Crockpot Corned Beef Brisket Recipe That Uses Kitchen Bouquet and Garlic
Sort by: Virtually Helpful
Virtually Helpful Most Positive Least Positive Newest
02/08/2013
Out o' Sight brisket recipe, Jules! I copycatted your carte du jour exactly and oh what a care for! Like Blistering Nana, I bought my flat cutting brisket at Costco, followed your directions to a "T" with ane tiny improver of more sliced garlic and onion just because onions and garlic are in their own food group at Cathy Myers' business firm! Flavorful, fork tender - the very best nosotros've ever had! I will NEVER return to yukky boiled meat again! I plant myself cutting off chunks of the leftovers for a protein snack! Couldn't help myself! Randy got his Reuban sammie set up that's for certain! Thank you once again for sharing, Julie!
03/xvi/2013
Very delish recipe. I've never made a corned beefiness with this technique before. And it turned out soo well. I followed threw with braising and then utlizing my crockpot to bake in, simply for the elementary fact, I needed to bake other things at a higher temp then this recipe in my oven and didn't want to complicate matters. The crockpot worked out very well. The just 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 caput of cabbage during the last hour and a one-half, information technology was very flavorful. My beefiness was extra tender and was falling apart ;-) Will make again.
03/25/2013
OMG 10 stars! The best corned beefiness I take ever fabricated. My husband who has had ALOT of corned beef in his life said it was hands downwardly the best he ever had. My brisket was 3.25lbs and it was fork tender after 5 hours cooking. I love how it looked subsequently browning it. I just used lots of pepper instead of the browning sauce. I cooked it fat side up and scraped the fat layer off and let information technology rest for nearly 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 best dinner he had in a long time. Thanks so much mauigirl for sharing this fabled recipe. I don't understand the reviews that withal prefer the boiling method. I tin't wait for ruebens tomorrow!
03/05/2013
Nosotros saturday down to eat, my hubby took a bite and said "yummmmm". So he looked at me and asked "corned beef isn't usually 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 just lightly peppered information technology. I have another corned beef in the fridge, this is how I will cook corned beefiness from now on. Thank you for sharing.
03/23/2013
I added about a half cup of h2o to the pan earlier sealing tightly. After cooking, I removed corned beef and added several blood-red potatoes, sliced in one-half to the pan drippings, covered with the foil and cooked until tender, near 45:minutes. I sauteed my cabbage in butter and a fiddling h2o until tender, then added the potatoes and drippings to the cabbage and served with the corned beefiness. Best 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 before then crusted information technology with dijon mustard & Brown sugar and put it back in the depression oven just to warm it through and gear up 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 Boutonniere, browned on both sides for five minutes each side. I laid a sheet of heavy duty foil out apartment then placed another sheet crosswise. I laid the browned brisket on summit and added the onion, garlic, and 2 T. of water on the fat side. Making sure to keep the fat side facing upwards, I closed the foil tightly and placed another piece of foil over the top 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 xxx minutes. Lifted the rack out - non a drop of the goop leaked out. Delicious, moist and fork tender. Loved information technology and very deserving of v stars. I volition never always buy cafeteria corned beefiness again! Thank yous, Mauigirl for sharing this keeper!
03/fifteen/2015
We admittedly loved this! I used my Dutch Oven from Food Network and didn't use a rack, or wrap the beefiness or pan in foil. Information technology'south a neat pan with a snug fitting lid. I followed the recipe as Mauigirl submitted it. I cleaned and cut cabbage, potatoes and carrots earlier the corned beef was done. As soon equally the meat was done, I wrapped information technology in heavy duty foil and gear up it aside. I added about two-3 cups of water and the spice parcel to the juices in the pan. I added chopped carrots and cabbage wedges. So a few minutes later, I added potato halves. I cooked them all on top of the stove. When the vegetables were almost done, I used my bread knife and thinly sliced the corned beef and the meat was so tender, it was like slicing bread. The flavoring from the packet worked well on the vegetables. The meat was withal hot when I unwrapped information technology. I read one complaint most a reviewers meat being dry and crispy on the outside. Although my beef was a rich deep brownish, it was as tender as can exist. I think the Kitchen Bouquet is an absolute must. With a snug fitting hat, I couldn't run into wrapping the meat in foil every bit others did. My search for the perfect corned beef is over. Thanks Ms Maui!
03/15/2014
Hands down, THE BEST corned beefiness that I have always made or eaten, and everyone agreed! I have to Thanks Baking Nana for her help on the Fizz, letting me know how to make this in an electric roaster...Afterwards searing the beef, I put it into a triple layer of heavy duty foil, topped it w/ the onions and garlic slices, and wrapped it 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 have plenty leftovers for dinner tonight, only it was all gone :( This is definitely a 10+ star recipe! This will be the only style I will ever prepare a corned beefiness brisket once again. Mauigirl, Thank You lot so much for sharing this WONDERFUL recipe, and again, Baking Nana for all your cooking assist...I was a rock star w/ this recipe~YUM!
