Corned Beef
A beloved tradition by many, corned beef on St. Patrick's Day represents the spirit of this Irish celebration for all. Its tender, flavorful slices are ever present at annual gatherings and hearty feasts during this festive time of year.
Ingredients
- One 3 lb. corned beef brisket in brine
- 16 cups cold water
- 2 bay leave
- 6 all spice berries
- 3 whole cloves
- Mustard for serving
- A Large Dutch Oven
Instructions
- Preheat oven to 275°F.
- Rinse Corned Beef. Place beef in dutch oven, add all ingredients and bring to a boil on the stove top. Meanwhile, skim off any scum that rises to the surface.
- Cover and transfer to the oven for 3 hrs. It should be fork tender. If it does not want to split with a fork, let it cook longer. (If you have an instant read thermometer, the goal temp is 200°F + rest time)
- If serving immediately, remove from liquid and set aside. Cover loosely with foil and let rest for about 20 minutes. If you are cooking in advance, remove from heat and let it come down in temperature in or out of the liquid, and then wrap tightly until ready for use.
- Slice the meat ACROSS THE GRAIN into 1/4 inch slices. If you do not cut this meat across the grain, it will be chewy. To make sure you are slicing correctly, slice a piece and if you can break it apart easily, you are on the right track.
- Serve with good quality spicy mustard
Notes
*corned beef shrinks considerably! You can figure on about a pound a person when buying it. Make extra for leftovers and make Ruben Sandwiches!