Recipe courtesy Tyler Florence
Show: Food 911Episode: Conquering Corned Beef
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on March 21, 2013
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This was a wonderful recipe. I have been making corned beef and cabbage my entire life, always boiling it. This has really changed my mind. I brined the corned beef for approx 36 hrs, and I must admit that when I washed the rub from the brisket, I doubted whether the spices could have permeated the beef. I was so wrong! This was the most tender,moist, and flavorful corned beef I have ever made. I did follow the recipe exactly including the cabbage. I will follow the advice from other reviewers about adding the cabbage in the last 15 minutes. I also made the Herbed Vegetables which were also delicious. Thank you, Tyler!
on March 20, 2013
This is the perfect recipe. I've made this two years in a row. I was worried the first time was a happy accident, it was just too good. I was wrong, second time, just as perfect. I did check other reviews first....added a little beef stock to the water, put the cabbage in for the last hour, and I also added baby red potatoes (cooked along with other vegetables for the full 3 hourssoooo good. By far, one of the best dinners I've ever made.
Try the herb buttered vegetable recipe too. You don't think you like turnips or parsnips....you'll change your mind. I used all the herbs listed, except mint, really good.
Every Tyler Florence recipe I've made, never disappoints.
League City Texas
I brined mine for 7 days and it was the most moist corned beef I have ever had. I'm Irish and have cooked many a corned beef. I am only sorry that I did a half corned beef. Next time I am doing a whole one. I cooked mine in a slow cooker with carrots & potatoes on the bottom of the pot, then the corned beef with the cabbage on the top. Cooked for about 8 hours. Yummy!
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