Beef Brisket Flat Recipe Genius Kitchen
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02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your bill of fare exactly and oh what a care for! Like Baking Nana, I bought my apartment cut brisket at Costco, followed your directions to a "T" with one tiny addition of more sliced garlic and onion but because onions and garlic are in their own nutrient grouping at Cathy Myers' firm! Flavorful, fork tender - the very best nosotros've ever had! I will NEVER render to yukky boiled meat again! I found myself cut off chunks of the leftovers for a poly peptide snack! Couldn't help myself! Randy got his Reuban sammie fix that'southward for sure! Cheers again for sharing, Julie!
03/xvi/2013
Very delish recipe. I've never fabricated a corned beef with this technique before. And it turned out soo well. I followed threw with braising then utlizing my crockpot to bake in, only for the simple fact, I needed to bake other things at a higher temp and then this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The only thing 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 and then added that deglazed mixture to the crock pot over the corned beefiness and followed threw with the rest of the directions. Added a head of cabbage during the final hour and a half, it was very flavorful. My beef was actress tender and was falling autonomously ;-) Will make again.
03/25/2013
OMG 10 stars! The all-time corned beef I have ever made. My husband who has had ALOT of corned beefiness in his life said it was hands down the best he always had. My brisket was 3.25lbs and it was fork tender after five hours cooking. I beloved 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 let it residual for about an hour before slicing. Still was pipage hot. I put the slices back in the juices and served with my version of colcannon. Married man said it was the all-time dinner he had in a long time. Thanks 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
Nosotros sat down to eat, my married man took a seize with teeth and said "yummmmm". Then he looked at me and asked "corned beefiness isn't usually this tender, or tasty". He didn't even put mustard on information technology! Simple very tasty manner to cook corned beef. I made a colcannon with saute cabbage as the side. I didn't take whatever kitchen bouquet, then I just lightly peppered it. I accept another corned beefiness in the fridge, this is how I volition cook corned beef from now on. Thanks for sharing.
03/23/2013
I added most a one-half loving cup of h2o 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, well-nigh 45:minutes. I sauteed my cabbage in butter and a little h2o until tender, then added the potatoes and drippings to the cabbage and served with the corned beef. All-time corned beef and cabbage I e'er cooked! I was amazed how lean and tender the corned beef was.
03/12/2013
This is a wonderful method for corned beef. I cooked the corned beef the day earlier then crusted information technology with dijon mustard & Brown sugar and put information technology back in the depression oven merely to warm it through and set the crust. It was perfection. Thank you for sharing.
03/25/2014
I rinsed and patted dry the apartment cut corned beef brisket and coated information technology in Kitchen Bouquet, browned on both sides for 5 minutes each side. I laid a sheet of heavy duty foil out flat and and then placed another sheet crosswise. I laid the browned brisket on top and added the onion, garlic, and 2 T. of h2o on the fat side. Making sure to go on the fat side facing upward, I airtight the foil tightly and placed another piece of foil over the elevation of the brisket. I placed on the rack of my preheated roaster oven and roasted for half dozen hours. Did not peek, turned oven off and allowed the corned beef brisket to sit for 30 minutes. Lifted the rack out - non a drop of the broth leaked out. Delicious, moist and fork tender. Loved it and very deserving of v stars. I will never e'er buy deli corned beefiness again! Thank y'all, Mauigirl for sharing this keeper!
03/15/2015
We absolutely loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beef or pan in foil. It's a great pan with a snug fitting hat. I followed the recipe equally Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots before the corned beef was done. As presently every bit the meat was washed, I wrapped it in heavy duty foil and set it aside. I added about 2-3 cups of water and the spice bundle 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 superlative of the stove. When the vegetables were near washed, I used my bread knife and thinly sliced the corned beef and the meat was and then tender, it was like slicing bread. The flavoring from the parcel worked well on the vegetables. The meat was still hot when I unwrapped it. I read ane complaint about a reviewers meat existence dry out and crispy on the outside. Although my beef was a rich deep brown, information technology was as tender every bit can be. I think the Kitchen Bouquet is an accented must. With a snug fitting lid, I couldn't see wrapping the meat in foil equally others did. My search for the perfect corned beefiness is over. Thanks Ms Maui!
03/15/2014
Hands downwardly, THE BEST corned beef that I have always fabricated or eaten, and everyone agreed! I have to Thanks Baking Nana for her assistance on the Buzz, letting me know how to make this in an electric roaster...After searing the beef, I put information technology into a triple layer of heavy duty foil, topped it w/ the onions and garlic slices, and wrapped information technology tightly. I placed it on the rack in the roaster and cooked it for 6 hours on 250 degrees....moist, tender perfection! Even the corned beef haters raved over this! I was hoping to take enough leftovers for dinner this evening, merely information technology was all gone :( This is definitely a ten+ star recipe! This will exist the only way I will always prepare a corned beef brisket 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 westward/ 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 sheet pan with foil covering. Only cooked most iv hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Made two corned beef roasts for a family unit dinner - one traditional boiled, and this i. Everyone preferred the taste of the traditionally cooked beefiness, and this ane was a niggling dry - even though I watched and checked information technology regularly while cooking. I concur with some other reviewer that two-3 tablespoons is likewise piddling water for "braising".
