The Love Chef


St. Patrick's Day Recipes


Corned beef is beef that has been cured in a seasoned brine solution.

One 3 to 4 pound corned beef brisket 
            1 onion studded with 4 cloves and cut in half 
            2 cloves garlic, peeled and crushed 
            2 bay leaves 
            1 teaspoon peppercorns 
            teaspoon sugar

Serves 6 to 8. 

Place the brisket in a large pan and cover with cold water. Add the onion, garlic, bay leaves, peppercorns, and sugar. Cover the pan and bring it to a boil. Reduce heat to a simmer. After 30 minutes, skim off all foam residue. 

Re-cover and cook about 3 hours, or until tender. Add boiling water if any has evaporated. As with most meats and poultry taken directly from the heat, let it rest 5 to 10 minutes before carving. 

Slice the brisket against the grain. Lay the slices in the center of a large platter and surround it at both ends with cabbage, rutabaga, onions and carrots, as cooked in the following recipe. I like to arrange the meat slices so they do not look picture-perfect but somewhat casual.


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Page last updated: Thursday, March 07, 2002 10:31 AM ET