Ingredients
1 (3-pound) corned beef brisket (uncooked), in brine
10 cups cold water
6 cups dark beer
5 bay leaves crushed
2 teaspoons black peppercorns
2 whole allspice berries
2 whole cloves 1 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
4 carrots cut in half
Freshly ground black pepper
1 tablespoon pickling spice.
Or
Get the one with the spices already in the package.
How to cook
In a large pot place corn beef, spices ,beer and water and bring to a boil.Then turn down and simmer for 3 hours and 45 mins or until fork slides into meat.
NOTE : Do not boil the meat simmer on low for a fork tender textureTransfer the corned beef to a cutting board and cover tightly with foil to keep warm.
Add the cabbage , potatoes and carrots to the cooking liquid and bring to a boil. Lower the
heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef
across the grain of the meat into thin slices. Lay the slices over the cabbage and
surround it with the potatoes. Ladle some of the hot cooking liquid over the
corned beef and season with pepper. Serve immediately with a mustard or horseradish sauce.
Cook's Note: Leftover corned beef makes great corned beef hash.
Horseradish Sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish,
zest, and 2 teaspoons salt. Season generously with pepper to taste.
Refrigerate the horseradish sauce for at least 30 minutes before serving.
Yield: about 1 3/4 cups