12/21/2013
I too added 1/two can of beer to the bottom of the pan with the spice packet and did the coat westward/ mustard and brown sugar. So much amend than the boiling method. Though very popular in the USA, you lot won't find corned beef on the carte du jour in Ireland St Paddy's mean solar day. Not a traditional dish for them. Who knew?
03/15/2015
I am e'er looking for another way to cook corned beef without humid, but had never plant anything that worked without drying it out. This, all the same, was wonderful. A couple of changes, but only because of my available ingredients: my roast was smaller, so I cooked it for less fourth dimension (4 hours); I didn't have Kitchen Bouquet, so used zip; I didn't have fresh garlic, so spread a small corporeality of minced garlic (from a jar) over the superlative. Even without the Kitchen Bouquet, this was very tasty and very tender. My married man asked that I cook it this fashion from now on. My merely business concern was how to cook the cabbage, carrots, and potatoes, since there was no boiling water. So what I did was to wrap the corned beef in foil (after it was washed with the braising) and put it in the warming oven. I and 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 hat on and baked/braised them at 400 degrees for about an hour. They were really flavorful from the steaming with the beefiness juices. Excellent!
09/02/2013
And then succulent; the meat was incredibly tender and tasty! The aroma wafted through the business firm and tempted u.s. for hours. I volition never eddy corned beef again. I followed the recipe exactly...even the 2 tablespoons water which doesn't seem similar it'southward enough, but information technology is. Thank you for the recipe.
03/xviii/2013
Tried this with an extra corned beefiness brisket (I buy loads to freeze when they're on auction for St. Paddy's Day) because I was curious how blistering the corned beefiness would plow out. All I tin say is that I'm glad I only used 1 brisket. Beginning, "braised" means it is cooked in a small-scale corporeality of liquid but 2 tablespoons of h2o for a 5-lb brisket doesn't begin to authorize as braising--the ratio is just too far off. I regularly make braised curt ribs and every recipe I've ever seen or used calls for 2-three cups of h2o for 5 lbs of meat. In addition, none of us liked the season imparted by browning the brisket and it wasn't virtually every bit tender and tasty equally the recipe I've been using for years (Slow Cooked Corned Beef for Sandwiches). Sorry, merely I'll continue to go on that one every bit my never-fail corned beef recipe.
03/19/2014
Crawly! I used a little brownish sugar, worcestershire, and apple tree cider vinegar as browning sauce. Garlic pulverization on the roast before browning, topped with onions, on a canvas pan with foil roofing. Just cooked near iv hours, turned out scrumptious! Thanks Mauigirl!
03/sixteen/2014
Fair warning: this does Not work with dwelling house-cured brisket. While the flavor is good and the browning is a nice, tasty add-on- it was horribly dry. I should have realized this would be the event since the mass-produced corned beefiness is up to 50% added water. There simply wasn't enough moisture or fat on my brisket to go along it delicious. I am looking forward to trying this method with a shop - bought brisket. I'm certain information technology will be succulent.
03/15/2015
OMG, this is the very best, virtually tenderest corned beef I've always had in my life. I but had a iii ane/two lb beef so cooked for almost v hours... otherwise followed the recipe... wowzer.. married man said information technology was some of the best meat he's always had!!
03/22/2013
Tough corned beef is NOT Adept. I followed the recipe exactly even when information technology didn't expect like enought water and I even went out and bought the browning sauce especially for this recipe. I timed it equally the recipe said and ended upwardly with a dry, tough piece of beefiness instead of the moist and delicious corned beef I take made in the past. I am but glad I bought actress corned beef on sale and nosotros got to have a practiced meal the adjacent day.
03/11/2015
I love corned beefiness 'due north cabbage. My married man, not so much. He doesn't care for the spices in the seasoning packet. When I saw this recipe, I knew nosotros could attain a happy compromise. This recipe is admittedly perfect! The meat was so tender and juicy that you could cut it with a fork. The flavor was out of this world! Y'all can practice annihilation with this similar Reuben sandwiches or use in other recipes that call for corned beef. That 's if yous are lucky enough to have leftovers. Since I honey corned beefiness 'n cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much meliorate than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been humid corned beefiness for decades! Never again!! This was by far the best corned beef I've had. I didn't have kitchen bouquet but I don't retrieve it was needed. I also did non throw out the spice pack simply put it in a large dutch oven with all the veggies and that gave my veggies a good flavor. I apply onion, carrots, pototoes and rudabagga-may non have spelled that correctly and of course cabbage. For those of you that have never tried rudabagga now is a good time to taste it, I personally call up it tastes like a cantankerous between a potato and a carrot. Let me know what you think.