03/nineteen/2014
Awesome! I used a little brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic pulverization on the roast before browning, topped with onions, on a sheet pan with foil covering. Simply cooked nigh four hours, turned out scrumptious! Thanks Mauigirl!
03/21/2013
Fabricated two corned beefiness roasts for a family dinner - ane traditional boiled, and this one. Everyone preferred the sense of taste of the traditionally cooked beefiness, and this 1 was a little dry - fifty-fifty though I watched and checked it regularly while cooking. I agree with another reviewer that ii-3 tablespoons is too little h2o for "braising".
12/21/2013
I too added 1/2 can of beer to the lesser of the pan with the spice packet and did the glaze due west/ mustard and brownish sugar. So much meliorate than the humid method. Though very popular in the The states, y'all won't notice corned beefiness on the menu in Ireland St Paddy's mean solar day. Non a traditional dish for them. Who knew?
03/xv/2015
I am always looking for some other way to melt corned beefiness without humid, but had never found anything that worked without drying it out. This, however, was wonderful. A couple of changes, simply only because of my available ingredients: my roast was smaller, and so I cooked it for less fourth dimension (4 hours); I didn't have Kitchen Boutonniere, so used nothing; I didn't accept fresh garlic, so spread a minor amount of minced garlic (from a jar) over the top. Even without the Kitchen Bouquet, this was very tasty and very tender. My husband asked that I cook it this way from now on. My only 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 beefiness in foil (after information technology was done with the braising) and put it in the warming oven. I then 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 lid on and baked/braised them at 400 degrees for well-nigh an hr. They were actually flavorful from the steaming with the beef juices. First-class!
09/02/2013
And then delicious; the meat was incredibly tender and tasty! The aroma wafted through the house and tempted u.s.a. for hours. I will never boil corned beef once more. I followed the recipe exactly...even the ii tablespoons water which doesn't seem like it's plenty, but it is. Thanks for the recipe.
03/18/2013
Tried this with an extra corned beef brisket (I buy loads to freeze when they're on auction for St. Paddy's Day) because I was curious how baking the corned beef would turn out. All I can say is that I'm glad I only used one brisket. Showtime, "braised" ways it is cooked in a small amount of liquid just 2 tablespoons of water for a five-lb brisket doesn't begin to qualify as braising--the ratio is just as well far off. I regularly make braised curt ribs and every recipe I've always seen or used calls for 2-3 cups of water for 5 lbs of meat. In addition, none of usa liked the flavor imparted by browning the brisket and it wasn't almost as tender and tasty as the recipe I've been using for years (Tiresome Cooked Corned Beef for Sandwiches). Sorry, but I'll continue to keep that ane as my never-fail corned beefiness recipe.
03/19/2014
Crawly! I used a picayune dark-brown sugar, worcestershire, and apple cider vinegar as browning sauce. Garlic powder on the roast earlier browning, topped with onions, on a sail pan with foil covering. Only cooked near 4 hours, turned out scrumptious! Cheers Mauigirl!
03/16/2014
Fair warning: this does NOT work with home-cured brisket. While the flavor is good and the browning is a nice, tasty addition- it was horribly dry. I should have realized this would be the consequence since the mass-produced corned beefiness is upward to 50% added water. There simply wasn't enough moisture or fat on my brisket to keep it succulent. I am looking frontwards to trying this method with a store - bought brisket. I'chiliad sure information technology will be delicious.
03/15/2015
OMG, this is the very all-time, most tenderest corned beefiness I've ever had in my life. I only had a 3 ane/2 lb beef and then cooked for about 5 hours... otherwise followed the recipe... wowzer.. hubby said it was some of the best meat he'due south e'er had!!
03/22/2013
Tough corned beef is Non Good. I followed the recipe exactly even when it didn't wait like enought water and I even went out and bought the browning sauce especially for this recipe. I timed it every bit the recipe said and ended upwardly with a dry, tough piece of beef instead of the moist and delicious corned beef I take fabricated in the past. I am only glad I bought extra corned beef on sale and we got to have a good meal the next twenty-four hour period.
03/11/2015
I honey corned beef 'n cabbage. My husband, not and then much. He doesn't intendance for the spices in the seasoning packet. When I saw this recipe, I knew we could accomplish a happy compromise. This recipe is absolutely perfect! The meat was and so tender and juicy that yous could cut information technology with a fork. The flavor was out of this world! You can practice anything with this similar Reuben sandwiches or use in other recipes that call for corned beef. That 's if you are lucky plenty to have leftovers. Since I dear corned beef 'n cabbage, I cooked the cabbage in the drippings from the roasting pan and added the sliced corned beef. This was much amend than the traditional cooking methods. Thank you, mauigirl!
03/17/2013
I've been boiling corned beefiness for decades! Never again!! This was by far the best corned beef I've had. I didn't accept kitchen bouquet but I don't think it was needed. I also did non throw out the spice pack but put information technology in a large dutch oven with all the veggies and that gave my veggies a good flavor. I use onion, carrots, pototoes and rudabagga-may not take spelled that correctly and of class cabbage. For those of you that have never tried rudabagga now is a skillful time to taste it, I personally retrieve it tastes like a cross between a potato and a carrot. Allow me know what you think.
