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5

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Total Reviews: 4

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  • on March 10, 2014

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    This is how I make corned beef, or close enough. There is an exception, though. The picture that accompanies the recipe shows a nice traditional pink meat, but if you follow the recipe exactly your corned beef will be gray instead of pink. It will still taste good, though.To make it pink you'll need to add 1 1/2 teaspoons of pink salt or Tenderquick© (available on Amazon) to the brine mixture

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  • on April 14, 2013

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    I was really surprised how this recipe took a mediocre piece of corned beef and made it very tender while melting off the fat. I have never been a fan of corned beef (my husband is. This recipe made corned beef a tolerable dinner experience for me.

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  • on March 19, 2013

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    I didn't have the time to run out and get every single thing, nor prepare this to the exact recipe, however, I added everything I had to this, and I had mostly everything, using my own judgement and it was great! Love the idea of the herbed butter too! I will definitely make this again!!

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  • on March 18, 2012

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    Tender, cut with a fork. Great Flavor, delicious. Converted a previous corned beef hater.

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