Turned out great! A delightfully non-fussy recipe that adjusts easily to different sized briskets. Leftovers were gone in a flash. Loved that the veggies were cooked separately (therefore weren't part of the flavor profile) as my family digs veggies roasted, not boiled.

Very good and tasty recipe. Was a bit sweet but was a delicious new version we very much enjoyed and would make again. Leftovers were perfect in a melted swiss and corned beef sandwich with dijon mustard and apple slices the next day. Just want to note the meat in the photo is cut with the grain and for maximum tenderness should be cut against the grain. I cut portions of the meat in both directions. There was a major difference in tenderness and mouth feel. Always cut against the grain unless you want to shred the corned beef like you would a pulled pork.