Can Corned Beef Be Cooked in a Cooking Bag
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03/18/2006
Using several of the suggestions, I went with the oven bag and turned the heat down to 250 degrees. I placed everything in a turkey sized bag in my roaster (with a little extra water and chopped celery), and after 3 hours, I removed the orange slices. I then added the cabbage, apples, margarine, caramelized onions and several cubed potatoes to the pan and cooked for another 3 hours. There was plenty of liquid in the bag, and everything tasted GREAT. Excellent recipe!
04/01/2006
OG 04/01/06 review: This recipe was really great and easy! When we got up to our new cabin the stove wasn't working correctly so I cut the water down to about 1/4 cup or less, and did it in a crock pot for 8 hours on Low. Turned out magnificently! The orange wasn't discernable as a separate taste really (I'm not in the Fruit and Meat camp normally), but imparted a more complex flavor that is indescribable. I only wish I had tried cooking the cabbage with the apple, but I barely remembered to cook the cabbage, the room smelled so great! I served it with mustard. 2007 addendum: Did this again in 2007, rinsed smaller brisket (3.25 lbs.), used included spice pack plus a little more pickling spice, one orange, one onion, celery salt (just two shakes) and 1/4 cup water in the 4 quart crock pot since it is about the same as cooking in a sealed oven...maybe a little moister so you have to cut the water down due to the practically sealed environment. Again I used about 8 hours as the rule, but took it out in 7. Turned out swell again this year! But I must say, please, please get the more expensive cuts without all of the salt, etc.. Otherwise it tends to run a little salty. This year I added a granny smith to the cabbage. It was heavenly! The prep for this is so simple because there's no dicing, just slice ingredients throw it all in the crockpot (shears minutes off wrapping in foil) and plug it in, but don't forget to turn it on!
03/28/2004
A great simple recipe for a very tasty Corned Beef and Cabbage. The only thing I did differently was to use a Reynolds Oven bag instead of aluminum foil, and the beef turned out very succulent and tender.
03/20/2006
I never would have tryed this recipe if it where not for all the rave reviews. One word...YUMMMMMMM! Very tender,moist and easy. I doubled the liquid and used beef broth rather than water. Didn't have enough pickling spice in the house, so I came up with my own concoction of Mustard Seed,Caraway Seed, Whole Coriander and Allspice Seeds, Hot pepper flakes, tumeric, a crumbled bayleaf and Afew Black Peppercorns. My entire family voted this tops and I will never boil Corned Beef again.
03/18/2005
This was excellent! My 'St. Patrick's Day' guests were IMPRESSED indeed. The meat was tender and flavorful, just PERFECT! I followed the recipe exactly except that I cooked two 2.5-pound briskets in Reynolds Oven bags at 250 degrees for 5 hours. The house smelled heavenly and there was no mess to clean up. I loved the flavor of the cabbage and apples prepared separately (be careful not to overcook them). This was an easy, ELEGANT YET EARTHY dinner that I served with tiny Yukon gold potatoes, Irish soda bread and Ruffino Chianti. We finished up with individual frozen green grasshopper tarts. Thanks 'originalsyn' for this great corned beef recipe!
03/12/2007
I am not sure how the previous user could only score this one star. I made this recipe on 03/11 for my husband and we had 2 guests for dinner. I made the recipe as is listed. It said serves 8 with 5 1/2 lbs of brisket. THERE WAS NOTHING LEFT!! I even served baby red boiled taters with it. We just could not stop dipping that fork into the meat platter. It was moist and cut like butter. My guest commented cabbage had a great flavor not "saurkrouty". This is a keeper that I will make again soon and not just for St. Paddy's day.
03/12/2006
Fantastic! Such a difference from regular boiled corned beef. And we absolutely loved the cabbage and apples- I carmelized some onions and added a few teaspoons of apple cider vinegar, then added the cabbage, apples and water. Divine!
04/22/2006
This is a great recipe and easier than boiling. I use a rack and apple juice instead of water.
01/15/2007
This is excellent flavor and easy to make. Substitute Granny Smith because that's what I had on hand. Also made a sauce of low fat sour cream and horseradish with a spoon of Dijon.
