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Corned Beef and Cabbage Recipe

Corned Beef and Cabbage

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Average Rating:

Total Reviews: 43

Showing 21-30 of 43

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  • on March 17, 2009

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    excellent! so excellent, i can say nothing else, but follow the directions and the whole thing is so delicious that you will not be able to stand it!

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  • on March 16, 2009

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    I'd like to share a slight error I made so no one else makes the same mistake. When you're mixing the dry brine ingredients, stop before you add the olive oil! I have yet to see how this recipe turns out. I'll bet it's fantastic though - Tyler's recipes always are!

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  • on March 06, 2009

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    I have made this for four years in a row and love, love, love it. I brine it for full week and it is just the best thing in the world! Even my mom who normally doesn't like this stuff loved it. Make a huge one so you can have hash for breakfast, sooooooo yummy!!

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  • on August 03, 2008

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    I can't imagine anyone not loving this....I kept it in the brine, in the fridge for 4 days....cooked it 5 hours at 300, sat in oven after I turned it off for 1 hr...then out for another hour.
    It was superb.

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  • on March 16, 2008

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    Although I didn't brine it and cook it with the veges, I did cook it using the methods described in the oven. Awesome!

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  • on August 26, 2007

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    I made this recipe exactly as written after watching Tyler demonstrate it. This was the very best corned beef I have ever tasted. I used a kosher brisket which, along with purchasing all the spices, made it very expensive. Still it was worth it!!

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  • on July 17, 2007

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    I never knew exactly how to make this but after watching this show I produce a melt in your mouth dish with 2 days (allowed time for brining I highly recommend this recipe...very simple and the oven does most of the work.

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  • on July 10, 2007

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    I'm so tired of these chain restaurants that use Irish names but fall WAY short of the traditional Irish American dish...surprisingly some places are covered in shamrocks and don't have anything Irish on the menu. From now on I will stay home on St. Patty's Day and make this ULTIMATE corned beef. My family loved the tastes of the new and different herbs that they've never had. Everyone will love you for making it! Excellent

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  • on June 27, 2007

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    This is great, well worth the time it takes to make it. I've made it twice already. I did add a few smashed juniper berries to the brine. The Herbed Root Vegetables are perfect with the meat. Make some soda bread and you're all set!

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  • on March 31, 2007

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    This is the third time I have made this recipe and the longest I let it brine....8 days...It was so awesome! The only think I did different was after taking out the corned beef and cabbage, I cooked the potatoes and carrots on the stove in the broth...YUMM-O! Keep it up Tyler,you are the best!

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