08/29/2014
Hey, Y'all! Yes, YOU looking for the PERFECT recipe for corned beef! You can Terminate Correct Hither!! Click no farther, my friend! Make 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!!! You'll honey it!
06/13/2014
Wow! I will never boil again. I had been looking for a crock pot recipe when I stumbled on this recipe, and thought I would effort something new. I kept reading the recipe over again considering it seemed too simple. Later browning with the Kitchen Bouquet, I deglazed the pan with most 1/2 tin can of beer I had in the refrigerator from another 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 blistering. I then loosely wrapped another slice of foil over the top of the brisket. Broiled at 250 for 5 hours, putting the carrots in for the last hour. It smelled delicious baking and the beef sliced upwardly tender and juicy subsequently resting for virtually ten minutes. I made Diane'due south Colcannon (without the cabbage, didn't accept on hand) equally a perfect side to this dish.
02/15/2014
This recipe is absolutely wonderful. So much better than steamed or boiled brisket. A must endeavor. Like shooting fish in a barrel clean up. I practise carrots, potato'due south in foil i-i.5 hours prior to brisket being washed.
03/08/2014
Very good! I usually melt mine in the crock-pot & I really like that to along with red potatoes, carrots, onions & cabbage. With this recipe I add the vegetables in the last 2hrs of cooking, and then I removed the meat and took out the rack so that the vegetables could cook in the broth for another one-half hr which gives them lots of season. I also cut quite a bit of fat off earlier searing. Would brand again!
03/17/2014
I made this recipe last nighttime and followed the instruction exactly and planned to serve it for dinner tonight. My husband merely sampled it and asked me to make something else for dinner (and this is the homo who L-O-V-E-S his corned beefiness). He asked me why I didn't get in the fashion 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 merely 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 dear slow cooking corned beef instead of humid. I roasted this in my roaster at 250 degrees. This was delicious. Thanks Mauigirl! UPDATE: I baked a 2.5 pound brisket for nearly 3 hours until the internal temp was 210 degrees and it came out perfectly.
03/26/2014
Supper yummy! I'chiliad non a fan if corned beef but subsequently reading reviews and hearing folks rave in the buzz, I decided to brand this for St. Patricks twenty-four hour period. Do glad u did! I rinsed my roast, dried, and painted in the bouquet, and so browned per instructions. I took Baking Nana'due south suggestion and wrapped in foil a few times. Mine leaked then I was glad I had it on a tray. I smelled called-for, but didn't realize it had leaked so I stopped cooking at four hours thinking information technology was burnt. Permit sit in oven afterwards turning information technology off for about an 60 minutes and holy smokes was it good! Succulent! I guess I tin't say I don't similar corned beef anymore. Thanks Mauigirl! Fantastic!
04/29/2014
Very delicious recipe! I have always stock-still corned beef in the "traditional" manner and (for me) information technology always felt as if it needed something extra. I used this recipe, for the first time, on New year 2014 and correct now have another one in the oven. My family loved the flavour and texture of this "newer" recipe. After reading other reviews, I was hesitant the get-go time I fixed it and nervous that it would be dry - it was wonderful! I have to say I practise not side in with any critics against this recipe. It is my #1 favorite corned beef recipe!
06/13/2013
I accept been making corned beef for over 30 years ... This recipe is awesome! Nosotros will never boil once again!! :)
11/09/2014
This is a bang-up meal and recipe, my only criticism is about browning the meat before you lot put information technology in the oven. I did that and it came out crispy. Good if yous like crispy just this is not commonly eaten with a crispy outside. Next time I am not going to chocolate-brown the meat before the oven.
03/18/2014
Jumping on the ring wagon to say this is the All-time corned beef I've ever had. Now I take to acknowledge that I tweaked the recipe a bit—merely that'southward in my nature. I simply about doubled the garlic and onions considering 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 as my liquid instead of h2o. I cooked for 5.5 hours then pulled information technology out of the oven and permit it sit down for almost 45min. This stuff tastes even better the next day!! I will definitely brand this more than oft! I would suggest making this the day before you demand information technology, or put information technology in the oven first thing in the morning if you will need your oven for other things. Also don't peek at the corned beef while it's cooking, you don't desire to risk drying it out.
04/03/2013
The taste was good, but it was too dry out for my taste. information technology sliced very well the next day for Reuben sandwiches.
03/18/2014
Sorry, but this is dry dry dry meat. Have a expect at the photos and yous tin come across how dry it turns out. I wish I would of checked them before I tried this recipe. Baking information technology just intensifies the saltiness so it is fashion saltier than your deli corned beefiness. I tried information technology because of the loftier rating only I don't know how it rates that high.