08/29/2014
Hey, YOU! Yes, You lot looking for the PERFECT recipe for corned beefiness! You can Cease RIGHT HERE!! Click no farther, my friend! Make information technology exactly as written, and yous'll exist in corned beef sky. Nosotros tried this recipe side-by-side with the highest rated crock pot recipe, and this blew the boiled variety out of the h2o! No joke!!! You'll honey it!
06/13/2014
Wow! I volition never boil once again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would try something new. I kept reading the recipe once again considering it seemed too simple. Afterward browning with the Kitchen Bouquet, I deglazed the pan with about one/two tin of beer I had in the fridge from another recipe. I wrapped the brisket in foil, leaving a pocket-size opening in the tiptop 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 blistering. I so loosely wrapped another piece of foil over the acme of the brisket. Baked at 250 for 5 hours, putting the carrots in for the last hr. It smelled succulent blistering and the beefiness sliced up tender and juicy after resting for well-nigh 10 minutes. I fabricated 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. So much better than steamed or boiled brisket. A must endeavour. Easy clean upward. I do carrots, white potato'due south in foil one-i.5 hours prior to brisket being done.
03/08/2014
Very good! I usually melt mine in the crock-pot & I really like that to forth with crimson potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the terminal 2hrs of cooking, and so I removed the meat and took out the rack then that the vegetables could cook in the goop for another half hour which gives them lots of flavor. I also cut quite a bit of fat off before searing. Would make again!
03/17/2014
I made this recipe concluding night and followed the education exactly and planned to serve it for dinner tonight. My hubby but sampled it and asked me to brand something else for dinner (and this is the human who L-O-Five-Eastward-S his corned beef). He asked me why I didn't brand it the mode I have the last few years and all I could tell him is this one got lots of great reviews so I wanted to try it. Information technology is tough and salty and just isn't what I am used to. I wanted a recipe that makes tender moist corned beef and this just isn't the 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 succulent. Thanks Mauigirl! UPDATE: I baked a 2.five pound brisket for nigh 3 hours until the internal temp was 210 degrees and it came out perfectly.
03/26/2014
Supper yummy! I'thousand not a fan if corned beefiness merely later reading reviews and hearing folks rave in the buzz, I decided to make this for St. Patricks day. Exercise glad u did! I rinsed my roast, stale, and painted in the bouquet, then browned per instructions. I took Baking Nana'south suggestion and wrapped in foil a few times. Mine leaked and so I was glad I had it on a tray. I smelled called-for, but didn't realize it had leaked then I stopped cooking at four hours thinking it was burnt. Permit sit down in oven later on turning it off for about an hour and holy smokes was it adept! Delicious! I guess I tin't say I don't like corned beef anymore. Give thanks yous Mauigirl! Fantastic!
04/29/2014
Very delicious recipe! I have e'er fixed corned beef in the "traditional" fashion and (for me) it e'er felt as if information technology needed something extra. I used this recipe, for the first time, on New year's day'southward Day 2014 and right now have another ane in the oven. My family loved the flavour and texture of this "newer" recipe. Later reading other reviews, I was hesitant the first time I stock-still it and nervous that information technology would be dry - information technology was wonderful! I accept to say I practice not side in with whatsoever critics against this recipe. Information technology is my #1 favorite corned beefiness recipe!
06/13/2013
I have been making corned beefiness for over thirty years ... This recipe is awesome! We will never boil over again!! :)
11/09/2014
This is a great repast and recipe, my only criticism is about browning the meat earlier yous put it in the oven. I did that and it came out crispy. Good if you similar crispy but this is not usually eaten with a crispy exterior. Next time I am not going to chocolate-brown the meat before the oven.
03/18/2014
Jumping on the band carriage to say this is the All-time corned beef I've ever had. Now I take to admit that I tweaked the recipe a bit—but that's in my nature. I but about doubled the garlic and onions because my family loves them. I also sautéed the garlic and onion in the pan I braised the corn beef in. I then deglazed the pan with apple juice and used that equally my liquid instead of water. I cooked for v.v hours then pulled it out of the oven and permit it sit for most 45min. This stuff tastes fifty-fifty better the next day!! I will definitely brand this more often! I would suggest making this the day before you demand it, or put it in the oven first thing in the morning if you volition demand your oven for other things. Also don't peek at the corned beefiness while information technology'south cooking, you don't want to risk drying it out.
04/03/2013
The gustatory modality was practiced, but it was as well dry out for my taste. it sliced very well the adjacent day for Reuben sandwiches.
