down the all-time he always had. My brisket was 3.25lbs and information technology was fork tender after five hours cooking. I love how it looked after browning it. I merely used lots of pepper instead of the browning sauce. I cooked information technology fat side upwardly and scraped the fat layer off and allow it rest for most an hr before slicing. However 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. Give thanks you so much mauigirl for sharing this fabulous recipe. I don't empathise the reviews that nonetheless adopt the boiling method. I can't await for ruebens tomorrow!
03/05/2013
Nosotros sat down to eat, my hubby 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 way to cook corned beef. I made a colcannon with saute cabbage as the side. I didn't have any kitchen boutonniere, so I simply lightly peppered information technology. I have some other corned beef in the fridge, this is how I will cook corned beef from now on. Thanks for sharing.
03/23/2013
I added about a half cup of water to the pan before sealing tightly. After cooking, I removed corned beefiness and added several cerise potatoes, sliced in half to the pan drippings, covered with the foil and cooked until tender, about 45:minutes. I sauteed my cabbage in butter and a little water until tender, then added the potatoes and drippings to the cabbage and served with the corned beefiness. Best corned beef and cabbage I always cooked! I was amazed how lean and tender the corned beef was.
03/12/2013
This is a wonderful method for corned beefiness. I cooked the corned beef the day before so crusted it with dijon mustard & Brown sugar and put it dorsum in the depression oven just to warm it through and set the crust. It was perfection. Thank you lot for sharing.
03/25/2014
I rinsed and patted dry the flat cut corned beef brisket and coated it in Kitchen Boutonniere, browned on both sides for v minutes each side. I laid a sheet of heavy duty foil out flat and then placed another canvass crosswise. I laid the browned brisket on meridian and added the onion, garlic, and ii T. of water on the fat side. Making sure to keep the fat side facing upwards, I closed the foil tightly and placed another slice 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 thirty minutes. Lifted the rack out - non a driblet of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of 5 stars. I volition never always buy deli corned beef once more! Thank you, Mauigirl for sharing this keeper!
03/15/2015
Nosotros absolutely loved this! I used my Dutch Oven from Food Network and didn't utilize a rack, or wrap the beefiness or pan in foil. Information technology's a great pan with a snug fitting lid. I followed the recipe equally Mauigirl submitted it. I cleaned and cutting cabbage, potatoes and carrots earlier the corned beefiness was done. Equally soon as the meat was done, I wrapped it in heavy duty foil and set it aside. I added about two-3 cups of h2o and the spice package to the juices in the pan. I added chopped carrots and cabbage wedges. Then a few minutes later, I added potato halves. I cooked them all on top of the stove. When the vegetables were nearly washed, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was similar slicing breadstuff. The flavoring from the packet worked well on the vegetables. The meat was all the same hot when I unwrapped it. I read one complaint about a reviewers meat being dry out and crispy on the outside. Although my beef was a rich deep brown, information technology was every bit tender as can exist. I think the Kitchen Bouquet is an absolute 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!
03/15/2014
Hands down, THE BEST corned beef that I take always made or eaten, and everyone agreed! I have to Thanks Baking Nana for her help on the Buzz, letting me know how to make this in an electric roaster...After searing the beefiness, 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 half dozen hours on 250 degrees....moist, tender perfection! Even the corned beefiness haters raved over this! I was hoping to take plenty leftovers for dinner tonight, but it was all gone :( This is definitely a ten+ star recipe! This will be the only style I will ever prepare a corned beef brisket over again. Mauigirl, Thank you so much for sharing this WONDERFUL recipe, and again, Baking Nana for all your cooking help...I was a rock star due west/ this recipe~YUM!
03/xix/2014
Awesome! I used a little brownish 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 roofing. Only cooked about iv hours, turned out scrumptious! Cheers Mauigirl!
03/21/2013
Made two corned beefiness roasts for a family unit dinner - one traditional boiled, and this i. Everyone preferred the sense of taste of the traditionally cooked beef, and this 1 was a little dry - even though I watched and checked it regularly while cooking. I hold with another reviewer that 2-3 tablespoons is too picayune water for "braising".
12/21/2013
I besides added 1/2 tin can of beer to the bottom of the pan with the spice package and did the glaze westward/ mustard and brownish sugar. So much meliorate than the boiling method. Though very pop in the USA, you won't find corned beefiness on the menu in Ireland St Paddy'south day. Not a traditional dish for them. Who knew?
