Long associated with St. Patrick's Day celebrations, corned beef is a tradition in many Irish-American homes. Some swear that it is unknown in Ireland, while others are certain that it has been around in one form or another for centuries in the Auld Sod. Whatever the truth may be, here is a version that can grace your table with pride any day of the year.
Instructions
1. Rinse a beef brisket in cold water to remove any brine and place into a large pot.
2. Pour beer over the brisket and add water until the meat is covered by the liquid. Add onions, bay leaves and peppercorns.
3. Bring to a rolling boil. Cover pot and reduce heat to medium-low for a gentle boil. Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
4. Add carrots and place cabbage quarters on top of the meat. Cook for an additional half-hour until the vegetables are tender. Turn off heat.
5. Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
6. Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter. This methods makes six servings.
Tags: until meat