Traditional corned beef
Servings: 3-4 servings
Corned beef, the traditional St. Patrick’s Day favorite, is always made of brisket. It was described to me as the love handles of a cow. It’s a flat muscle that runs across the stomach. The brisket is a tough cut (meaning chewy, flavorful and demands slow, low cooking) of meat that has lots of fat.
You either buy the point or the round. The point is the pointed end that has more fat and the round is the leaner side with more meat but a little less flavor.
Most stores carry brisket that is prepackaged and already brined so all you have to do is braise it. If you want to make it a healthier way, consider using a different cut of meat such as the short rib or the chuck roll. They’ll give you a similar flavor but different consistency.
Directions
In a large pot or crock-pot, place brined brisket inside.
Add cold water and cover meat completely.
Add bay leaf, black pepper, ½ the carrots and onion to the pot.
Bring to a boil and then turn down to a really low heat and cover with a lid.
Cook for two and a half hours.
Remove ½ the water and vegetables and then fill with water so it covers the top of the meat.
Continue cooking for another hour and a half.
Next place washed potatoes and the remaining carrots into the pot.
Cook for another 40 minutes.
10 minutes before it’s completely finished shredded onion plus the raw shredded cabbage.
Everything should be cooked and warmed to perfection.
Ingredients
Large Brisket
2 cups baby carrots
10 red creamer potatoes
2 bay leaves
3 onions (2 peeled and halved 1 cut into thin ½ inch strips)
1 head of green cabbage shredded
½ cup horseradish sauce
¼ cup Dijon mustard
