Corned Beef

Alton Brown

Recipe courtesy Alton Brown, 2007

Show: Good EatsEpisode: Corn the Beef

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (84)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Average Rating:

Total Reviews: 84

Showing 1-10 of 84

Sort by:

Newest
  • on April 13, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on April 04, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 26, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 23, 2012

    Flag

    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!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 18, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 18, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 18, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 16, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 23, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 21, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 ... 9 Next »
Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

© 2012 Television Food Network G.P. All rights reserved.