04/05/2005
Excellent. The best corned beef I ever cooked. Very tender and tasty. So much easier than my past recipes of boiling on the stove. I found the cabbage very plain. I would use the juices next time to cook the cabbage in. One year later now......... I used the juice to cook the cabbage in still not enough taste for us. Next year I will try opening the foil and adding the potatoes and cabbage in the meat for the last hour. The corned beef was excellent again.
03/18/2007
"You are adding oranges to the corned beef?????" was my husband's question and his next comment "I like it boiled - I am not sure I will like it with oranges!"...5 hours later, I could not stop him from eating it and telling me "this is the nest corned beef you have ever made!" THANK YOU for recipe and the added reviews that gave me the idea to: use an oven bag instead of the aluminun foil (it is hard to keep the foil well sealed- may be this is the reason for one of the comments that the recipe had ended too dry - no way with the oven bag!) I follow the recipe as indicated otherwise, and the meat was so flavorful, not salty and it melted in your mouth! Thanks to the person who suggested serving with a sauce made of sour cream, horseradish and dijon mustartd - great combination. I served with boiled red potatoes which I peeled only a strip to prevent them from bursting during the cooking, and I used a 1/4 cup of this water to boil the cabbage and the apples - which end up adding such as food flavor to the whole siddings. I can understand now why this recipe got such "wow!" reviews - here is to the lady who so generously shared this recipe, and a big "WOW!" to your recipe! Update: I have been making this recipe for some time, and for those who are worried about the time to cook a different size of beef - the formula is 50 minutes per lb. and it is great.
03/15/2007
I tried this recipe tonight. It is excellent!! I used a roasting bag. I pressed the orange slices and diced onion on top of my corned beef. I also added chicken stock instead of water. I added a little brown sugar into the cabbage and apple. The corned beef drippings in the roasting bag turned out soooo tasty that I added about a ½ cup to the cabbage and apples. I also made a sauce with sour cream, Dijon mustard, horseradish and a little bit of mayo to pour over the corned beef. My family also added the sauce to their red potato wedges that I baked as a side. Thank you for this recipe. It's our family favorite now.
01/04/2011
Since trying this recipe 3 years ago, we no longer just have this on St. Pat 's Day! It has become a staple to our dinner choices. I make it in my clay cooker, and it never shrinks. I do add about 1/4c. of cream to the cabbage at the end and a pinch of nutmeg. Other than that this recipe is just perfect!
03/18/2007
Another 5 start review~! I use recipes from this site all the time but this is close to the first time I've ever felt compelled to review. In short, cabbage hating hubby loved verything including the cabbage. Visiting Italian guest said "Hurray for the Irish!" I did the following: Used my largest lasagne pan, added apple juice instead of water per suggestions. Covered corned beef etc, tightly with several layers of foil. After 3 hours I removed the oranges and piled in the quartered cabbage, apple wedges, whole onions, carrot chunks and new potatoes. Sealed up again with foil and left it go for about 2 hours and everything was done to perfection! I also will never boil again. Thanks so much to the submitter for this fabulous recipe! Loved it!
03/19/2006
Well done. I just was not in the mood to boil this St. Patricks, so I gave this one a try. I tucked everything in very tightly within the foil, and then packed it into a oven bag. Deep rich flavor, my family loved it. The apples added to the cabbage really help set off the salty flavor of the corned beef, and in its own way adds a uniquely Irish-American quality to the meal. A great new tradition for my Irish (plus plenty of others)-American home.
02/15/2008
This is my 10 year old son's FAVORITE meal. The corned beef is very moist and flavorful - just remember to adjust the cooking time if your corned beef isnt the size of the one in the recipe- 50 mins per pound seems to work well.
02/25/2007
I never thought I liked corned beef outside of a reuben sandwhich until I tried this recipe. I served it up with cabbage and apples and garlic potatoes and it was delicous. The aroma that filled my house would make any guests mouth water. I won't bother looking for another corned beef recipe, you can't get much better than this one.