03/09/2014
I Love THIS RECIPE, I DIDN'T Have ANY BROWNING SAUCE And so I COVERED Information technology IN Dear MUSTARD AND ADDED PEPPER AS OTHERS SUGGESTED, DOUBLE WRAPPED IN HEAVY DUTY FOIL WITH THE GARLIC AND ONIONS, MY DAUGHTER STARTED PICKING OFF OF Information technology BEFORE IT WAS EVEN SERVED. Thanks FOR THE RECIPE.
03/31/2014
I at present sympathise why this recipe is rated 5 stars…yep, it'southward that expert. I haven't fabricated corned beef in several years, merely we had the taste for it (well, my husband Always has the gustatory modality 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 it in a baking pan, cooked for nigh 5 hours, and there was no pan to clean. It was fork tender, moist, and its presentation was very nice. Had enough left over to make a nice corned beef hash, and I know that will be delicious, too. No more boiling corned beefiness, braising now is my become-to method.
05/26/2014
mauigirl - this is the Best corned beefiness that I accept ever prepared! It was so moist and tender and the flavor was incredible. I sliced and froze the leftovers, and have two more corned beefs in the freezer to make this again. I served it with 'Cream Cheese Colcannon' 'Buttermilk Slaw' and 'Irresistible Irish gaelic Soda Staff of life' all AR recipes. Everything was succulent, simply the meat stole the prove. Thanks for submitting your method.
03/06/2014
This recipe is to die for! It is i of my hubby'south favorite dinners. I was skeptical, as I didn't really care for corned beefiness (too salty, and I like salt). All the same, afterward I made this, I am in love! I follow the recipe every bit written, only I add a little more water (perchance 1/two cup) to keep the drippings from burning. I steamed cabbage in some chicken broth to have on the side. Every year around, or merely afterward, St. Patrick'southward mean solar day, we stock up on the corned beef that is on auction in the shop and freeze information technology. I made this with a brisket that had been in the freezer for a twelvemonth and it was still delicious! Give this a attempt!
02/19/2018
Cease THE PRESSES! This dish is now one of my get-to dinner meals. Thanks mauigirl! In that location is Zilch to modify about 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. It was fantastic for dainty sandwich lunches using the leftovers. So to recap: • Yes, brown the brisket. It creates a nice bark • Yes, simply two tablespoons of water. Yous will be floored how much liquid gets generated • Yes, 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 merely took iii hours to get to 170 internal temperature and information technology was moist and juicy • Exercise Allow YOUR ROAST REST. Take the roast out of the oven and let it residual 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 every bit to what veggies you tin roast/cook in the liquid is all upward to you
03/18/2013
5 Star Love It! Fabulous recipe and cooking method that baked in and then so much flavor that is hard to believe from so few ingredients. My brisket was 2.v pounds only I notwithstanding used a whole medium onion and 4 good size cloves of garlic. I couldn't wait for this to come out of the oven it smelled so good and when it did I must have "tasted" i/2 pound, I couldn't stop picking at it. Looking very forrard to sandwiches with the leftovers. Thanks mauigirl for likewise sharing your helpful hint to bake it fat side upwardly and when information technology's washed baking to simply scrape the fat away. Dearest, love, loved it!!
01/22/2014
I followed this recipe exactly. This was the best corned beefiness I have ever cooked; no more boiled beef for the states. When my husband says "this is actually good" after a few bites then I know I've got a keeper. The juice tasted actually good as well. Next fourth dimension I'll endeavor cooking the cabbage in this juice. Everyone should try this recipe!
03/16/2013
Wow! This came out really good. I was a niggling skepticle ..just I followed the recipe and I must say this is a new manner for me to cook corned beef. I had to use my cast iron grill pan and information technology worked like a amuse. Mauigirl thanks for the recipe...great job!
10/08/2014
By far, the best recipe I've found for corned beef. Personally, I prefer to utilize a point cut brisket over a apartment considering information technology has more fat and gives the Browning sauce more to work with. I also brand my own browning sauce (food.com has an easy recipe that works smashing) instead of using Kitchen Bouquet. This recipe has go a family favorite at our business firm. It's succulent.
03/17/2016
Oh my goodness this was outstanding! My partner of xiv years, ordinarily cooks corn beefiness, potatoes and carrots in the tedious cooker every St. Patrick's Solar day as role of her Irish 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 see if I could discover a better way to cook the meat. I institute this recipe, made it with Worcestershire sauce instead of browning sauce. I put in a quarter loving cup bit of crimson wine , and quarter cup of water in the bottom of my Correlle stoneware dutch oven and put on the chapeau. I had a smaller cut of meat, near iii pounds, and a little more time earlier nosotros could consume dinner, so I cooked it at a lower temperature 250F, and it was washed in in 3-1/2 hours, in that location was about ii inches of liquid - more than the h2o or vino I added. After this I turned the oven downward to 170F (the everyman setting) and let it sit in the oven for another 2 hours while I ran some errands. When I got home I there was notwithstanding a couple inches of liquid, simply I was worried the inside had dried out. When my knife touched the meat information technology fell apart easily because information technology was and then tender and moist. Then I tasted it and oh my . . . it was melt in your oral fissure succulent! Even my finicky five-twelvemonth-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 beef this way from now on.