03/15/2015
I am e'er looking for some other mode to melt corned beef without humid, but had never found anything that worked without drying it out. This, nevertheless, was wonderful. A couple of changes, just only because of my available ingredients: my roast was smaller, and so I cooked information technology for less time (4 hours); I didn't accept Kitchen Bouquet, so used cypher; I didn't have fresh garlic, and then spread a small corporeality of minced garlic (from a jar) over the top. Fifty-fifty without the Kitchen Bouquet, this was very tasty and very tender. My married man asked that I melt information technology this way from now on. My merely business was how to cook the cabbage, carrots, and potatoes, since there was no boiling h2o. So what I did was to wrap the corned beefiness in foil (later on it was done with the braising) and put information technology in the warming oven. I then prepared the veggies, put them on the rack that had held the corned beefiness in the roaster pan, added some more water to the lesser 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. Excellent!
09/02/2013
And then delicious; the meat was incredibly tender and tasty! The odour wafted through the house and tempted us for hours. I will never boil corned beef again. I followed the recipe exactly...even the ii tablespoons water which doesn't seem similar information technology's enough, merely it is. Thanks for the recipe.
03/18/2013
Tried this with an actress corned beefiness brisket (I buy loads to freeze when they're on sale for St. Paddy's Solar day) because I was curious how baking the corned beef would turn out. All I tin can say is that I'yard glad I merely used 1 brisket. First, "braised" means information technology is cooked in a small corporeality of liquid just ii tablespoons of water for a 5-lb brisket doesn't brainstorm to qualify as braising--the ratio is just too far off. I regularly make braised short ribs and every recipe I've ever seen or used calls for 2-iii cups of h2o for v lbs of meat. In add-on, none of us liked the flavor imparted by browning the brisket and it wasn't near every bit tender and tasty every bit the recipe I've been using for years (Dull Cooked Corned Beef for Sandwiches). Deplorable, but I'll continue to keep that one as my never-fail corned beefiness recipe.
03/19/2014
Awesome! I used a little brownish sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic pulverization on the roast before browning, topped with onions, on a canvas pan with foil covering. Only cooked about 4 hours, turned out scrumptious! Thanks Mauigirl!
03/16/2014
Fair warning: this does NOT work with domicile-cured brisket. While the season is skillful and the browning is a prissy, tasty addition- it was horribly dry. I should have realized this would be the consequence since the mass-produced corned beefiness is up to fifty% added water. There simply wasn't enough moisture or fat on my brisket to keep it delicious. I am looking forwards to trying this method with a store - bought brisket. I'grand certain it volition exist succulent.
03/15/2015
OMG, this is the very best, almost tenderest corned beef I've ever had in my life. I only had a 3 1/2 lb beef then cooked for about v hours... otherwise followed the recipe... wowzer.. married man said it was some of the best meat he's ever had!!
03/22/2013
Tough corned beef is NOT GOOD. I followed the recipe exactly even when it didn't await like enought water and I even went out and bought the browning sauce particularly for this recipe. I timed it as the recipe said and concluded upwardly with a dry out, tough piece of beef instead of the moist and delicious corned beef I have made in the past. I am simply glad I bought extra corned beef on auction and we got to have a adept repast the adjacent day.
03/xi/2015
I love corned beef 'n cabbage. My husband, not and so much. He doesn't intendance for the spices in the seasoning package. When I saw this recipe, I knew nosotros could accomplish a happy compromise. This recipe is absolutely perfect! The meat was so tender and juicy that y'all could cutting information technology with a fork. The season was out of this world! You lot can practise anything with this like Reuben sandwiches or use in other recipes that call for corned beef. That 's if you are lucky enough to take leftovers. Since I love corned beefiness 'n cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beefiness. This was much better than the traditional cooking methods. Cheers, mauigirl!
03/17/2013
I've been boiling corned beef for decades! Never once more!! This was by far the best corned beef I've had. I didn't accept kitchen boutonniere but I don't think it was needed. I also 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 skilful flavor. I use onion, carrots, pototoes and rudabagga-may not have spelled that correctly and of course cabbage. For those of you that have never tried rudabagga now is a good time to taste information technology, I personally recall it tastes similar a cantankerous between a potato and a carrot. Let me know what you lot think.
08/29/2014
Hey, You! Yeah, Yous looking for the PERFECT recipe for corned beefiness! Y'all can STOP Right HERE!! Click no farther, my friend! Brand it exactly as written, and you'll be in corned beefiness sky. 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!!! Y'all'll beloved information technology!