03/07/2007
I've used this recipe for the past 2 years to feed about 85 people at our church supper and it really brings RAVE reviews! People who usually don't like corned beef like this ---- and those that do like corned beef say it's the best they've ever eaten. I think that tightly sealing it in the oven enhances the flavor. (Boiling on top of the stove method tends to "wash" out the flavor!)
03/31/2008
First time making corned beef and cabbage and what a hit it was. Until this recipe, I was not a fan of corned beef. My husband thinks this was "incredible" and wants more St Patty's days during the year. I made a slight change, opening up the foil and adding carrots and potatoes(removed oranges) then resealed it for the last hour+.
05/23/2005
Other than not using the celery, I made this per the recipe. The corned beef was exceptionaly tender but it didn't taste as good as I expected. It didn't taste like corned beef is suppose to taste... It was good but not what I expected.
03/16/2008
I TOO HAVE been making corned beef the EXACT SAME WAY for years and I can even tell you WHERE the Recipe came from ..."THE BROOKLYN COOKBOOK" by Lynn Stallworth. It is a compilation of Jewish American recipes.. I was looking for a new recipe and saw the pic of the corned beef w/ oranges and just about fell out of my chair.....same layout of meat / vegies...foil and even the same pan!!!!!!
03/28/2007
Oh WOW! This was INCREDIBLE! I followed the directions exactly and didn't even bother to make the cabbage since I knew my family wouldn't like it and this was the Best Corned Beef I've ever had/made! My Hubby said I had to make it this way from now on. And the smells in my house while this was cooking was wonderful! Like others I was alittle scared about the orange but it didn't taste like that at all, it blends in well w/ the pickling spice, my only complaint was that I didn't need to cook it for 4 hours but I knew that my oven tends to cook at a higher temp anyways so at 3 hours I doubled checked the beef to see how it was cooking and it was already done. ***UPDATE*** I make this every few months now and everone loves this. I even have a few Irish poeple who request this dish when they come over for dinner. DEFINATLY give this recipe a try. I have not had one person who didn't like it.
03/27/2007
My past experiences with Corned Beef has always conjured up images of bland, over-boiled, chewy shoe leather. This recipe is nothing like that. If you like the boiling method, stay with it. The beef in the baking method will taste nothing like the typical boiling method. Boiling/Simmering "washes" out the flavor/salt in the corned beef, whereas the baking method intensifies the "corned" flavor. I will never go back to boiling ever again. I followed another review's lead and used apple cider rather than water; I also added some whole black peppercorns and a couple of whole cloves. My corned beef was only a mere 3#, so I baked it for just under 3 hours. I had no problems with the meat drying out - make sure your oven is calibrated, or use an oven thermometer. Next time I might follow another reviewer's lead and use a roasting bag rather than foil.
01/16/2008
i like the recipe a lot but it was a little dry. i will use the oven bag next time,i also like a little sauce with my food so i used the broth that was left over reduced it added cream and mustard and nutmeg it was good. 2 cups broth, 3/4 cup cream, 2 tablespoons dill mustard or dijon and a pinch of nutmeg.
03/23/2006
My family and I thought this was the best corned beef we ever have. It was so tender and just excellent.
03/18/2006
Wow, this was the best. My husband and I have been looking for a great corned beef and cabbage recipe for 13 years. Neither one of our families made this tradiditional St. Patricks's Day meal, so we have tried many different recipes. This one is the best! We'll definitely share this one with our friends.
02/05/2006
The corned beef was point cut and about 4 lbs and it had to cook about 6 hrs (I set my oven at 250.) It was juicy and tender. Use some of the juices for the cabbage, and don't forget the apple, as it also helps to give the cabbage a nice flavor.
04/05/2010
Wow. I covered my brisket with the pickling spice then let it sit in the refrigerator for 24 hours. Wow! Will not ever boil another corned beef. I can only give this 4 stars, since the timing was way off on the stove-top items. Ended up with mushy apple, and not done cabbage (I took it off the heat after looking at the apple.) The meat was amazing.
09/23/2009
I have tried sooooo many corned beef recipes because I love corned beef, but this by far is the BEST!!! Always a winner.
