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Boise, Idaho

Member since Sep 2008

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Reviewed Corned Beef

Mar 18, 2012 in Food Network Community Toolbox on

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 th...

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