06/13/2014
Wow! I volition never boil over again. I had been looking for a crock pot recipe when I stumbled on this recipe, and idea I would effort something new. I kept reading the recipe over again considering it seemed too unproblematic. After browning with the Kitchen Bouquet, I deglazed the pan with nigh i/2 can of beer I had in the fridge from some other recipe. I wrapped the brisket in foil, leaving a small opening in the top to vent. I poured some of the juices over the onion and garlic topped fatty side; and poured the rest over a pan of raw carrots for later baking. I then loosely wrapped another piece of foil over the summit of the brisket. Baked at 250 for 5 hours, putting the carrots in for the last 60 minutes. It smelled delicious baking and the beef sliced upwards tender and juicy later resting for about ten minutes. I made Diane's Colcannon (without the cabbage, didn't have on hand) as a perfect side to this dish.
02/15/2014
This recipe is absolutely wonderful. And so much improve than steamed or boiled brisket. A must try. Easy clean up. I practise carrots, potato's in foil 1-1.5 hours prior to brisket being done.
03/08/2014
Very good! I usually cook mine in the crock-pot & I actually like that to along with reddish potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the last 2hrs of cooking, then I removed the meat and took out the rack so that the vegetables could cook in the broth for some other half hour which gives them lots of flavor. I also cutting quite a bit of fat off before searing. Would make again!
03/17/2014
I fabricated this recipe last night and followed the educational activity exactly and planned to serve information technology for dinner this night. My hubby just sampled it and asked me to make something else for dinner (and this is the man who L-O-V-Eastward-Due south his corned beef). He asked me why I didn't get in the way I accept the last few years and all I could tell him is this one got lots of great reviews so I wanted to try it. It is tough and salty and but isn't what I am used to. I wanted a recipe that makes tender moist corned beef and this simply isn't the one.
05/10/2013
I made this recipe recently. I love boring cooking corned beef instead of boiling. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I baked a 2.five pound brisket for almost three hours until the internal temp was 210 degrees and it came out perfectly.
04/29/2014
Very delicious recipe! I accept always fixed corned beef in the "traditional" way and (for me) it always felt as if it needed something extra. I used this recipe, for the first time, on New year's day's Day 2014 and right now take another 1 in the oven. My family unit loved the flavour and texture of this "newer" recipe. After reading other reviews, I was hesitant the first time I fixed it and nervous that it would be dry - it was wonderful! I have to say I do non side in with any critics against this recipe. It is my #1 favorite corned beefiness recipe!
03/26/2014
Supper yummy! I'one thousand not a fan if corned beef but after reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks day. Practice glad u did! I rinsed my roast, dried, and painted in the bouquet, then browned per instructions. I took Baking Nana's proffer and wrapped in foil a few times. Mine leaked so I was glad I had it on a tray. I smelled called-for, but didn't realize it had leaked and then I stopped cooking at four hours thinking it was burnt. Let sit down in oven after turning it off for most an 60 minutes and holy smokes was it expert! Delicious! I gauge I tin can't say I don't like corned beef anymore. Cheers Mauigirl! Fantastic!
06/13/2013
I take been making corned beef for over 30 years ... This recipe is awesome! We volition never eddy over again!! :)
11/09/2014
This is a cracking meal and recipe, my simply criticism is about browning the meat earlier you put it in the oven. I did that and it came out crispy. Good if you lot similar crispy but this is non unremarkably eaten with a crispy outside. Next fourth dimension I am not 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. At present I accept to admit that I tweaked the recipe a bit—but that's in my nature. I merely about doubled the garlic and onions because my family loves them. I as well sautéed the garlic and onion in the pan I braised the corn beefiness in. I and then deglazed the pan with apple juice and used that every bit my liquid instead of water. I cooked for 5.5 hours and so pulled it out of the oven and let it sit for almost 45min. This stuff tastes even better the next twenty-four hours!! I will definitely make this more oftentimes! I would suggest making this the solar day before you lot need it, or put it in the oven first affair in the morn if you will need your oven for other things. Also don't peek at the corned beefiness while information technology's cooking, you don't desire to risk drying it out.
04/03/2013
The taste was skillful, but it was too dry out for my taste. information technology sliced very well the side by side day for Reuben sandwiches.
03/18/2014
Distressing, but this is dry dry dry meat. Take a expect at the photos and you lot can see how dry information technology turns out. I wish I would of checked them before I tried this recipe. Baking it just intensifies the saltiness then information technology is way saltier than your deli corned beef. I tried information technology because of the high rating just I don't know how information technology rates that high.
03/09/2014
I Dearest THIS RECIPE, I DIDN'T HAVE ANY BROWNING SAUCE SO I COVERED IT IN Dearest MUSTARD AND ADDED PEPPER As OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY Daughter STARTED PICKING OFF OF It Earlier IT WAS Fifty-fifty SERVED. THANKS FOR THE RECIPE.