03/29/2011
This turned out excellent! I am not sure what the oranges actually do but it makes it just like restaurant corned beef - thanks for sharing!
03/20/2005
This recipe is a gift to corned beef lovers. First, it solves the mystery of what's in those little spice packets (that mine didn't have included), then it added the perfect complement of oranges, onions and celery steamed in with the spices to create a wonderful, flavorful meal. Thanks to ASTAARA's review, I chose to drop the temp down to 250 degrees as I, too, was using two 2.5 lb. flat-cut briskets. Covered tightly in foil, it cooked for 5 hours. I used my crockpot to boil baby red potatoes, carrots, parnips and boiling onions and added a little of the spices to the water. The cabbage with apples was wonderful too! I don't make this meal often, but today's results have set the standard as high as it gets. Thanks!
10/11/2009
My mother in law said this was the best meal I had ever cooked her and that she had never had corn beef this delicious. She was ill with cancer and died soon after. I will never forget making her a ultimate meal finally.
03/18/2004
Excellent. The only thing I would change is the cooking temperature. I lowered mine to 250 and cooked it about 5 to 6 hours. Also, it was a 3 12 lb brisket.
08/30/2010
Love this recipe!!!
02/21/2009
This was great!!!! probably needs more than 4hrs. to cook. I used a small head of cabbage and added an extra apple, can't wait to do another one.
03/21/2005
I made this for St. Patricks Day and it was EXCELLENT! It took five hours . My family was worried because I wasn't making it the same usual way (boiling) and they loved it. They only want this recipe used now.
02/19/2007
I love this recipe! Never tried baked corned beef before. Made it last year for a St. Patty's Day Dinner and everyone was wowed! Much better than boiling it! I really liked the cabbage too. Adding the apple to the cabbage gave it a very rich flavor. This will definitely be a tradition at our house. Thanks for sharing it.
01/16/2007
Turned out moist and tender. Very easy. Awesome!
03/24/2006
I made this recipe with a few changes - I didnt have a roasting bag so I used foil. I didn't really have the time to do it all start to finish on a weekday so I prepped at night and cooked it the next day (no problems there except maybe the pickling spice had a little more time to "do its work"). I used the apples I had on hand and I baked my 3.5# beef at 250F for 5.5hrs instead. It came out a little dry I think but I've never had corned beef before so who knows. My husband loved it and asked me to make it again instead of boiling the beef. The fruity taste worked well. I wasn't big fan of the taste of the beef but I don't think that had anything to do with this recipe so I'm rating high.
03/22/2006
Used a point cut corned beef, and this was a huge hit. Cooked it in the Le Creuset and was sorry I didn't tin-foil the top to retain moisture. The cabbage cooked with apples was excellent too. Found I needed to actually cut little bits of the orange and layer it on the fork with the meat to get the "effect", but what a fabulous effect it was. Easy, delicious and got raves from the other diners - thanks so much!
03/22/2008
Simple and very good. I threw all the ingredients into the crock pot and let it cook. I cooked the cabbage separately on the stove top. The apples were a nice touch.
05/31/2011
Best EVER!
03/17/2007
I am jumping on board with everyone else - EXCELLENT! Followed ingrediants as listed. I used a crockpot AND a foil bag in it - best cornbeef we've ever had!!!!! Orange added a nice taste but my husband couldn't place the taste when I asked him what the secret ingrediant was. I'm normally thankful that I only have to eat this once a year, but I'm 0making another next week while CB still on sale!!!! Only thing I might change is a bigger piece of meat so that this time wehave leftovers!!!!
03/18/2011
I made both this one and a slow cooker version the same day and this one came out better!!
03/26/2005
Had a St. Patty's party.. Even my friends that don't eat corned beef and cabbage love this recipe. It was so nice to not boil the beef!
11/29/2010
Ihave used this recipe four times now, it still remains an incredible meal. I highly recommend this to anyone.
03/20/2006
I will never fix corned beef and cabbage any other way. This was absolutely wonderful. My husband couldn't stop raving about it.
