Favorite Corned Beef

Serves 6     St. Patrick”s Day is coming up and corned beef is such an easy meal to fix. You throw everything in a pot, fill it with water and simmer it until the meat is tender. How long that takes depends on the corned beef brisket you select  – how big it is, what brand you choose, etc.  Generally, it takes a minimum of 3 hours, but check the instructions on the package.  I always save the strained liquid/broth to make soup (it freezes well) and cook the red potatoes in the broth to give them added flavor. Traditionally you also cook wedges of cabbage in the broth – although I prefer to make the Cabbage Medley for variety and flavor.

 

Ingredients:

3-5 lb corned beef (select a flat brisket) including the liquid and herbs in the package (Bill Bailey brand from Costco is very good)

1 bay leaf

8-10 cloves of garlic

5 whole cloves

10 black peppercorns

5 allspice berries (or use 1/4 tsp ground allspice)

1 onion – peeled and cut into quarters

Red potatoes (1-2 per person) – peeled or well scrubbed – your choice

3-4 carrots – cut into 3” chunks

1 head regular cabbage – cut into wedges and tied around the middle w/kitchen twine so they don”t fall apart

 

Directions:

Read the cooking directions for the corned beef you purchased and blackjack online note the cooking time.

 

Put the corned beef into a large, heavy pot and cover with water. Add all of the remaining ingredients and bring it to a boil. Skim any foam that rises to the top.  Once it reaches a boil, reduce it to a nice simmer – the water should bubble occasionally, not constantly.

 

Cook it, turning the corned beef every 30 minutes or so, for at least 2 hours (or about 2/3 through the estimated cooking time of the brand you purchased). Start checking for doneness by piercing the beef with a thin knife (like a boning knife).  Note: at this point you can add the potatoes and the carrots to the pot.

Continue to check the meat every 15 minutes or so, until the knife passes through the center of the meat without much resistance.

 

Once the meat is done, remove it from the liquid and set it on an oven proof platter/pan and allow it to dry out for 10 minutes or so in a 300º oven. You can loosely tent it w/some foil if you need more time for the potatoes to cook.  Note: I generally add the cabbage to the liquid when I remove the meat since they don”t take long to cook and I don”t want it mushy.

 

Place everything ona platter and serve with creamy horseradish sauce on the side.  And a Guinness…