03/31/2014
I at present understand why this recipe is rated 5 stars…yep, it'south that expert. I haven't made corned beef in several years, only we had the taste for it (well, my husband ALWAYS has the taste for it). I bought a very lean apartment 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 most 5 hours, and at that place was no pan to make clean. It was fork tender, moist, and its presentation was very squeamish. Had enough left over to make a nice corned beef hash, and I know that will be delicious, as well. No more boiling corned beef, braising now is my become-to method.
05/26/2014
mauigirl - this is the BEST corned beef that I have ever prepared! Information technology was so moist and tender and the flavour was incredible. I sliced and froze the leftovers, and accept 2 more corned beefs in the freezer to make this again. I served information technology with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish Soda Bread' all AR recipes. Everything was delicious, merely the meat stole the show. Thank you for submitting your method.
03/06/2014
This recipe is to die for! It is i of my married man's favorite dinners. I was skeptical, as I didn't really care for corned beef (too salty, and I like salt). Nevertheless, after I fabricated this, I am in dearest! I follow the recipe every bit written, simply I add a little more water (maybe i/2 cup) to keep the drippings from called-for. I steamed cabbage in some chicken broth to have on the side. Every year around, or just afterwards, St. Patrick'south mean solar day, nosotros stock up on the corned beefiness 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 delicious! Give this a try!
02/nineteen/2018
STOP THE PRESSES! This dish is now i of my go-to dinner meals. Cheers mauigirl! There is NOTHING to change about this recipe. I did as is and information technology was delicious. I had a smaller roast and it was almost gone. I had a gigantic smile when my kids were asking for seconds. It was fantastic for dainty sandwich lunches using the leftovers. Then to recap: • Yep, brown the brisket. It creates a dainty bark • Yep, only two tablespoons of water. Yous will be floored how much liquid gets generated • Yeah, 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 but took 3 hours to become to 170 internal temperature and it was moist and juicy • Practise Permit YOUR ROAST REST. Take the roast out of the oven and permit 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 yous
03/18/2013
v Star Love Information technology! Fabled 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 simply I yet used a whole medium onion and iv good size cloves of garlic. I couldn't look for this to come out of the oven it smelled and so proficient and when it did I must have "tasted" ane/ii pound, I couldn't cease picking at it. Looking very forrad to sandwiches with the leftovers. Cheers mauigirl for also sharing your helpful hint to bake it fatty side up and when information technology'due south done baking to only scrape the fat away. Dear, beloved, loved it!!
01/22/2014
I followed this recipe exactly. This was the best corned beef I accept ever cooked; no more boiled beef for us. When my husband says "this is really proficient" after a few bites so I know I've got a keeper. The juice tasted really good too. Next time I'll try cooking the cabbage in this juice. Everyone should try this recipe!
03/16/2013
Wow! This came out really skillful. I was a little skepticle ..but I followed the recipe and I must say this is a new way for me to melt corned beef. I had to utilize my cast iron grill pan and it worked similar a charm. Mauigirl thanks for the recipe...bully job!
10/08/2014
Past far, the best recipe I've found for corned beef. Personally, I prefer to utilise a point cut brisket over a apartment because it has more fat and gives the Browning sauce more to work with. I also make my own browning sauce (food.com has an easy recipe that works dandy) instead of using Kitchen Boutonniere. This recipe has become a family favorite at our firm. It'southward succulent.
03/17/2016
Oh my goodness this was outstanding! My partner of fourteen years, ordinarily cooks corn beef, potatoes and carrots in the slow cooker every St. Patrick'south Solar day as part of her Irish gaelic heritage. While this her tradition, it isn't usually my favorite meal. The potatoes are okay, but I usually don't like the chewy and stringy corned beef. This year she had to piece of work and I decided to meet if I could find a better way to cook the meat. I found this recipe, made it with Worcestershire sauce instead of browning sauce. I put in a quarter cup bit of crimson wine , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the lid. I had a smaller cut of meat, about 3 pounds, and a little more time before nosotros could eat dinner, so I cooked it at a lower temperature 250F, and information technology was washed in in three-1/ii hours, there was about 2 inches of liquid - more than the h2o or vino I added. After this I turned the oven downward to 170F (the lowest setting) and let it sit in the oven for another ii hours while I ran some errands. When I got home I at that place was nonetheless a couple inches of liquid, but I was worried the inside had stale out. When my knife touched the meat it roughshod apart easily because it was and so tender and moist. Then I tasted information technology and oh my . . . it was melt in your mouth delicious! Fifty-fifty my finicky five-year-sometime who doesn't like meat all that much and eats similar a little bird, cleaned her plate. My partner wants me to cook corned beefiness this style from now on.
