20 Reviews of St. Patty's Day Corned Beef

From: ratherbeswimmin'

On Mar 20, 2003

I am somewhat embarassed to say that I have never in my life eaten corned beef. This is what I made for our St. Patrick's Day family get-together and boy, have I been missing out. In preparation, I sent my husband out to get the red Irish ale. You are right, that is a very key ingredient. I followed your directions to the letter and I made extra spice rub just for the carrots and potatoes. That is definitely the way to go. The meat was so tender, you could cut it with a fork. The red color was beautiful and impressive. The spice rub had a delicious sweet and spicy flavor. I served it with cabbage and soda bread. So, this is the first St. Patrick's Day that I have made actual Irish cuisine. We loved it and thanks for your most excellent recipe.

From: carrielu

On Mar 28, 2002

Boiling the day before made all the difference for me. We went out for an Irish breakfast and a stout, came home finished the meat and vegetables in less than an hour. Took it to a party for 20 and there wasn't a bite left. I had to make it 3 more times that week, and everyone said it was the best they've ever tasted. It was true that it didn't matter on the size of the meat when baking,it was already cooked. We even left it all in the oven on low for an extra hour. Since it wasn't sitting in all that juice, the veggies didn't get mussy. I'll never JUST boil my corned beef again!!!

From: Sue78

On Mar 9, 2008

I made this with Bud Light instead of Killians but I did everything else exactly as stated. My boyfriend (who is EXTREMELY picky) took a bite of the meat and looked at me and said "WOW! This is unbelievable!' I guess that says it all. Thanks for the great recipe.

From: Bayhill

On Nov 9, 2005

My family loved this corned beef!! The only change that I made was to add the veggies (potatoes, carrots, and parsnips) to the meat during the last half hour of cooking and added enough water to cover. When the meat and the veggies were done, I removed them to the roasting pan with the dry rub, as directed, and added a head of cabbage (cut into wedges) to the cooking water. By the time that the meat was glazed, the cabbage was done. This was a delicious meal. Thank you for sharing this recipe.

From: Chef #463079

On Feb 26, 2008

I am not a big Corned Beef fan, but we have a large St. Patty's party and I tried this and another Corned beef recipe. This recipe was completely finished and people were raving about it. It is now top of the party list. Thanks

From: Tish

On Mar 18, 2002

This is a great recipe. The corned beef is so tender it shreds with a touch. The meat when cut was a beautiful red, due I am sure to the ale, which was enjoyed alone as well. The rub was a nice sweet to the saltness of corned beef. We really enjoyed this meal!

From: Maryin Ala.

On Jul 4, 2005

I was careful to follow the directions in the recipe concerning discarding the liquid and the spice packet. I thoroughly rinsed the meat and trimmed the fat. However, the corned beef was so salty we could not eat any of it. What a waste of good meat! The color was very attractive due to the red ale, but the vegetables were too sugary and spicy for our taste. I am returning to my usual way of cooking corned beef. That's how we learn!

From: Vina

On Mar 18, 2004

I wish I had eaten this after the boiling phase. I stole a small slice before adding the rub and loved it! I wasn't as happy after baking it with the rub. I guess I just don't like meats with sweet glazes, as I thought it really overpowered the delicious flavor of the meat. I will definitely use your recipe for the boiling liquid from now on, however. Thanks for posting.

From: Lightly Toasted

On Mar 17, 2007

this was really, really6 good. I hesitated to make a brisket, because then tend to be so fatty, and don't "sit well" with our healthy diet. Trimming the fat with kitchen shears is a great hint. Even picky-picky DD#2 loved it. I did, however, cut back on the amount of brown sugar, being diabetic, and didn't notice it having an adverse effect. Hubby really liked this, and I may toy with it and try making it in favorite beer, which is Guiness Stout. The house smelled DIVINE while this was cooking!

From: Nana Chickens

On Mar 18, 2007

Thanks HF for posting this great recipe, along with the rest of your St. Patty's Day menu. I would not change a thing in regards to the prep of the meat, the cabbage with cheese sauce, the Irish soda bread or the grasshopper pie. My DH said, "this is a keeper, mom." The one thing I think I would change is that next year I'll do the mashed potatoes and snips. I'm was not that found of the potatoes and carrots done in that manor. Not a negative rating, just my personal preference. Just wonderful. DH said I should have my own cooking show. Thanks again for making a very memorable meal. Leslie