Corned Beef

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Excellent!! used McCormick Pickling Spice

Use many of Alton's recipe but this corned beef prompted me to write my first review.

I had two corned beef briskets from the local grocery store and was looking for a good way to prepare them when I thought I would try Alton's method. I got discouraged by the 8 juniper berries and saltpeter. Found them mail order but I didn't want to buy a 1lb of berries to get 8.

I went back to my local grocery store and found McCormick pickling spice. It has all the ingredients on Alton's list.

I added 2-3 tsp to the brine and results are excellent.


Again Alton hit another home run!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just finished my brine. Added a touch of Worstechire powder, and used Pink Curing salt instead of saltpeter. Now I wait I guess. Judging from all of the rave reviews, I think I won't be dissapointed. Thanks everyone.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This was the best recipe ever! I made it for St Paddy's Day. I could not find saltpeter in time to brine so I used 1 cup Morton's Tenderquick instead of the salt and the saltpeter. bought all my spices from Penzeys Spices for around $20 if you don't live by one go to their website. Excellent, Excellent, Excellent!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Had this on St. Patrick's day! It was SOOO good! Will definitely make again! I followed the recipe exactly (was able to get all of my spices from myspicesage- added bonus of free shipping in the US and free gift with $20 purchase- and got the food grade saltpeter from pennherb, but my meat was no where near done in 2.5 hours. Had to improvise and threw 1/2 in the pressure cooker for 1/2 hour. Was not able to continue boiling it because everyone was here for dinner and all sides were done! Other than that, it was delicious and absolutely worth the effort! Leftovers made GREAT Ruben Sandwiches! YUM!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Amazing recipe! I omitted the juniper berries - next time I may add a shot of gin as another chef suggested. Instead of saltpeter, I added 2cups of celery juice. I cut salt in the final prep in half - from 2tsp to 1tsp. My only regret was that I made a smaller piece of beef since this was the first time. Delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was a nervous wreck making this recipe. It was my first time and I had 12 people coming for a St. Patty's celebration. It was awesome! A little on the salty side for me, but everyone else said I was crazy. Served with cabbage/carrots of course, colcannon, Irish wheaten bread and black and tans. Followed it up with Guinness chocolate cheesecake. I was told it was the best Irish meal ever.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have used this recipe for two years and it is always a success. I bake my corned beef in a slow oven (325 degrees for 4 to 6 hours, depending on the size of the brisket. I did cut back on the salt and sugar because I was cooking it instead of saving it. My 86 year old father-in-law said it was the best corned beef he had ever had. To me that is the best testimonial that you can get.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Making your own corned beef is well worth the effort. I have made this four times now, and it is far superior to supermarket corned beef. The last time I made it, I added home made beef stock in place of half of the water for the cooking. The added flavor was awesome. I cook the beef a day before and refrigerate, then slice it cold which makes for much neater slices. I warm the sliced meat, moistened with the broth, in a foil-covered baking dish for 30 minutes before serving. The remainder of the broth is used to cook the vegetables, then then 2 cups of the broth are slightly thickened with cornstarch slurry and poured over meat and vegetables at service.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Absolutly delicious! I like to eat corned beef year around but only seem to find it during St.Pats day. Bought the berries and saltpeter online.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Yahoo! I also used InstaCure#1 instead of saltpeter. The recipe is excellent. Getting ready for St.Pat's next month and wanted to find a great curing recipe. I live in Belize, so the only corned beef you can find is in a CAN!!! The butcher here cut me a nice brisket. Made a boiled dinner and fed a bunch of Belizians, they absolutely loved it! Thanks Alton.