Corned Beef

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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!

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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.

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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.

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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.

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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.

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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.

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I used Prague Powder #1 instead of saltpeter, and followed the recipe exactly. I brined it for 15 days. Simmered for 3 hours (5 lb. brisket then let it rest for about 30 minutes and then sliced it. Fantastic. Super tender, very flavorful, as good or better than any deli corned beef I've ever had. Amazing!

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I did the three week brine. I am now soaking it in cold water to get rid of some of the excess salt. I will probably have to change the water 2-3 times to get the salt content right. It is a great flavor! I would make this again!

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This is absolutely the best corned beef I have ever had. I used Morton's Tender Quick instead of the salt and the saltpeter (so much easier to find at the store. I used all of the spices except juniper berries - couldn't find them. It was hard to wait 10 days but well worth the effort. Now I varied from AB's recipe when it came to cooking. I rinsed the brisket, then rubbed both sides with a total of 1 cup dark brown sugar. Placed in a large roasting pan and poured 2 cans of Guinness around the beef, coming about 3/4 up the side of the meat. Added 4 cloves of smashed garlic, a tsp of mustard seeds and around 8 peppercorns. Sealed the pan tightly with aluminum foil and baked in a low oven 300' for about 5 hours for a 6 lb brisket.

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This was so good - best corned beef I've ever had. I had a 12# brisket and by the time I trimmed it, it was about 8#. I cut the point end off and brined the two pieces separately so they'd fit in the bags. I was really freaked out by the gray color when I took them out 10 days later, but once cooked and sliced, they were beautifully pink inside. I put them both in a large roaster and braised in the oven for 4 1/2 hours. Just amazing and will make again for St Patty's Day. Don't change a thing and you will be pleased. You can get saltpeter online at Penn Herb.