03/17/2013
Followed EXACTLY... I have 2 kiddies that won't eat meat.... They asked for seconds! Will never brand another style! Cheers MG
03/xviii/2013
Made this for St Patrick'south day dinner and everyone LOVED it. Only amending I made to the recipe is I used i/2 canteen of beer in the pan instead of water. As we were cleaning up my brother tasted the drippings and said "OMG that is off the hook." Lets merely say I will be serving the drippings next fourth dimension.
03/22/2015
I saw other reviews state they would never boil a brisket again. I too am of that heed. I used the recipe every bit a guideline. I had iii two.v lb briskets so I cooked at 235F for six hrs...perfection. The whole family loved it. I've never had a brisket this tender and juicy.
03/17/2013
Admittedly delicious! The merely thing I changed was to employ the onion and garlic along with a chunked upward carrot as the rack for the meat rather than utilise a regular metal rack. I will never eddy/simmer a corned beef over again! NILELU - Colcannon is basically Irish gaelic mashed potatoes. Y'all add together thinly shredded, sauteed cabbage, scallions and leftover bacon or ham to VERY buttery mashed potatoes. Serve it with an extra pat of butter on top and you've got delicious, albeit non all that healthy, Irish potatoes. Hope that helps!
03/26/2017
Made this this evening and it 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 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 dissever pan and but kept them warm so they would non overcook. Everyone raved well-nigh how tender the meat was. This is how I will melt it from now on. I did not have browning sauce then I just browned the brisket in hot olive oil and so peppered it before wrapping. Thanks for a neat recipe.
03/12/2015
I fabricated this this night along with a brisket washed the traditional style. While both were very proficient I remember the braised brisket beat out the boiled one. It had a much more beefey taste. To seal the pot I used a roaster with a piece of tinfoil on height so placed the chapeau on. The tinfoil acted like a gasket making a tight seal. I never peeked and cooked it for 5 hours. Also I added near 3/4 loving cup water. Will definitely practise this again.
06/05/2013
Yummy!! I will never become back to cooking corned beef in h2o. This was wonderful. I fabricated this and used information technology to make Deluxe Corned Beefiness Hash on this site. Nosotros ate as of it.
09/30/2014
We both loved this so much! I triple wrapped and placed the brisket on a rack merely instead of h2o I used a bottle of beer. Served with Diane'south Colcannon by DianeF. Thank you for such a dandy recipe mauigirl! Will definitely have this once again and again.
03/20/2017
BEST CORNED BEEF recipe Ever! Nosotros have tried year after yr to make the perfect Jiggs dinner, simply the recipe we tried ever left usa sighing...maybe next time. Nosotros followed the recipe searing the 3 lb. brisket with Andria'south Steak Sauce. Added extra onions and garlic on peak and underneath. Used 2 tablespoons of water and sealed tightly in 2 layers of heavy duty foil and cooked for five hours at 270 degrees. The brisket was so 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 fashion. This recipe is a keeper. Thanks Mauigirl!
03/27/2015
Followed recipe for a dinner repast. Merely absolutely perfect. Will neve eddy again ! Works out to near 1 hr 40 min per pound. Meat tender n juicy.
03/23/2014
unbelievable flavor.... I followed the instructions as stated.... my family loved information technology...
05/26/2013
I volition non be ordering from the Kosher Deli any longer! My house smelled wonderful all afternoon and we were non disappointed when nosotros sat down to eat. This was the first time I ever cooked corned beef without the cabbage and potatoes. My MIL cooked her briskest this way, merely 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 beefiness recipe is mind-bravado! Succulent, moist, flavorful, and the fat became like cracklings! I will never utilize some other recipe... This is the be all stop all of corned beef. Cheers dear affiche for the story, hints, and recipe!
03/18/2018
Nom! This was fantastic. I made this yesterday for St Paddys day . Married man loved it, but fifty-fifty more surprising was my picky eleven yr old did too. I used a 2.75 lb Costco Kobe mode corned beef, a 2 inch deep dispensable aluminum pan, and covered the pan in a few layers of tin foil, wrapped tight around the edges for a expert seal. Because the piece of meat was under 3 lbs, I cooked it for 4 hours, and turned the pan effectually one time for even cooking, but didn't take off the foil. -I probably could have cooked it for a piffling less time, only it came out fall-apart tender and wonderful. I will exclusively use this corned beef recipe moving forward.
03/19/2013
I volition never boil my corned beef once more! Made this recipe for St. Patty'due south 24-hour interval this year, and it is now THE corned beef recipe in my St. Patrick'due south Twenty-four hour period Carte! We had our friends over, and everyone loved information technology. I got a late kickoff 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 time. I put the oven on 300 instead of 275 because of this. I put it in at 3:30 p.m., and by 7:00, it was nice and tender (only 3-1/ii hours). The only bad affair I tin say about this, is that nosotros didn't take whatsoever leftovers for reuben sandwiches!
