*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I used the slow cooker for another corned beef recipe so I put this one in a 225 degree oven all day using a roasting pan that was sealed tightly with foil. I didn't add cabbage. I've been avoiding flavored liquid like beer for corned beef because I never liked the end result. I didn't know what to expect using beef stock and assumed the other recipe would be preferable. Nope; this was much much better. This will be the only corned beef recipe I'm using from now on. It was delicious. I cut the final step to 1/2 hour because I got nervous that it would dry out; you can judge for yourself.
My husband requested this for St. Patty's Day. I've never even eaten Corned Beef before nonetheless prepared it. This recipe was easy to follow and unlike the "boiled dinner" I refused to eat as a child this actually looked appetizing! Even my two picky daughters loved it. The only changes I made to the recipe were that I didn't have beef stock so I substituted 4 beef bullion cubes and a Guinness beer with enough water to get within the recommended 2" of the top. Also I minced 12 cloves of garlic in with the olive oil before I brushed it on the meat and potatoes (prior to roasting.) We will definitely be making this again!
Great concept. Of course you do have to adjust the baking times based on the size of your roast. This turned out awesome! I added carrots and did large 'rustic' cuts on the vegetables to prevent overcooking. I did drizzle honey a couple times over the beef during the oven time. Puts a nice glaze on the meat. My wife was never a big corned beef fan. Now she is and I don't have any leftovers for hash! Will be making again soon!
In a large pot brown the beef brisket first on all sides to retain the flavor of the meat add chopped onions and water to cover brisket. Boil on low for 3 hours with the condiment package that comes with it then remove meat and set aside to cool to slice. While meat is cooling add a can of corn beef for additional flavor and a can of beef broth. Add the cabbage and cook for 45 minutes and then add the potatoes cut bigger than bite size so that they don't break apart in pot. We put the sliced beef brisket back in the pot the last 30 minutes. When the potatoes are cooked you are ready to enjoy a very tasty dish.
I choose this recipe to make this year and I really liked the taste the beef stock added to the cabbage and potatoes. I also added the spice package included with the corned beef. My only complaint was that the corned beef remained tough after roasting in the oven so I returned everything back to the crock pot until meat became tender because I was afraid the meat would become too dry.
I have been making corned beef for decades. I followed this recipe to the letter and ended up with a tough dry(yes dry. which I could not believe given the cooking method) piece of meat... I cannot think of anything I missed but it did not turn out well for me.
We love corned beef, but, unfortunately this did not work for us. The vegetables were so salty that we couldn’t eat them. The corned beef was also dry. I will stick to the recipe we normally use slow cooking in the oven from start to finish.
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