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 Time10minutes
Cook Time3hours
Total Time3hours10minutes
Servings6people
Ingredients
4-5lbs.Kosher Corned Beefask your butcher for the best meat to use.
1medium whole garlic clove
2medium onions, peeled and cut into quarters
2whole cloves
6-8whole black peppercorns
1large bay leaf
1/4tsp.mustard seeds
1/4 tsp.dried rosemary
1large head of cabbage,cut into quarters.optional
Instructions
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.
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.