03/23/2011
Wonderful recipe. I used this recipe for the corned beef served at the senior living facility where I work. I used 2 ten to thirteen pound briskets and cooked for about 8 hours. I drained the wonderful liquid off and chilled and reserved till the next day. Covered the corned beef and placed in the cooler, to be sliced the next day. Because I was cooking for 40 people I did everything in the oven. Using the reserved juices I did carrots, potatoes and cabbage in separate pans. The corned beef was tender as can be. The veggies were fantastic. The residents would like it on the menu again. That alone is a big compliment. Thanks for sharing.
03/23/2007
This was very easy and turned out great.
12/01/2011
So good!
03/19/2008
Finally! A corned beef recipe that doesn't cause the beef to shred when you slice it. Even my picky kids loved it! Can't wait to make sandwiches with the leftovers.
01/15/2006
Yummy! I was questioning the fruit in the recipe, but not anymore it was great!
08/26/2010
This is my go-to recipe for corned beef and cabbage.. even my daughter that hates it will eat this one.
03/09/2007
Let me add my rave review, just in case 37 positive ones were not enough. If you are thinking of trying this out, don't hesitate...run to the store and get what you need! We all loved it, such an improvement over rubbery boiled corned beef! I used the slow cooker method and cooked it for 8 hours on low, but it was probably done in about 6.5 hours. My brisket was only about 3 pounds to start, so I didn't use as much pickling spice. Otherwise I didn't change a thing...spectacular!
03/01/2005
Very Good! I cook and demonstrate for a living, so I am always cooking different things for my two guy roommates, then they tell me what they think. They said this was better than they have ever had, and loved the slight essence of orange that this recipe has. I will make it again!
03/17/2009
Wow! I agree with everyone else - best tasting, most moist corned beef! I did what HeyChelle suggested and threw it all in the slow cooker since it was too nice outside! Did cabbage & apples on stove top - yum! Thank you!!
03/18/2008
I made this for St Patty's day dinner, very yummy. The oranges give it a kind of fruity undertone. I used a cooking bag and lowered the temp to 275 for about 4 hours. I sliced the leftovers for Reubens the next day, great!
09/17/2011
Followed this recipe exactly, using reynolds cooking bag instead using aluminum foil. This turned out to be by far and away the finest corned beef I have ever had. The meat was not only flavorful, but it literally melted in your mouth.
03/13/2010
This is my favorite corned beef recipe. My picky husband loves it too.
03/21/2010
I'm not an expert on corned beef, but I'll definitely make this again! Yum Indeed!
03/07/2007
I haven't made this recipe YET, but I plan on making and serving it for St. Patrick's Day supper. I've been a member of Allrecipes for almost 5 years and this is the first time I've seen a recipe with so many 5-star ratings. Last night I used my "old" recipe and boiled a corned beef. It had a delicious flavor but was dry and chewy. I'm throwing out that old recipe and replacing it with this one.
10/29/2011
Great way to make corned beef. I didn't like the cloves that were in the pickling spice though.
01/13/2006
I will never cook this another way!! The meat was fantastic. At first I was leary of the apples in the cabbage but I couldn't get enough. Easy prep and cleanup.
01/07/2006
This recipe is a keeper! I was looking for something a little different than just boiling the corned beef. This was definately the best corned beef I have ever made. Very tender and exceptionally tastey. I added chicken stock to the cabbage instead of the water for a little more flavor. My family loved it.
05/13/2007
My family loved this. I also took some advice and used the cooking bag, 250 for 3 hours with orange slices and celery, xtra water. After 3 hours removed the orange slices and added the rest including the caramelized onions and potatoes, for another three hours, excellent.
03/18/2012
I will never, ever boil my corned beef again. EVER! It smelled delicious while baking all day. I made a 4 lb. piece at 250 degrees. I added apple juice instead of water in both the beef dish and the cabbage. The apples were a nice touch. I started out with bacon fat instead of margarine. Personal preference. Gives it a nice smokey, meaty taste. I made boiled potatoes on the side. I threw a little bit of apple juice in that water also. Enjoy! You will not be disappointed.
05/11/2007
This was an awesome recipe. The flavor was great, nice and tender.
05/02/2010
Incredible I love this recipe! I'll never do it any other way again!
