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MAIN DISHES- BEEF
Basic Corned Beef
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Basic
Corned Beef |
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Your basic corned
beef recipe...
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3 to
5 lb. |
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corned beef |
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1
bay |
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leaf |
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1
head |
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garlic |
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3
whole |
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cloves |
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10
whole |
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peppercorns |
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5
whole |
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allspice berries (or two pinches of
ground allspice) |
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1
whole |
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onion |
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1 |
Put the
corned beef in a large, heavy pot and cover with
water (you can use a crock pot if you'd like).
Add all the remaining ingredients. Bring to a
boil and skim all the foam that rises to the
surface. |
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2 |
Lower the
heat so that the water bubbles occasionally
rather than constantly. Cook, turning every 30
minutes or so, for about 2 hours. Pierce with a
thin-bladed knife, such as a boning knife; the
meat will probably still be fairly tough, but
it's time to begin checking. |
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3 |
Check every
15 minutes or so; when the corned beef allows
the knife to pass into the middle without much
resistance, it is ready. Drain; if you like, put
the meat into a 300°F. oven for 10 minutes to
dry out the exterior a little. (Or wrap it
carefully in tin foil and refrigerate for up to
2 days; reheat at 300°F for 30 minutes in the
foil; unwrap and heat about 15 minutes more.) |
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4 |
Slice
(across the grain, as you would brisket), and
serve. |
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Cooking Tips |
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*Serve with mustard,
pickles and good bread. |
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Recipe Source |
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How to Cook Everything |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again.
"Easy
recipe, and delicious too. I added 1 bottle of harp to the pot to
add just a little extra flavor. I also used the spice packet that
came with the corned beef instead of the spices in the recipe. We
let it cook for about 4 hours in the crockpot, rather than the two
mentioned in the directions."
-San Diego, CA
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