03/18/2014
Sorry, but this is dry dry dry meat. Have a expect at the photos and you can see how dry information technology turns out. I wish I would of checked them before I tried this recipe. Blistering it just intensifies the saltiness so it is way saltier than your cafeteria corned beef. I tried it because of the loftier rating simply I don't know how it rates that loftier.
03/09/2014
I LOVE THIS RECIPE, I DIDN'T HAVE ANY BROWNING SAUCE SO I COVERED IT IN Dear MUSTARD AND ADDED PEPPER Every bit OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY Daughter STARTED PICKING OFF OF It BEFORE IT WAS Fifty-fifty SERVED. Thanks FOR THE RECIPE.
03/31/2014
I now empathise why this recipe is rated five stars…yes, it's that good. I haven't made corned beef in several years, only we had the sense of taste for it (well, my husband Ever has the taste for it). 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 information technology in a blistering pan, cooked for most 5 hours, and there was no pan to make clean. Information technology was fork tender, moist, and its presentation was very nice. Had enough left over to make a squeamish corned beef hash, and I know that will exist delicious, as well. No more humid corned beef, braising now is my go-to method.
05/26/2014
mauigirl - this is the Best corned beef that I have e'er prepared! It was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have ii more 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, merely the meat stole the show. Thanks for submitting your method.
03/06/2014
This recipe is to dice for! Information technology is i of my hubby'south favorite dinners. I was skeptical, equally I didn't really treat corned beef (besides salty, and I like common salt). Withal, later I made this, I am in love! I follow the recipe as written, simply I add a little more h2o (perhaps one/2 cup) to keep the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every twelvemonth around, or simply afterward, St. Patrick's day, we stock up on the corned beefiness that is on sale in the store and freeze information technology. I made this with a brisket that had been in the freezer for a year and it was still delicious! Requite this a try!
02/19/2018
Finish THE PRESSES! This dish is now one of my go-to dinner meals. Give thanks you mauigirl! At that place is Null to change nearly this recipe. I did as is and it was delicious. I had a smaller roast and it was almost gone. I had a gigantic smile when my kids were asking for seconds. Information technology was fantastic for nice sandwich lunches using the leftovers. Then to recap: • Yep, brown the brisket. It creates a nice bark • Aye, just two tablespoons of water. You will exist floored how much liquid gets generated • Yeah, tent the whole thing; that is the roast sitting on a rack in the roasting pan all wrapped in foil • USE A MEAT THERMOMETER. My roast merely took 3 hours to get to 170 internal temperature and information technology was moist and juicy • Exercise LET YOUR ROAST REST. Have 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 volition be a treasure-trove of delicious juices. Your imagination as to what veggies you tin can roast/melt in the liquid is all up to you
03/18/2013
v Star Love Information technology! Fabulous recipe and cooking method that broiled in so and then much flavor that is hard to believe from so few ingredients. My brisket was ii.5 pounds just I still used a whole medium onion and 4 skillful size cloves of garlic. I couldn't wait for this to come out of the oven information technology smelled and then good and when it did I must have "tasted" ane/2 pound, I couldn't cease picking at information technology. Looking very forward to sandwiches with the leftovers. Thanks mauigirl for too sharing your helpful hint to broil it fat side upwardly and when it'due south washed baking to simply scrape the fat away. Love, dear, loved it!!
01/22/2014
I followed this recipe exactly. This was the best corned beef I have ever cooked; no more boiled beef for united states of america. When my husband says "this is really good" after a few bites and so I know I've got a keeper. The juice tasted really adept too. Next fourth dimension I'll effort cooking the cabbage in this juice. Everyone should endeavor this recipe!
03/16/2013
Wow! This came out really proficient. I was a little skepticle ..but I followed the recipe and I must say this is a new way for me to cook corned beef. I had to use my cast atomic number 26 grill pan and it worked like a charm. Mauigirl thanks for the recipe...great job!
10/08/2014
Past far, the best recipe I've found for corned beefiness. Personally, I prefer to apply a betoken cut brisket over a apartment considering it has more fatty and gives the Browning sauce more to work with. I likewise make my ain browning sauce (food.com has an easy recipe that works great) instead of using Kitchen Boutonniere. This recipe has go a family favorite at our house. Information technology's delicious.