03/12/2007
Orange in the corned beef, Brilliant! Apple in the cabbage, Brilliant! This is the best CB&C I've ever had.
04/04/2009
My husband was disappointed with the flavor because of the orange. He wants his corned beef to taste like traditional corned beef and this recipe does not. Unfortunately, my not-quite-sure-I-like-corned-beef guests didn't brag on the flavor either. Therefore everyone at the table was a little disappointed at the end of the meal. I won't fix corned beef this way again. I did give it 4 stars because I had everyone rate it at the meal and then threw out the teenagers' ratings!
03/17/2007
I am joining the others too and rating this recipe "Excellent". I will not ever cook corned beef any other way. I followed the recipe exactly and it is delicious. Thank you
04/04/2012
I did not care for this, Very Tough. too tough to eat.
04/07/2007
I made it for St.Patricks Day this year...and I will NEVER boil corned beef again. Everyone loved the flavor of the meat...I can't say we could really taste any orange flavor but maybe it helped to keep it moist. The apple and cabbage combo is great - but not everyone agreed about that one. I'll be making this every year.
03/16/2009
WOW!!! This recipe is sooo good. The only way I will cook corn beef now. This was so moist and full of flavor you couls cut it with a fork. My son said do not cook corn beef boiled anymore, this is the only way he will eat it and he loves the leftovers(if there are any) in sandwiches. The only change I made was the cabbage, did not use the apples, just boiled it and added butter, so good. Thanks for a great recipe.
03/27/2012
Excellent recipe. I will never boil corned beef again. Wrapping in foil and cooking it in the oven preserves all the good flavor.
03/17/2012
Best tasting corned beef recipe I've ever made. So easy and yummy - I'll use it every time instead of boiling.
03/18/2012
This turned out incredibly well. I substituted margarine with butter, and the cabbage turned out just fine. I probably could have cooked the cabbage a little less than the 30 minutes the recipe calls for.
04/12/2010
I am so disappointed. I followed this recipe exactly and was very excited about it after reading the reviews. My piece of corned beef was 2.79 lbs. I started cooking with plenty of time, even though I figured it wouldn't take the 4 hours recommended for the 5+ lb. piece the recipe calls for. I checked after 2 hours and it was not nearly done, cooked it an hour longer and checked again. After cooking for almost 4 hours, I took it out, sure that it must be done and tender. Everything else was ready, but the meat was tough. I ended up having to put it in my pressure cooker and cook it for more than 30 minutes longer before it was tender. The flavor was good. I liked the subtle hint of orange. I won't use this recipe again though... back to boiling my corned beef.
03/17/2008
This recipe is awesome. The meat was so tender and delicious! The orange gave it a very subtle twist. I put chopped potatoes in the last hour and they were great. The cabbage with the apple was good too!
11/29/2007
This is the only recipe I use for corned beef and cabbage now, it's really good. I also really like the cabbage cooked this way, it's a nice change from being boiled.
03/20/2007
I'd said I wasn't making corned beef and cabbage anymore because it always came out blah, but read all these reviews and gave it a try. Used a flat cut corned beef, so it was very lean and used apple juice for the water. Also, cooked at 250. Very moist and so much more flavorful than the boiled stuff!! My 21 month old couldn't get enough of the meat! Now we'll be having a good old Irish meal on every St. Pat's!
03/23/2008
So much better than the boiled corned beef and cabbage. I added more water to the cabbage to help it not stick to the bottom of the pan (last year this was a problem). I also had no problem with foil, but I do see how an oven bag would make things easier.
03/20/2012
This was my first attempt at corned beef and I couldn't be more pleased with the results. I don't like to boil meats do when i saw this i had to give it a try. This is the only way i will serve corned beef. The cabbage was great too, the sweet really set off the saltiness of the meat. Served with boiled red potatoes...fantastic.
03/17/2005
This recipe is so yummy! Very easy to make. I prepared the dish the night before so that I could come home at lunch to throw it in the oven. The meat was incredibly tender. We had no leftovers! I will make this again.