02/02/2015
This was my first fourth dimension making corned beef/brisket and I followed the directions to a " T". Information technology turned out perfect!
03/18/2013
Made this terminal night!! Delish!!! I unremarkably eddy my corned beef but will never do that again!! Our friends loved it too and asked for the recipe! Followed the recipe to a T. I also boiled cabbage, red skin potatoes, carrots, onions, and a couple slices of bacon cut upwardly in some chicken goop to proceed with information technology. Also very skilful!!
03/26/2015
I would have never thought to do a corned beef this way. But subsequently seeing this recipe, I had to attempt information technology. Afterward searing the brisket on both sides with the browning sauce, I removed from the oestrus and coated again with more browning sauce, then covered the top of the brisket with the chopped onions and chopped garlic. I and so used a cookie sheet lined with foil, added a piddling water at the bottom of the sheet put the brisket on there, and spread remaining chopped onions and garlic effectually the brisket. I then covered with foil and put in the oven. 6 hours, 45 minutes afterward I took it out. The onions and garlic caramelized and the brisket was then tender, I could pull it apart with a fork and was admittedly delicious. I Will NEVER Always COOK THIS Any OTHER Manner. Cheers for this delicious recipe!!
03/20/2013
I must agree this was the all-time corn beef I accept ever tasted! I did take some advise and added Dijon mustard & love mixture to the pinnacle after information technology was cooked. It was a Hitting this St Paddy'southward solar day.
03/22/2019
I traditionally brand corned beef for St. Patrick's Twenty-four hour period and tried this recipe this year. My partner and I agreed this the best corned beef we have e'er fabricated! I used 3 tablespoons of water total and used a cast atomic number 26 dutch oven with chapeau for a single pot repast. I included the packet of spices sprinkled on acme of the meat. With about an 60 minutes left of cooking, I added baby carrots to the pot. Nosotros did non notice this dry at all, instead it was fall apart tender and and then and so good!
04/16/2014
Kickoff time making corn beef brisket for st. pattys day. It was then yummy! I felt like I went to an Irish gaelic Pub.
03/16/2015
I've made it this way several times and again today for Saint Patrick'south day. It's so practiced!! Save the spice parcel from the corned beef and throw it in with the water you use to cook the potatoes, cabbage and carrots.
07/25/2016
The simply way to brand corn beef brisket, had nearly given upwards trying. Later on multiple attempts in a slow cooker which always yielded moist merely chewy corned beef, I finally institute this recipe. Exist certain to do as other reviewers have suggested add together the fiddling bit of water and so wrap entire corned beef with heavy aluminum foil and seal edges tight. Comes out moist and cook in your mouth tender. Thanks, Mauigirl. UPDATE: Do Non PEEK or check during cooking use a meat thermometer if necessary. 1 reviewer gave this three stars afterward proverb it was dried out " even though I watched and checked it regularly while cooking" Information technology volition dry out if you lot let the steam out!
05/07/2014
I found this recipe on line when I accidentally picked upwardly a corned beef brisket vs. a regular beef brisket. I had never cooked corned beef brisket before. I fabricated this exactly as specified although I did have the advice of i reviewer and added my water to the pan after browning the roast to get all the good juices and spices. So poured this over the roast (fat side up)--sprinkled generously with black pepper and sliced upwards the garlic and onions. It turned out Great. Succulent! Thank you for sharing!
03/17/2015
I've been trying for years but have never been able to make a great brisket. I liked how simple this was, and then I thought I'd give information technology a try in the pressure cooker. I sauteed onions and garlic, then seared both sides of the brisket. I poured in nigh 1/8 loving cup of cider vinegar to proceed it moist and help break it downwardly then added the spice packet. To go far a meal I added 1/2 small caput of cabbage, iv red potatoes and i/ii pack of baby carrots. It was cooked on high pressure for 55 minutes, and information technology came out fantastic. Thanks for sharing! I hope this helps anyone looking for a shortcut method.
03/18/2018
I cooked 18 of these yesterday for a Saint Paddy's party last night. Every morsel was quickly eaten, and everybody loved it! Hither's how I did it: I seared the briskets three at a time on a grate over a wood fire. Then I put the briskets in an aluminum roasting pan (iii per pan), smothered each with sliced garlic and 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 still-sealed pans in coolers until serving time. This is a "best I e'er had do-again meal!"
03/16/2014
OMG just made this and this is the Best corned beef I've ever fabricated or eaten!! My married man loved it too!!. I used bacon fat, not vegetable oil. My roast was only iii.5 lbs and so I adapted cooking time. 2.five hrs on 275, then 200 for ane hour, then 170 for 1 hr, then off for last 30 minutes. Total 5 hours. LOVED It. THANK YOU!!! I plan on using this recipe for all kinds of roasts!!
04/18/2020
Fabricated this for the 3rd time - 3.6 lb flat cut. Didn't utilize fresh onion or garlic, merely did apply 2 C h2o, tightly sealed with foil, for five hours, and permit it residuum 40 minutes. Perfection! Still sliceable for Rueben's! I'll never utilise another recipe for corned beef!