03/17/2016
Oh my goodness this was outstanding! My partner of 14 years, usually cooks corn beefiness, potatoes and carrots in the slow cooker every St. Patrick's Day every bit role 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 beefiness. This year she had to work and I decided to come across if I could discover 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 loving cup scrap of cerise wine , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the chapeau. I had a smaller cutting of meat, nigh 3 pounds, and a little more than fourth dimension before we could eat dinner, so I cooked it at a lower temperature 250F, and it was done in in 3-1/2 hours, there was about 2 inches of liquid - more than the water or wine I added. After this I turned the oven down to 170F (the lowest setting) and let it sit in the oven for another 2 hours while I ran some errands. When I got home I in that location was notwithstanding a couple inches of liquid, simply I was worried the inside had stale out. When my knife touched the meat information technology fell apart easily considering it was so tender and moist. Then I tasted information technology and oh my . . . it was melt in your mouth delicious! Even my finicky five-year-old who doesn't like meat all that much and eats like a little bird, cleaned her plate. My partner wants me to cook corned beefiness this way from now on.
03/17/2013
Followed EXACTLY... I have 2 kiddies that won't consume meat.... They asked for seconds! Will never make another way! Thanks MG
03/18/2013
Made this for St Patrick's twenty-four hour period dinner and everyone LOVED it. Only amending I made to the recipe is I used ane/2 bottle of beer in the pan instead of h2o. Every bit nosotros were cleaning upward my brother tasted the drippings and said "OMG that is off the claw." Lets only say I will be serving the drippings adjacent time.
03/17/2013
Absolutely delicious! The only affair I inverse was to use the onion and garlic along 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 once again! NILELU - Colcannon is basically Irish mashed potatoes. You add together thinly shredded, sauteed cabbage, scallions and leftover salary 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 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 (five.75 lb) for 6 hours. I put it on a rack in a roasting pan and covered the pan with foil besides. I added a niggling water and balsamic vinegar to the pan and cooked the potatoes, carrots and cabbage in the pan with the meat (about one.5 hours). I removed the veges to a separate pan and simply kept them warm and then they would not overcook. Everyone raved about how tender the meat was. This is how I volition cook it from now on. I did non take browning sauce and so I just browned the brisket in hot olive oil and then peppered it before wrapping. Thank you 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 as a guideline. I had three 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 mode. While both were very practiced I call back the braised brisket trounce the boiled i. It had a much more beefey gustatory modality. To seal the pot I used a roaster with a piece of tinfoil on tiptop and so placed the hat on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for v hours. Likewise I added about 3/4 cup h2o. Will definitely do this over again.
06/05/2013
Yummy!! I volition never go dorsum to cooking corned beefiness in water. This was wonderful. I fabricated this and used information technology to make Palatial Corned Beef Hash on this site. We ate as 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 canteen of beer. Served with Diane'southward Colcannon by DianeF. Cheers for such a great recipe mauigirl! Volition definitely have this again and again.
03/20/2017
BEST CORNED Beef recipe E'er! We take tried year afterward yr to make the perfect Jiggs dinner, but the recipe we tried always left the states sighing...maybe next time. Nosotros followed the recipe searing the 3 lb. brisket with Andria'southward Steak Sauce. Added extra onions and garlic on top and underneath. Used ii tablespoons of water and sealed tightly in 2 layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was then tender it broke 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 carve up pot seasoned with the packet from the brisket and someadded spices. YUM! Will never make corned beef any other way. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner repast. Simply absolutely perfect. Will neve boil again ! Works out to virtually 1 hour 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family loved it...
05/26/2013
I will not be ordering from the Kosher Cafeteria whatsoever longer! My business firm smelled wonderful all afternoon and we were not disappointed when nosotros saturday down to swallow. This was the start time I ever cooked corned beefiness without the cabbage and potatoes. My MIL cooked her briskest this mode, but even she never did it with corned beefiness. Cheers, Julie, this is a keeper!
04/25/2018
OMG! I am at a loss for words, this corned beef recipe is mind-bravado! Succulent, moist, flavorful, and the fat became like cracklings! I will never use some other 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 day . Husband loved it, only even more surprising was my picky 11 year old did too. I used a 2.75 lb Costco Kobe style corned beefiness, a two inch deep disposable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a expert seal. Considering the piece of meat was nether 3 lbs, I cooked it for four hours, and turned the pan around once for fifty-fifty cooking, only didn't take off the foil. -I probably could have cooked it for a piddling less time, but it came out fall-autonomously tender and wonderful. I will exclusively employ this corned beefiness recipe moving forward.
03/19/2013
I volition never boil my corned beef again! Made this recipe for St. Patty'southward day this year, and it is now THE corned beef recipe in my St. Patrick's Day 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 little worried that it wouldn't exist done in fourth dimension. I put the oven on 300 instead of 275 because of this. I put information technology in at three:30 p.m., and past 7:00, it was nice and tender (only 3-i/2 hours). The only bad thing I can say well-nigh this, is that we didn't have whatsoever leftovers for reuben sandwiches!
02/02/2015
This was my beginning time making corned beef/brisket and I followed the directions to a " T". Information technology turned out perfect!