03/11/2007
This took forever to cook and it was dry. The cabbage and apples were good..i wont be using this method again. sorry
03/18/2007
The other reviewers nailed this one square on - it is far and away the best corned beef I have ever cooked. I used the cooking bag method rather than foil and it kept the meat moist as could be. The only change I made was that I poured half a cup of beer into the roasting bag before sealing it instead of half a cup of water. Guests agreed with my husband and me that it was the best they'd ever had. I will never cook it any other way again !
03/17/2005
I am eating this corn beef right now. It is delicious! Added a little bit of Guinness to the mix and some carrots. Best cornbeef ever.
08/06/2010
This has become a family favorite of ours, very easy an so tender, thanks for sharing.
03/12/2008
Easy tastefull My family loves it and you don't have to wait for St Patrick's dxay.
03/18/2007
I was about to banish corned beef and cabbage from my vocabulary after being disappointed time and again with traditional recipes. This recipe will replace any recipes I currently have. It was excellent! I used the large oven bag and baked at 275 degrees for about 5 hours. I added baby carrots in with the cabbage and cooked red potatoes on the side. I also mixed up the sauce recommended by one of the revewers (sour cream, dijon mustard, horseradish, and mayo). The meal was a hit with my entire family. Thanks for a great recipe!
07/19/2009
This is the best corned beef recipe I've ever had. After finding this recipe my wife, daughter and I all cannot wait for St. Patrick's day to arrive.
03/19/2007
Wonderful! Cooked it in a roasting bag: 4 hours at 275 for a 5.4lbs brisket. Otherwise, I made it exactly by the recipe. Everyone loved it (although the kids were crazy about the cabbage). My husband and I thought the cabbage had a nice subtle flavor that complemented the corned beef perfectly. I'll be making this again . . .maybe even before next St. Patrick's Day!
03/17/2012
Best tasting corned beef recipe I've ever made. So easy and yummy - I'll use it every time instead of boiling.
03/20/2012
This was an exceptional dish. I took it to a gathering of friends and they all said it was the best corned Beef they had ever had. My husband said that I must make it aggain. Thank you to whoever came up with it.
03/24/2009
This looked wonderful. I made this for St. Patrick's day. Everyone else enjoyed it, I didn't. I gave it two stars because I just didn't like the orange peels, very strong flavor. Although the cooking method was a great Ideal. I used a turkey roasting pan with lid. I added two cups of beef stock, celery, apple and baked for three hours. Then added potatoes next to the meat then covered with a whole head of cut up cabbage. I will make this again, just without the orange.
03/18/2008
Just for your information, we met a man who was born and raised in Ireland, and he said that he never heard of corned beef and cabbage until he came to the US. Very intersting. This recipe was excellent, very different than how I have ever prepared it in the past. I give it five stars because the flavor was wonderful. The only problem I had, was that my corned beef was considerable smaller than called for in the recipe, so it was just a bit dry.
03/10/2007
Awesome! Will never boil corned beef again. Took previous suggestions: made sauce with sr. cream, horseradish, and dijon; and cooked for 6 hrs. on 250,etc. Everyone loved!
03/16/2008
This was delicious. I did my 2 1/2 pound roast in an oven bag for 2 1/2 hours, and used apple juice instead of water and it turned out great. It did have a salty kick to it, but it wasn't over powering. We liked having the sauce from the brisket to serve with the cabbage also. I was worried about running out of water with the cabbage and apple, but didn't need to be, but we weren't huge fans of the mushy apple. I think it toned down the cabbage during cooking but should be left in the pot rather than served.
03/24/2009
I have always boiled corned beef, but never again! This turned out to be the best I've ever had; and my family couldn't stop eating it. I used the aluminum foil method, but will probably try the cooking bag next time because it just sounds easier. My husband doesn't like fruit of any kind in his main meals, so I left out the orange. I followed the recipe for the apples and cabbage, but replaced the apples with cubed red potatoes, cooking the potatoes first for about 10 minutes. Then I added the cabbage wedges and cooked it about another 15-20 minutes until it was all tender. DEELISH!!!
Source: https://www.allrecipes.com/recipe/57905/corned-beef-and-cabbage-ii/
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