Corn Beef recipe?

Cook potatoes and cabbage in a separate pot of boiling water, otherwise it wind up too salty.

Purchase the best corned beef brisket you can find, avoid the cheap brands offered in most markets in March. Go for the more expensive ones.I try to find one with some fat on it.

Open the package, rinse off the meat, set it down and cover the top bottom and all sides with whole cloves, as many as 20 or more, inset them into the corned beef, even if you need to use a little knife. If there is a spice package packed along with the meat open that and put it into the water (I find it doesn't do much for flavor and it is unimportant, but if it's there I use it) Also, if you have a couple of bay leafs throw them into the water and or pickling spice, if you do not have that little packet of spices packet with the meat. about a tablespoon of the pickeling spice, but that part is optional.

Place the meat into the water, using a heavy iron dutch oven if you have one. Bring to a boil, depending on the size, cook on top of the stove covered at a slow simmer for 2 - 21/2 hours, until fork tender. Remove from water, remove all the cloves, let rest for 10 minutes, carve . .enjoy . .This is how my Mom cooked it and everyone loved it. Beleive me the cloves make this dish-delish and nothing could be easier.

Put corned beef in pot add cabbage pickling spice to taste and 1/4 cup whiskey.Add water to cover corned beef and cabbage. Simmer abt 5 hours. The aroma is unbelievable.

pound kosher salt

2 gallons water, divided

8 pounds beef brisket

6 bay leaves

8 black peppercorns

1 onion, chopped

1 medium head cabbage, quartered

1 pound carrots, sliced

1 turnip, chopped

1 teaspoon chopped fresh cilantro

8 potatoes - peeled and cubed

DIRECTIONS

In a large stainless steel or cast iron pot, combine the salt, water and brisket. Cover and let sit for 7 days in the refrigerator. (Note: brisket must be completely submerged, so double the salt and water if necessary.)

After 7 days, drain the brine and add 1 gallon fresh water, bay leaves and peppercorns. Bring to a boil, reduce heat to low/medium low, and simmer for 3 to 3 1/2 hours.

During the last 45 minutes of cooking, add the onion, cabbage, carrots, turnip, cilantro, and potatoes. Continue simmering until all vegetables are tender.

Yes, you can buy canned corned beef, take a cabbage whole and put it in a pot of boiling water just until the cabbage can come off the head piece by piece and then you take the corn beef and place a dollop in the cabbage leaf and roll it up and when all are rolled up you can place them in a pyrex dish with tomato sauce and lipton onion soup mixture and place top over dish and bake until done. Delicious. I love stuffed cabbage. Can also use hamburger.

add corn beef to a boiling pot of water then Peel Potato's, carrots, turnips and cut up some cabbage then add some salt and pepper boil this for about 3 hours and then you have your meal.

Happy St. Patrick's day

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