03/18/2013
Fabricated this last night!! Delish!!! I normally eddy my corned beefiness but will never exercise that again!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, crimson peel potatoes, carrots, onions, and a couple slices of salary cut upwards in some chicken broth to proceed with it. Also very good!!
03/26/2015
I would have never thought to do a corned beef this style. Only afterwards seeing this recipe, I had to endeavour it. Subsequently 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 top of the brisket with the chopped onions and chopped garlic. I then used a cookie canvas lined with foil, added a little water at the bottom of the sheet put the brisket on there, and spread remaining chopped onions and garlic around the brisket. I so 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 so tender, I could pull it apart with a fork and was absolutely delicious. I Volition NEVER Always Melt THIS Whatsoever OTHER Fashion. Thank you for this succulent recipe!!
03/twenty/2013
I must agree this was the all-time corn beef I have e'er tasted! I did take some advise and added Dijon mustard & honey mixture to the top afterward information technology was cooked. It was a Hitting this St Paddy's day.
03/22/2019
I traditionally make corned beef for St. Patrick'southward Twenty-four hour period and tried this recipe this year. My partner and I agreed this the best corned beefiness we have ever made! I used three tablespoons of water total and used a cast iron dutch oven with lid for a single pot meal. I included the package of spices sprinkled on top of the meat. With virtually an hr left of cooking, I added babe carrots to the pot. We did non observe this dry at all, instead it was fall apart tender so and then practiced!
04/16/2014
First time making corn beef brisket for st. pattys 24-hour interval. It was so yummy! I felt like I went to an Irish gaelic Pub.
03/16/2015
I've made it this style several times and again today for Saint Patrick's day. It's so good!! Save the spice packet from the corned beef and throw it in with the water yous utilise to melt the potatoes, cabbage and carrots.
07/25/2016
The only manner to make corn beef brisket, had almost given up trying. Subsequently multiple attempts in a slow cooker which ever yielded moist merely chewy corned beefiness, I finally found this recipe. Be sure to do as other reviewers have suggested add the picayune bit of h2o and so wrap unabridged corned beef with heavy aluminum foil and seal edges tight. Comes out moist and melt in your oral cavity tender. Give thanks y'all, Mauigirl. UPDATE: Exercise Not PEEK or check during cooking use a meat thermometer if necessary. 1 reviewer gave this three stars later saying information technology was stale out " even though I watched and checked it regularly while cooking" It will dry out if you let the steam out!
05/07/2014
I found this recipe on line when I accidentally picked up a corned beef brisket vs. a regular beef brisket. I had never cooked corned beefiness brisket before. I made this exactly as specified although I did take the advice of 1 reviewer and added my h2o to the pan after browning the roast to get all the good juices and spices. Then poured this over the roast (fat side upwardly)--sprinkled generously with black pepper and sliced up the garlic and onions. It turned out GREAT. DELICIOUS! Thanks for sharing!
03/17/2015
I've been trying for years merely have never been able to make a groovy brisket. I liked how elementary this was, so I thought I'd give it a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in virtually one/eight cup of cider vinegar to keep it moist and help suspension it down and and then added the spice packet. To go far a repast I added 1/2 small-scale caput of cabbage, 4 carmine potatoes and ane/2 pack of baby carrots. It was cooked on high pressure for 55 minutes, and information technology came out fantastic. Cheers for sharing! I hope this helps anyone looking for a shortcut method.
03/18/2018
I cooked xviii of these yesterday for a Saint Paddy's party terminal nighttime. Every morsel was quickly eaten, and everybody loved it! Here's how I did it: I seared the briskets iii at a time on a grate over a forest fire. And so I put the briskets in an aluminum roasting pan (3 per pan), smothered each with sliced garlic and red onion, added i/2 loving cup of h2o, and double wrapped each pan with heavy duty foil. I braised half-dozen pans on a pull-backside cooker, trying to keep the temperature between 275-350. Afterward 5 hours, internal temperature was 150-160, and so I took them off the heat and put the still-sealed pans in coolers until serving time. This is a "best I ever had do-again meal!"
03/16/2014
OMG just fabricated this and this is the Best corned beef I've ever made or eaten!! My married man loved it as well!!. I used salary fat, not vegetable oil. My roast was merely 3.v lbs so I adjusted cooking fourth dimension. 2.5 hrs on 275, and so 200 for 1 hour, and so 170 for 1 hour, then off for last 30 minutes. Full 5 hours. LOVED Information technology. Thank YOU!!! I plan on using this recipe for all kinds of roasts!!
04/18/2020
Made this for the 3rd time - 3.6 lb apartment cut. Didn't utilize fresh onion or garlic, but did use 2 C h2o, tightly sealed with foil, for five hours, and let it rest forty minutes. Perfection! Still sliceable for Rueben's! I'll never employ some other recipe for corned beef!
03/19/2018
This was delicious. My husband and I hold it was the best corned beef we ever had. I will employ this recipe again!