03/19/2018
This was delicious. My husband and I agree it was the all-time corned beef we ever had. I volition use this recipe again!
04/x/2014
I fabricated this for St.Patty's Day. I was a huge hit, I volition never boil corned beef 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 delicious. I used brown ale instead of water, about half a canteen of Newcastle. I also took a lazy shortcut and used jarred minced garlic, I didn't mensurate, I but smeared it all of the 'fat cap' later on browning in Kitchen Bouquet. I covered the bottom of my foil pan with quartered onions instead of using a rack. Next fourth dimension I volition rinse the brisket first, it was a fiddling too salty. Information technology was actually really good, this is a keeper!
03/18/2018
this is how I'll be making my corned beef from now on! my husband was impressed. information technology takes double the time to cook but then absolutely worth it!!!! fail proof, fork tender, i didn't even place knives at the dinner table!! best always. give thanks yous for the amazing and easy recipe
04/09/2015
This recipe made the best corned beef sandwiches ever! I just made 2 petty changes: an extra tablespoon of water considering 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 downwardly tightly. Thank you MauiGirl, this is a "must-try -> keeper" recipe!
05/05/2018
This was the absolute all-time corned beefiness I've e'er had! I commonly pass when invited to a dinner where this volition be served or only take a tiny chip if information technology'due south served and I didn't know but I had seconds of this recipe! The corporeality 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 salt and pepper on a canvass pan to become with it and fifty-fifty our picky kid wanted more! Thanks so much for this recipe!
11/10/2017
Stop the printing! This is one amazing recipe. I followed information technology exactly except I added 3 Tbsps of h2o instead of the recommended 2. Information technology certainly did non need it. I covered the corned beef brisket over the roasting pan with 2 layers of heavy duty aluminum foil and made sure in that location were no openings where steam could escape. The outcome was an amazingly tasty and moist brisket with at least 2 cups of gravy left over at the bottom of the pan. The brisket itself has a significant amount of water inside of it and as long as you cover it during cooking, the liquid will non evaporate and will turn into gravy (about 2 cups worth). I will make this again yet, next time, I may decide to soak the brisket in h2o for a twenty-four hours or so in order to reduce the salt content. You lot cannot go incorrect with this recipe. Don't listen to the people who wrote nigh a dried out / hard brisket. They manifestly didn't cover it properly during cooking. Relish!
03/xx/2016
I don't review often, but I absolutely had to with this recipe! I make corned beef quite frequently, and learned from my female parent, to always exercise the boil method. I have tried using another baked method, but decided to try this one. It but the best corned beefiness. There is no other way to get the infusion of the garlic and onion in the beef than this deadening and depression method. I made it exactly the same as the recipe, including using a roasting pan for a 5 lb corned beef and I convection roasted it for 6 hours exactly. It was perfect. The browning method is really cardinal. Utilize the browning sauce, whatever information technology does, its amazing. Throw away the packet and never utilise it again! This is a keeper and my corned beefiness eating hubby and teenage boys agreed!
03/17/2014
The simply reason I'm rating this 4 stars is that a five lb roast was not fully tender in the 6+ hr fourth dimension range - the thinner parts were perfect simply the thicker ones were even so 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 beefiness before browning. No demand to utilize browning sauce if the roast is browned properly. Served with Diane'southward Colcannon and had a wonderful meal. Update: We had this yesterday and it was definitely a 5 star repast! This time I had a mostly compatible piece of corned beef, double wrapped it in al foil and the 6 60 minutes cook time with a rest of 45 minutes (waiting for people to make it) resulted in the best corned beef I have e'er prepared. This will definitely be our go to recipe.
03/17/2018
This was fantastic. I followed the recipe exactly, but cut back on the roasting fourth dimension considering it was a smaller piece of meat. I went out and bought a roasting pan just 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" process leaches out into the water. Baking it just intensifies the salt. This was inedible. (I followed the recipe exactly.)
03/04/2014
My married man and I loved this recipe, I did make it 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. Tin can I apply it the same way?
03/18/2013
I could not believe it, I volition never, never boil it over again! Thank you lot so much mauigirl!!
03/fifteen/2016
Over the top...great! Just finished dinner! I read almost of the reviews and was concerned near the amount of water just far too 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 beefiness was simply 3.25lbs so I baked information technology at 275 for 4 1/2hrs and rested for xxx minutes outside of the oven before removing the foil. I had nigh 6oz. of juices in the bottom of the pan. My onions and garlic were notwithstanding on top of the meat so I took the juices with the garlic/onions and pureed them to brand a sauce. The sauce was a tad salty so I added nearly one/2 cup water to it to accept away some of the salt gustatory modality and it was excellent. The best corn beef I take ever made an past far the simplest recipe I have used.. This will be my go to for corn beef. I'm wondering for those who had tough dry out meat or burnt, if they didn't apply the rack or didn't have a tight seal. We loved information technology, thanks for sharing!