03/17/2013
Followed EXACTLY... I have 2 kiddies that won't swallow meat.... They asked for seconds! Volition never make another way! Thanks MG
03/18/2013
Made this for St Patrick'south day dinner and everyone LOVED information technology. Only alteration I made to the recipe is I used 1/ii bottle of beer in the pan instead of water. Equally we were cleaning up my brother tasted the drippings and said "OMG that is off the hook." Lets just say I will be serving the drippings adjacent fourth dimension.
03/17/2013
Admittedly delicious! The only thing I changed was to use the onion and garlic along with a chunked upward carrot as the rack for the meat rather than use a regular metallic rack. I will never boil/simmer a corned beef over again! NILELU - Colcannon is basically Irish gaelic mashed potatoes. You 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 tiptop and you've got delicious, albeit not all that good for you, Irish potatoes. Hope that helps!
03/26/2017
Made this tonight and information technology was wonderful. I totally wrapped the brisket in aluminum foil and baked it at 275 degrees (5.75 lb) for 6 hours. I put it on a rack in a roasting pan and covered the pan with foil also. I added a picayune water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about 1.v hours). I removed the veges to a divide pan and just kept them warm so they would not overcook. Everyone raved about how tender the meat was. This is how I volition cook it from now on. I did not take browning sauce so I simply browned the brisket in hot olive oil and so brindled it before wrapping. Thank you for a great recipe.
03/22/2015
I saw other reviews land they would never eddy a brisket over again. I too am of that heed. I used the recipe as a guideline. I had 3 2.5 lb briskets so 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 tonight along with a brisket done the traditional fashion. While both were very adept I think the braised brisket beat out out the boiled 1. Information technology had a much more beefey gustatory modality. To seal the pot I used a roaster with a piece of tinfoil on top and then placed the lid on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for five hours. Also I added nearly 3/4 cup water. Will definitely practise this again.
06/05/2013
Yummy!! I will never go back to cooking corned beefiness in water. This was wonderful. I made this and used it to make Deluxe Corned Beef Hash on this site. Nosotros ate every bit of information technology.
09/thirty/2014
We both loved this and so much! I triple wrapped and placed the brisket on a rack only instead of h2o I used a bottle of beer. Served with Diane's Colcannon by DianeF. Give thanks you for such a peachy recipe mauigirl! Will definitely accept this again and again.
03/20/2017
BEST CORNED Beef recipe E'er! We have tried year after year to make the perfect Jiggs dinner, but the recipe we tried always left us sighing...maybe next time. We followed the recipe searing the three lb. brisket with Andria'southward Steak Sauce. Added extra onions and garlic on top and underneath. Used two tablespoons of h2o and sealed tightly in two layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was so tender it bankrupt in half when it was removed from the foil. The juice was astonishing which we poured over the brisket. Nosotros made the veggies in a separate pot seasoned with the package from the brisket and someadded spices. YUM! Volition never make corned beef whatsoever other fashion. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner repast. Just absolutely perfect. Volition neve boil once more ! Works out to almost 1 hr 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable flavour.... I followed the instructions as stated.... my family loved it...
05/26/2013
I volition non be ordering from the Kosher Cafeteria any longer! My house smelled wonderful all afternoon and we were non disappointed when we sat downward to eat. This was the first time I always cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this way, just fifty-fifty she never did it with corned beef. Thanks, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is mind-blowing! Succulent, moist, flavorful, and the fat became like cracklings! I will never use another recipe... This is the be all end all of corned beef. Thank you dear 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 . Hubby loved it, but even more surprising was my picky 11 year one-time did too. I used a 2.75 lb Costco Kobe mode corned beef, a two inch deep dispensable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a good seal. Because the piece of meat was under 3 lbs, I cooked it for 4 hours, and turned the pan around one time for even cooking, but didn't have off the foil. -I probably could have cooked it for a little less time, but it came out autumn-autonomously tender and wonderful. I will exclusively use this corned beef recipe moving frontwards.
03/nineteen/2013
I volition never boil my corned beef again! Made this recipe for St. Patty's day this yr, and information technology is now THE corned beefiness recipe in my St. Patrick's Day Menu! We had our friends over, and everyone loved it. I got a belatedly start getting this into the oven (I had two briskets on a one-half sheet pan), and was a little worried that it wouldn't be washed in fourth dimension. I put the oven on 300 instead of 275 because of this. I put it in at 3:30 p.m., and past 7:00, information technology was nice and tender (only 3-1/2 hours). The only bad matter I can say almost this, is that we didn't have any leftovers for reuben sandwiches!
