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I am used to having more vegetables in a boiled dinner. I add these according to proper cooking time for each veg.so it doesn’t all get mushy. I include whole boiled potatoes, carrots small (but not tiny)whole onions, and chunks of turnip. My Mom also offered some pickled or Harvard beets from a jar and put directly into a serving dish. Yes, all this appeals more to adults, so I didn’t insist on their eating it. I served up a kid friendly alternative if they hated it.
Well, this was a disaster…I followed all the directions for baking the corned beef…I boiled the meat for 10 minutes only,rinsing and placing it in the foil as directed.I baked at 350 for 2 hours , to find at opening the foil, the meat was overdone…dry and just did not taste good…I have learned my lesson and will boil the meat, as usual, from now on.The cabbage was a change seared in the fry pan , turning out as pictured.But , that meat…I have never experienced such a disappointing recipe.
Why did mine burn on the bottom? I never have a problem following recipes and this one I could tell was going to be good but the bottom burned bad. I could smell it the last hour so I lowered the temp to 325 but seemed like it was still too high.has this happened to anyone?
Hi Erin, hmmm, that’s odd. Did you have it on the middle rack? If it was on the lower rack and your oven’s heating element is on the bottom, that might have concentrated too much heat on the bottom. Or was there honey mustard on the bottom of the brisket? Honey can burn, so if your honey mustard was on the bottom, that might have been what was burning, not the meat.
Am baking the corned beef as I write this. I would really love this if nutritional info would be provided. I’m on a restricted carbohydrate diet, so it is important to be able to count macronutrients. Thanks for the wonderful recipes!
Hi, Becky! Emma here, managing editor for Simply Recipes. Thank you for the feedback! We’ve talked about adding nutritional info and have a few possible ideas in the works. For now, I’d suggest checking the nutritional info using an online calculator like this one. Cheers!
I made this for dinner tonight and it was the best corned beef I have ever had. I didn’t have whole cloves so I mixed a dash of ground cloves in honey mustard along with 1/2 tsp crushed garlic and basted meat. I also made my own honey mustard (not spicy) by using not quite a 1/4 cup of regular mustard with local honey to my taste. Meat was moist and melted in your mouth. I did cook for about 2.5 hours and additional 10-15 min under broiler on low.
So I made this tonight. My corned beef came with the seasoning already in it. I rinsed it. Boiled it for about a half hour then baked as stated. It turned out so salty that I could not eat it. Hubby and my dad ate it. It was also not very tender. Not sure what I could do differently. I love the idea of it baked. Not sure if I needed to soak it or boil longer or again. Not sure if it made a difference that the spice packet was already in it. The cabbage was the star! Everyone was gaga over the cabbage. Will always do it this way. Well worth it!!
Hi Heather, if it’s still too salty, next time I would boil it twice (but not as long), the second time with a fresh batch of water.
5 stars. I boiled my meat for about 15-20 minutes. I’d do it for only about 7-10 next time. I mixed the spice packet with the water to give it a little more taste. Was the best I’ve had and will do it from now on. Great modern twist on a traditional recipe.Irish mashed potatoes and Bushmills 16 year go great with it as well!
I am doing baking method – I have a round flat cut, there is barely any fat on this? Will this cut ok using this method?
Made this for St. Paddy’s tonight and it was fantastic! Boiled once then used the baking method. Will never make it the old boiled way again. Everyone loved it! Sautéed the cabbage and made some delicious mashed potatoes. My husband who claimed he hates corned beef had two servings. Will definitely make again, 5 stars
Tried the baked version this St. Patrick’s Day. My wife said it was the best corned beef she ever had, and I loved it, too. Will make it this way from now on. Thanks.
Instead of boiling the corned beef, I like to use the pressure cooker. Should I boil it first to lower the salt? Does anyone else use a pressure cooker?
I LOVE using my pressure cooker. My Grandpa taught me how to use a pressure cooker, he was the cook in the family, had cooked in a lumber jack camp as a young man.
I usually soak the corned beef in water before cooking to remove some of the salt, then into the pressure cooker. Georgi, How long do you cook it for in the pressure cooker if you don’t mind sharing.
Made this over the weekend and it was outstanding!! Made the baked version. Only thing I did differently was to carmelize the onions for the cabbage and I added some chopped apples The leftovers were just as good. Husband couldn’t stop eating it. Thank you for sharing! I already shared it with3 people in my office
I have slow cooked the corned beef in Guinness, smoked it on the grill, boiled it in Guinness, and roasted in foil. When smoking or roasting, I combine the spice packet with brown sugar and spread that and Dijon mustard over the whole brisket. When smoking, after 3 hours I move the brisket into a pan with Guinness and wrap tightly with foil. The Guinness helps remove some more salt and also give the beef a nice full flavor. I plan on doing the same for the roasted corned beef later today.
The Guinness juice turns out slightly salty making it a perfect addition to the cabbage sautee (better than boiling).
I made this tonight, using a point cut and the baked method. Instead of boiling the beef to reduce the salt though, I soaked the beef in cold water overnight, changing the water out in the morning, and letting it soak until around 2 PM so I could start baking it for dinner. I didn’t have whole cloves so, like other reviewers, I used ground clove. I started at 350 degrees for about an hour and then decided, due to some reviewers saying their meat came out tough even after hours of cooking, to use the convection bake option in my oven at a lower temperature instead (325). After 3 hours total of cooking, the meat came out tender and flavorful. I think this is a great recipe; I will try again with the flat cut though, as the fattiness of the point cut is a little too much for me. I may experiment with flavors too! I like one reviewer’s choice of jerk rub…. Thanks, Elise!
If you like LESS SALT in your meat….. We’ve always double boiled the Corned Beef. After about an hour or more, depending on the amount of meat, we’ll put the beef in another fresh pot of boiling water, and use the first batch to boil our cabbage in. It reduces the salt in the meat by about half!
Oh yeah, we’ll throw some carrots, onions and lastly potatoes in with the cabbage according to their cook rate. Just our family twist on the seasonal favorite!
This was the best corned beef and cabbage my husband and I have had! Made the baked corned beef and sautéed cabbage on St. Patrick’s Day and loved it. As we’re not usually big fans of this meal I was surprised my husband picked up another corned beef the next time he was at the grocery store! Will be making this again shortly! Thank you!
I don’t know this dish but I love cabbage! And this is a new way of cooking this vegetable.
I would like to try the two versions, boiled and baked to see which one we prefer!