04/29/2017
Absolutely fantastic recipe! I have tried and tried to make corned beef that didn't come out tasting like a salt-lick, or tough every bit shoe leather. Piece of cake and great. I wouldn't change a matter!
03/17/2015
Yummers! I prepared this exactly as the submitter instructed, and it turned out beautifully. It was a large temptation to peek inside the foil as information technology broiled all afternoon, but I resisted! I was rewarded with a juicy, tender roast, with some corking drippings to add together to my roasted potatoes and carrots. I also prepared Blistering Nana's braised cabbage, which rounded out my very satisfying salute to St. Pat!
05/27/2017
This is wonderful mode to cook corned beef!. Moist tender intense corned beef flavor. I patted the corned beef with newspaper towels once out of its packet, brushed with kitchen bouquet, braised information technology snd added a sliced onion and some garlic plus two tablespoons of water per the recipe....Then I tripled wrapped with Hd foil set on 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. Cheers to the submitter...
03/26/2017
I've been making oven-roasted corned beef for years, and there's simply no comparison - boiled meat is awful! If people think they're adding moisture by cooking in liquid, they need to effort this recipe - it's the most moist & juicy method always. My time-honored method isn't exactly similar yours, considering I haven't used Kitchen Bouquet for years, just the technique is what yields the stunning results, so people? Slow roast your CB roasts and you'll never go wrong. Be careful to get a apartment cut or the whole brisket, and don't autumn for the cheapest price - you could get the toughest saltiest meat ever. Choose advisedly. I e'er thin-piece my CB roasts so nosotros can rustle upwardly a reuben right quick, or just catch a coupla slices for a low-carb snack. You'll never go incorrect with this slow-roasted no-liquid method!
03/17/2014
Excellent method for cooking corned beef. I made this yesterday and was not sure nearly brushing the beef with the browning sauce and using all that garlic, but I wanted to endeavor the recipe as written. I'yard so glad I didn't change anything. This was the all-time corned beef I have ever fabricated -- and I've made plenty in my 50+ years! My husband and son loved the taste and texture. It was actually moist and held together. I'll never use the boiled recipes once again. Thanks for the great recipe, Mauigirl!
06/27/2015
Followed recipe exactly! Making this over again for the 2d time. I will never make the typical crock pot/ boiled corned beef over again! This is astonishing straight out of the oven and leftovers make i heck of a sandwich. Thank you!
03/22/2016
You're are correct Maurigirl, I will never, ever boil corned beef again. Thank you lot and then much for sharing this recipe.
05/09/2015
All-time I'very always made.
04/05/2015
Another stellar review for this piece of cake and delicious method of making corned beef! I decided final minute I had a craving for corned beef, knowing I really wanted a Rueben later in the week, and so I wasn't prepeared with the browning sauce. I used a some A1 Assuming 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 balance. I added big diced potatoes and baby carrots to the liquid (yep, there will be quite a flake of liquid!) I took the meat from, rewrapped and put dorsum in the oven at 350 for 35-40 minutes. Meanwhile, I sliced the corned beef rewrapped and put back in the oven to rewarm for a few minutes every bit the potatoes finished. It was sky and I look forward to a Rueben for lunch tomorrow! Thanks, Julie! This will be my go-to method in the future, and so much easier and more flavorful than keeping an eye on a humid pot!
05/09/2017
I made this exactly as instructed. It was the all-time corned beef I take always served! I take always fabricated traditional corned beefiness and cabbage only this has changed my mind. 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 half hour afterward bringing to a boil .
03/17/2017
This recipe is off the charts. Made it for first time today after years of boiling. Browned beef well with nada on it. Put a couple onion slices and a petty chopped garlic on meridian. Wrapped it iv times with heavy foil. Put in pot with foil balls so information technology wouldn't sit in the h2o(1/2-1 cup). Baked at 275 for 1 1/2-ii hours per pound and ate the best corned beef ever. Tender and moist as can be with slap-up flavor. Thank you, mauigirl!
02/24/2018
I paid $21.18 for what was not quite v lbs of corned beef brisket. I cooked it exactly as written and when I took it out of the oven, it was non even 1/2 the size of the piece I put in the oven. Fashion overcooked and really non very tasty. Hubby says it was better cold the side by side 24-hour interval just either way, I won't be repeating this 1 ever.
03/27/2016
I'k not the virtually skilled of cooks, simply wanted to make this for St. Patrick's 24-hour interval. I followed the recipe to the letter. My corned beefiness was three pounds, so I adjusted the time appropriately. This was Astonishing! After removing from the oven and not opening the foil for at least xxx minutes, it turned out then moist and flavorful. I took the onions from the tiptop 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 before serving. My guests actually idea I could cook! Thanks for posting!
Source: https://www.allrecipes.com/recipe/231030/braised-corned-beef-brisket/
0 Response to "Crockpot Corned Beef Brisket Recipe That Uses Kitchen Bouquet and Garlic"
Post a Comment