02/02/2015
This was my offset fourth dimension making corned beef/brisket and I followed the directions to a " T". It turned out perfect!
03/eighteen/2013
Made this concluding night!! Delish!!! I normally boil my corned beef but will never do that once more!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, red pare potatoes, carrots, onions, and a couple slices of bacon cut upward in some chicken broth to go along with it. Also very good!!
03/26/2015
I would take never thought to do a corned beefiness this style. 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 rut and coated again with more browning sauce, then covered the top of the brisket with the chopped onions and chopped garlic. I then used a cookie sheet lined with foil, added a little water at the bottom of the sheet put the brisket on at that place, 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 Mode. Thank you for this delicious recipe!!
03/20/2013
I must agree this was the all-time corn beef I take ever tasted! I did have some suggest and added Dijon mustard & honey mixture to the top after it was cooked. It was a Hit this St Paddy'due south mean 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 have ever fabricated! I used 3 tablespoons of water total and used a cast iron dutch oven with hat for a unmarried pot meal. I included the packet of spices sprinkled on meridian of the meat. With near an hr left of cooking, I added baby carrots to the pot. We did not discover this dry at all, instead information technology was autumn autonomously tender then so proficient!
04/sixteen/2014
Beginning time making corn beef brisket for st. pattys mean solar day. Information technology was so yummy! I felt like I went to an Irish Pub.
03/16/2015
I've made it this way several times and over again today for Saint Patrick's day. It'due south and so proficient!! Save the spice packet from the corned beef and throw it in with the water you lot utilize to cook the potatoes, cabbage and carrots.
07/25/2016
The only fashion to make corn beef brisket, had almost given up trying. Subsequently multiple attempts in a boring cooker which always yielded moist but chewy corned beef, I finally found this recipe. Exist certain to do as other reviewers take suggested add the little scrap of water and so wrap unabridged corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your oral fissure tender. Thanks, Mauigirl. UPDATE: Do NOT PEEK or cheque during cooking use a meat thermometer if necessary. One reviewer gave this three stars afterwards proverb it was dried out " even though I watched and checked information technology regularly while cooking" It volition dry out out if you lot let the steam out!
05/07/2014
I establish this recipe on line when I accidentally picked up a corned beef brisket vs. a regular beefiness brisket. I had never cooked corned beef brisket earlier. I fabricated this exactly as specified although I did accept the advice of 1 reviewer and added my water to the pan later browning the roast to get all the good juices and spices. Then poured this over the roast (fat side up)--sprinkled generously with black 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 uncomplicated this was, and so I thought I'd requite it a try in the pressure cooker. I sauteed onions and garlic, and then seared both sides of the brisket. I poured in about 1/8 cup of cider vinegar to keep it moist and aid break information technology downwardly and then added the spice package. To make it a meal I added ane/2 small head of cabbage, 4 blood-red potatoes and one/2 pack of baby carrots. It was cooked on loftier pressure for 55 minutes, and it came out fantastic. Thanks for sharing! I promise this helps anyone looking for a shortcut method.
03/eighteen/2018
I cooked 18 of these yesterday for a Saint Paddy'southward party concluding night. Every morsel was chop-chop eaten, and everybody loved it! Here's how I did it: I seared the briskets three at a time on a grate over a wood burn down. Then I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and ruby-red onion, added 1/2 cup of h2o, and double wrapped each pan with heavy duty foil. I braised 6 pans on a pull-behind cooker, trying to keep the temperature between 275-350. After 5 hours, internal temperature was 150-160, so I took them off the heat and put the nevertheless-sealed pans in coolers until serving time. This is a "best I ever had do-again meal!"
03/xvi/2014
OMG just made this and this is the Best corned beef I've always made or eaten!! My married man loved it likewise!!. I used bacon fat, non vegetable oil. My roast was only 3.five lbs so I adjusted cooking time. 2.v hrs on 275, then 200 for i 60 minutes, so 170 for 1 hr, and so off for last 30 minutes. Total v hours. LOVED It. Thanks!!! I plan on using this recipe for all kinds of roasts!!
04/18/2020
Made this for the 3rd time - 3.6 lb flat cut. Didn't utilise fresh onion or garlic, but did use ii C water, tightly sealed with foil, for five hours, and permit it residuum 40 minutes. Perfection! Still sliceable for Rueben's! I'll never use another recipe for corned beef!
