31 Reviews of Kevin's Best Corned Beef

From: Patricia Black

On Aug 21, 2001

This recipe sounds delicious, and I'm definitely going to use it next time I make corned beef. Just a thought---Mom was Boston-bred Irish and swore that whenever you cooked corned beef, you should always put it in plain water with a tablespoon of cider vinegar; bring to a boil and then discard the water. Supposedly this cuts the grease that the meat gives off during the actual cooking. Anybody else ever heard this?

From: LastBaron

On Mar 28, 2005

The very best flavor. Absolutely wonderful. I do think it needs to be cooked longer, though. I usually go an extra 25 minutes to ensure absolute tenderness.

From: M&Mers

On Mar 26, 2002

You're right, Kevin! This WAS the best corned beef I've ever tasted. The meat was tender and juicy and the cabbage was a good accompaniment. I found the other veggies to be a bit bland though. Next year, when we make this recipe, we will try putting all the seeds into an infusion ball (a mesh ball used by loose tea drinkers) so we don't have to pick them off the veggies and meat. Thanks for the recipe!

From: Good Looking Cooking

On Mar 2, 2008

We love corned beef and my family & friends always rave when I cook it. I cook mine similiar to Kevin's, without the beer, coriander seeds and dill. Whole star anise, juniper berries, cloves and a whole chilli adds great flavour as well, without being too spicy. To jazz up the vegies add a small knob of butter, pepper and some freshly grated nutmeg, which adds a new dimension to cabbage.

From: Malarkey Test

On Mar 13, 2000

easily the best i have ever had. juicy flavorful, not dry. the vegetables retain crispness as well, not bland at all!

From: Pat Kinney

On Mar 24, 2001

I had never cooked a corned beef before and wanted a recipe to serve family for St. Patrick's Day. Found this recipe via the Internet and tried it. Everyone at dinner raved about the tenderness of the meat and the flavor. They continue to talk about how good it was. The recipe was easy to follow and everything turned out perfect. In fact, they asked for the recipe.

From: Dennis

On Aug 23, 2001

A suggestion to try: After cutting the fat off the meat (step 15), I often spread the meat with a mixture of equal parts honey and mustard and bake at 350 for about 15-20 minutes. It's an extra step but it puts a tasty glaze on the meat.

From: Betty Wagner

On Mar 25, 2001

Wow!I came here looking for a recipe for corned beef because I had never cooked one before. I had to buy most of the spices but it was well worth it. The recipie was easy to follow and my 7 other guests raved about the flavor. They said they could have not gotten a better meal in a restaurant. Thanks!

From: Chef #524318

On Aug 14, 2007

From: Ben Rocke

On Feb 13, 2003

Kevin this recipe is really good! I've made the recipe several times. This time I'm trying the recipe without vegetables in the pan as they havent turned out as tasty as I have expected in previous attempts. For those who LOVE corned beef, you will LOVE this recipe!