Corned Beef
Source of Recipe
Cheryl
Recipe Introduction
This recipe is from the Springfield, Illinois newspaper. We make it almost every St. Patrick's Day - terrific!
List of Ingredients
- Corned beef brisket (about 5 - 6 lbs)
- 1 medium onion, halved
- 1 clove garlic
- 6 whole cloves
- 8 peppercorns
- 2 bay leaves
- 1 cup celery, cut in 2-inch pieces
- brown sugar
- potatoes
- cabbage
Instructions
- Start the day before serving and let beef marinate overnight.
- Place corned beef in large pot.
- Cover with cold water and bring to boil.
- Pour off water, cover with fresh, cold water and bring to second boil.
- Add halved onion, seasonings and celery.
- Reduce heat, cover and simmer for 3 - 4 hours until fork tender.
- Refrigerate corned beef in liquid overnight.
- The next day, about one hour before serving, remove hardened fat.
- Remove beef from liquid and place in shallow roasting pan.
- Spoon some of the liquid over brisket and place in 325 degree oven for 30 minutes. (Reserve remaining liquid for Emerald Isle vegetables.)
- Sprinkle with 1/2 cup firmly packed brown sugar and return to oven for another 30 minutes or until well-glazed and hot.
- Slice thin.
- For Emerald Isle vegetables: heat liquid from corned beef to boiling.
- Add 24 whole picking onions (if desired) & whole potatoes, peeled.
- Cook until tender. Remove from liquid and keep warm.
- Add cabbage wedges to hot liquid and simmer for 3 - 5 minutes or until tender, but still crisp.
- Place potatoes, onions and cabbage wedges around corned beef slice.
Final Comments
Serve with cooked carrots and Irish soda bread. Irish coffee doesn't hurt either.
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