03/19/2018
This was delicious. My husband and I agree it was the best corned beefiness we ever had. I will use this recipe again!
04/10/2014
I made this for St.Patty's Day. I was a huge hit, I volition never boil corned beef again. I have to double the recipe and then at that place are enough leftovers to brand my husband happy.
04/08/2014
This was really succulent. I used brown ale instead of water, well-nigh half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't measure, I just smeared it all of the 'fatty cap' after 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, information technology was a little too salty. It was actually really proficient, this is a keeper!
03/18/2018
this is how I'll exist making my corned beef from now on! my husband was impressed. it takes double the time to melt merely and so admittedly worth information technology!!!! neglect proof, fork tender, i didn't even place knives at the dinner table!! best ever. thank y'all for the amazing and like shooting fish in a barrel recipe
04/09/2015
This recipe made the best corned beefiness sandwiches e'er! I simply fabricated 2 trivial changes: an extra tablespoon of water because we live at higher elevation and I wanted to be sure it would be OK, and I twisted the peppergrinder over the brisket a few times before adding the onions and garlic. I used my dutch oven because I figured the lid would help keep the foil down tightly. Thanks MauiGirl, this is a "must-endeavor -> keeper" recipe!
05/05/2018
This was the absolute all-time corned beef I've ever had! I normally pass when invited to a dinner where this will be served or but take a tiny scrap 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 as well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with just table salt and pepper on a sheet pan to go with information technology and fifty-fifty our picky kid wanted more! Cheers and so much for this recipe!
eleven/10/2017
Stop the press! This is one amazing recipe. I followed it exactly except I added 3 Tbsps of water instead of the recommended 2. 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 made sure there were no openings where steam could escape. The result was an amazingly tasty and moist brisket with at to the lowest degree two cups of gravy left over at the bottom of the pan. The brisket itself has a significant corporeality of water inside of information technology and as long every bit you cover information technology during cooking, the liquid will not evaporate and will turn into gravy (about two cups worth). I volition make this again however, adjacent fourth dimension, I may determine to soak the brisket in water for a day or so in guild to reduce the salt content. Y'all cannot get wrong with this recipe. Don't heed to the people who wrote near a dried out / hard brisket. They patently didn't cover 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 eddy method. I have tried using some other baked method, merely decided to effort this one. It but the best corned beef. There is no other way to go the infusion of the garlic and onion in the beefiness than this slow and low method. I fabricated information technology exactly the same as the recipe, including using a roasting pan for a five lb corned beef and I convection roasted information technology for 6 hours exactly. It was perfect. The browning method is really key. Use the browning sauce, whatever information technology does, its amazing. Throw away the parcel and never employ information technology once more! This is a keeper and my corned beef eating husband and teenage boys agreed!
03/17/2014
The just reason I'thousand rating this 4 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 nevertheless a bit tough. Cooked another hour to hour and a one-half and was perfect. Like many others I used beer instead of water and highly recommend that equally well as fully rinsing and drying the corned beef before browning. No need to use browning sauce if the roast is browned properly. Served with Diane's Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a v star meal! This time I had a mostly uniform piece of corned beef, double wrapped it in al foil and the half dozen hour cook time with a rest of 45 minutes (waiting for people to go far) resulted in the best corned beef I have ever prepared. This will definitely be our go to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, but cutting back on the roasting time because it was a smaller piece of meat. I went out and bought a roasting pan simply for this recipe, and wow was it worth information technology. Yummie!
03/23/2015
Way as well salty! When yous boil information technology, the salt used in the "corning" process leaches out into the h2o. Baking information technology only intensifies the 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 second time, I didn't realize that I purchased a "point" brisket. Can I utilize information technology the same way?
03/18/2013
I could not believe it, I will never, never boil it over again! Thank you so much mauigirl!!
03/15/2016
Over the top...great! Merely finished dinner! I read nearly of the reviews and was concerned most the amount of h2o but far also many other people made the recipe exactly with the ingredients listed so I did too.I used Gravy Masters browning sauce and seared the meat nearly 6 minutes each side, and placed on a RACK within a dutch oven. I covered the pot with two pieces of foil and put the lid on for a tight seal. My corn beef was only three.25lbs so I baked it at 275 for 4 i/2hrs and rested for 30 minutes exterior of the oven earlier removing the foil. I had about 6oz. of juices in the bottom of the pan. My onions and garlic were still on elevation 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 so I added well-nigh 1/2 cup water to it to take abroad some of the common salt taste and it was excellent. The all-time corn beef I have always made an by far the simplest recipe I have used.. This will be my become to for corn beef. I'm wondering for those who had tough dry meat or burnt, if they didn't utilize the rack or didn't have a tight seal. We loved it, thanks for sharing!