04/10/2014
I made this for St.Patty's Solar day. I was a huge striking, I volition never eddy corned beef once again. I have to double the recipe so at that place are enough leftovers to make my husband happy.
04/08/2014
This was really succulent. I used chocolate-brown ale instead of water, virtually one-half a bottle of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't mensurate, I just smeared it all of the 'fat cap' after browning in Kitchen Boutonniere. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next time I will rinse the brisket start, it was a little as well salty. It was actually really good, this is a keeper!
03/xviii/2018
this is how I'll be making my corned beefiness from now on! my husband was impressed. it takes double the fourth dimension to cook but so absolutely worth it!!!! fail proof, fork tender, i didn't even place knives at the dinner table!! best ever. thank you for the amazing and piece of cake recipe
04/09/2015
This recipe fabricated the all-time corned beef sandwiches ever! I simply made ii little changes: an actress tablespoon of water considering we live at higher tiptop 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 hat would help go along the foil downward tightly. Thanks MauiGirl, this is a "must-attempt -> keeper" recipe!
05/05/2018
This was the absolute best corned beef I've e'er had! I commonly pass when invited to a dinner where this volition be served or merely take a tiny bit if it'south served and I didn't know but I had seconds of this recipe! The amount of cooking fourth dimension is perfect for my schedule equally well. I roasted cabbage, carrots, onions and Brussels sprouts tossed in olive oil and seasoned with merely salt and pepper on a sheet pan to go with it and even our picky child wanted more than! Thanks so much for this recipe!
11/10/2017
Stop the press! This is 1 amazing recipe. I followed it exactly except I added 3 Tbsps of water instead of the recommended 2. It certainly did not need it. I covered the corned beef brisket over the roasting pan with 2 layers of heavy duty aluminum foil and fabricated sure there were no openings where steam could escape. The issue was an amazingly tasty and moist brisket with at least two cups of gravy left over at the bottom of the pan. The brisket itself has a meaning amount of water inside of it and as long every bit you encompass it during cooking, the liquid volition not evaporate and will turn into gravy (virtually two cups worth). I will make this again however, side by side time, I may determine to soak the brisket in water for a twenty-four hour period or so in order to reduce the salt content. You cannot go incorrect with this recipe. Don't listen to the people who wrote about a dried out / hard brisket. They obviously 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 accept tried using some other baked method, but decided to endeavor this i. It simply the best corned beef. At that place is no other mode to get the infusion of the garlic and onion in the beef than this tedious and low method. I made it exactly the aforementioned every bit the recipe, including using a roasting pan for a v lb corned beefiness and I convection roasted it for half-dozen hours exactly. It was perfect. The browning method is really key. Use the browning sauce, whatsoever it does, its astonishing. Throw away the package and never utilize it 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 4 stars is that a 5 lb roast was not fully tender in the half dozen+ hr time range - the thinner parts were perfect but the thicker ones were withal a bit tough. Cooked another hr to 60 minutes and a half and was perfect. Similar many others I used beer instead of h2o and highly recommend that also as fully rinsing and drying the corned beef before browning. No demand 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 5 star meal! This fourth dimension I had a mostly uniform piece of corned beef, double wrapped it in al foil and the 6 hour cook time with a residuum of 45 minutes (waiting for people to go far) resulted in the best corned beef I have always prepared. This volition definitely be our go to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, but cut dorsum on the roasting fourth dimension considering it was a smaller slice of meat. I went out and bought a roasting pan but for this recipe, and wow was it worth it. Yummie!
03/23/2015
Way too salty! When you boil it, the salt used in the "corning" procedure leaches out into the h2o. Baking it just intensifies the table salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My husband and I loved this recipe, I did make information technology in the crock pot. My question now is, when I went to make it a 2d time, I didn't realize that I purchased a "point" brisket. Can I apply it the same way?
03/18/2013
I could not believe information technology, I will never, never eddy it again! Thank you lot so much mauigirl!!
03/15/2016
Over the top...great! Just finished dinner! I read most of the reviews and was concerned about the amount of water just far as well 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 about vi minutes each side, and placed on a RACK inside a dutch oven. I covered the pot with ii pieces of foil and put the lid on for a tight seal. My corn beef was only three.25lbs then I broiled it at 275 for four 1/2hrs and rested for 30 minutes outside of the oven before removing the foil. I had nearly 6oz. of juices in the lesser of the pan. My onions and garlic were still 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 so I added about 1/2 cup water to it to have away some of the salt taste and it was first-class. The best corn beef I take e'er fabricated an past far the simplest recipe I have used.. This will be my get to for corn beef. I'grand wondering for those who had tough dry meat or burnt, if they didn't utilize the rack or didn't take a tight seal. We loved it, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I accept tried and tried to make corned beef that didn't come out tasting like a salt-lick, or tough every bit shoe leather. Easy and great. I wouldn't alter a affair!
