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Corned Beef

The aroma of the spices in this recipe are so outstanding, that it almost unfair that you have to wait several hours before you can indulge. It is done to perfection when the corned beef is brown on the outside but rosy on the inside. It is so inviting...let's eat!
Course Lunch, Main Dish
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 people

Ingredients

  • 4-5 lbs. Kosher Corned Beef ask your butcher for the best meat to use.
  • 1 medium whole garlic clove
  • 2 medium onions, peeled and cut into quarters
  • 2 whole cloves
  • 6-8 whole black peppercorns
  • 1 large bay leaf
  • 1/4 tsp. mustard seeds
  • 1/4 tsp. dried rosemary
  • 1 large head of cabbage,cut into quarters. optional

Instructions

  1. Put beef into large stock pot, Add all the seasonings. Do not put the cabbage in the pot. Pour cold water into pot, to cover the meat. Bring to a boil. Skim off foam. Cover pot. Lower heat to a simmer.
  2. If using the cabbage, after 3 1/2 half hours, add the cabbage. Simmer for 30 minutes more. This should be fork tender, if not let it simmer until it is fork tender. Use your judgement. Remove, and slice to your desired thickness. Corned Beef can be served cold or hot. Your choice. This is usually made into sandwiches. Rye bread, potato salad, coleslaw and pickles are excellent side dishes. Maybe French fries. Hmm.