04/29/2017
Admittedly fantastic recipe! I have tried and tried to brand corned beef that didn't come up out tasting like a table salt-lick, or tough as shoe leather. Easy and cracking. I wouldn't change a affair!
02/24/2018
I paid $21.xviii 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 fifty-fifty one/2 the size of the slice I put in the oven. Manner overcooked and actually non very tasty. Hubby says it was better common cold the next day but either way, I won't exist repeating this one e'er.
03/27/2016
I'm not the most skilled of cooks, but wanted to brand this for St. Patrick's Mean solar day. I followed the recipe to the letter. My corned beef was 3 pounds, then I adjusted the time appropriately. This was AMAZING! After removing from the oven and not opening the foil for at least 30 minutes, it turned out so moist and flavorful. I took the onions from the peak 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 heat earlier serving. My guests actually idea I could cook! Cheers for posting!
03/17/2015
Yummers! I prepared this exactly every bit the submitter instructed, and it turned out beautifully. Information technology was a big temptation to peek inside the foil as it baked all afternoon, merely I resisted! I was rewarded with a juicy, tender roast, with some cracking drippings to add to my roasted potatoes and carrots. I likewise 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 beefiness!. Moist tender intense corned beef flavor. I patted the corned beefiness with newspaper towels once out of its bundle, brushed with kitchen boutonniere, braised it snd added a sliced onion and some garlic plus two tablespoons of h2o per the recipe....Then I tripled wrapped with Hard disk foil assail a rack on a cookie sheet and cooked the 4.64 pound brisket for 5 and one/2 hours at 275.. The event was spectacular!! ultra tender and very favorable... In other words I followed the recipe with A+ results. If 1 is careful opening the foil there is a adept 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 only no comparison - boiled meat is awful! If people think they're adding moisture by cooking in liquid, they need to effort this recipe - information technology's the about moist & juicy method ever. My fourth dimension-honored method isn't exactly like yours, because I haven't used Kitchen Bouquet for years, but the technique is what yields the stunning results, so people? Tedious roast your CB roasts and you'll never go wrong. Be conscientious to become a flat cut or the whole brisket, and don't fall for the cheapest cost - you could become the toughest saltiest meat always. Cull carefully. I e'er thin-slice my CB roasts so we can rustle up a reuben right quick, or but catch a coupla slices for a low-carb snack. Y'all'll never go wrong with this slow-roasted no-liquid method!
03/17/2014
Excellent method for cooking corned beef. I made this yesterday and was non sure virtually brushing the beefiness with the browning sauce and using all that garlic, but I wanted to try the recipe as written. I'm so glad I didn't alter anything. This was the best corned beefiness I have always fabricated -- and I've made plenty in my 50+ years! My husband and son loved the gustatory modality and texture. It was really moist and held together. I'll never use the boiled recipes again. Cheers for the cracking recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this again for the second fourth dimension. I will never make the typical crock pot/ boiled corned beef once again! This is amazing straight out of the oven and leftovers make one heck of a sandwich. Give thanks you!
03/22/2016
You're are right Maurigirl, I volition never, always eddy corned beef once again. Cheers and then much for sharing this recipe.
05/09/2015
Best I'very ever fabricated.
04/05/2015
Another stellar review for this piece of cake and succulent method of making corned beef! I decided concluding minute I had a peckish 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 Assuming I keep on paw 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 residue. I added big diced potatoes and baby carrots to the liquid (yes, at that place will be quite a fleck 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 beefiness rewrapped and put dorsum in the oven to rewarm for a few minutes as the potatoes finished. It was heaven and I look forwards to a Rueben for tiffin tomorrow! Thanks, Julie! This will exist my go-to method in the future, so much easier and more than flavorful than keeping an eye on a boiling pot!
05/09/2017
I fabricated this exactly as instructed. It was the all-time corned beef I have always served! I have e'er made traditional corned beef and cabbage but this has changed my listen. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I but added water to the pan Covered and cooked the vegetables for a half 60 minutes after bringing to a boil .
03/17/2017
This recipe is off the charts. Fabricated it for showtime time today after years of boiling. Browned beefiness well with nothing on it. Put a couple onion slices and a trivial chopped garlic on top. Wrapped information technology 4 times with heavy foil. Put in pot with foil balls so it wouldn't sit in the water(ane/2-1 cup). Baked at 275 for i 1/two-2 hours per pound and ate the best corned beefiness always. Tender and moist as can be with great season. Thanks, mauigirl!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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