02/24/2018
I paid $21.18 for what was not quite 5 lbs of corned beef brisket. I cooked information technology exactly as written and when I took it out of the oven, information technology was non fifty-fifty one/2 the size of the piece I put in the oven. Way overcooked and really not very tasty. Hubby says information technology was amend cold the next day but either way, I won't be repeating this one ever.
03/27/2016
I'1000 not the most skilled of cooks, but wanted to brand this for St. Patrick'due south Day. I followed the recipe to the letter. My corned beef was 3 pounds, and so I adjusted the fourth dimension accordingly. This was Astonishing! After removing from the oven and not opening the foil for at least xxx minutes, information technology turned out and 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 so added my cooked cabbage and carrots to the pan for a quick browning on high heat earlier serving. My guests actually thought I could cook! THANK You for posting!
03/17/2015
Yummers! I prepared this exactly equally the submitter instructed, and it turned out beautifully. It was a big temptation to peek inside the foil as information technology baked all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some corking drippings to add to my roasted potatoes and carrots. I as well prepared Baking Nana'due south braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful way to melt corned beef!. Moist tender intense corned beef season. I patted the corned beef with paper towels once out of its parcel, brushed with kitchen boutonniere, braised it snd added a sliced onion and some garlic plus ii tablespoons of h2o per the recipe....Then I tripled wrapped with Hard disk foil attack a rack on a cookie sheet and cooked the 4.64 pound brisket for 5 and 1/2 hours at 275.. The result 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 good amount of juice which adds to the meal if saved. The corned beef was served with colcannon and steamed carrots. Thank y'all to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and there's just no comparison - boiled meat is awful! If people think they're calculation moisture by cooking in liquid, they demand to endeavour this recipe - it'southward the virtually moist & juicy method e'er. My time-honored method isn't exactly similar yours, because I haven't used Kitchen Bouquet for years, but the technique is what yields the stunning results, so people? Dull roast your CB roasts and you'll never go incorrect. Exist careful to go a flat cut or the whole brisket, and don't fall for the cheapest cost - y'all could get the toughest saltiest meat always. Choose advisedly. I ever sparse-slice my CB roasts then we can rustle up a reuben correct quick, or simply grab a coupla slices for a low-carb snack. You lot'll never become incorrect with this slow-roasted no-liquid method!
03/17/2014
Fantabulous method for cooking corned beef. I made this yesterday and was not certain nearly brushing the beefiness with the browning sauce and using all that garlic, but I wanted to attempt the recipe as written. I'1000 so glad I didn't change anything. This was the best corned beef I have ever made -- and I've made plenty in my 50+ years! My husband and son loved the taste and texture. It was really moist and held together. I'll never use the boiled recipes again. Thank you for the groovy recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this again for the 2nd time. I will never make the typical crock pot/ boiled corned beefiness again! This is amazing straight out of the oven and leftovers make one heck of a sandwich. Thanks!
03/22/2016
You're are correct Maurigirl, I will never, ever boil corned beef over again. Thank you so much for sharing this recipe.
05/09/2015
Best I'very ever fabricated.
04/05/2015
Another stellar review for this like shooting fish in a barrel and delicious method of making corned beef! I decided last minute I had a craving for corned beef, knowing I really wanted a Rueben later in the calendar week, and so I wasn't prepeared with the browning sauce. I used a some A1 Bold I go on 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 permit rest. I added big diced potatoes and baby carrots to the liquid (yes, at that place will be quite a chip of liquid!) I took the meat from, rewrapped and put back in the oven at 350 for 35-forty minutes. Meanwhile, I sliced the corned beef rewrapped and put dorsum in the oven to rewarm for a few minutes equally the potatoes finished. It was heaven and I look forward to a Rueben for dejeuner tomorrow! Thanks, Julie! This volition be my go-to method in the future, then much easier and more than flavorful than keeping an eye on a humid pot!
05/09/2017
I made this exactly as instructed. It was the best corned beef I have ever served! I take ever made traditional corned beef and cabbage only this has inverse my listen. I cooked the carrots, potatoes and cabbage in the pan I browned the corned beef in. I simply added water to the pan Covered and cooked the vegetables for a one-half hour after bringing to a eddy .
03/17/2017
This recipe is off the charts. Fabricated it for first time today after years of boiling. Browned beef well with zero on it. Put a couple onion slices and a little chopped garlic on superlative. Wrapped it iv times with heavy foil. Put in pot with foil balls so it wouldn't sit down in the h2o(1/ii-ane cup). Baked at 275 for one 1/2-2 hours per pound and ate the best corned beef ever. Tender and moist equally can be with bully season. Thank yous, mauigirl!
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Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
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