How To Cook A Perfect Corned Beef Recipes

Steps:

• Rinse a beef brisket in cold water to remove any brine and place into a large pot.
• Pour beer over the brisket and add water until the meat is covered by the liquid.
• Add onions, bay leaves and peppercorns. 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.
• Add carrots, potatoes and place cabbage quarters on top of the meat.
• Cook for an additional half-hour until the vegetables are tender. Turn off heat.
• 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.
• Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.