Recipe by chia
posted by request this is our march regular. leftovers make great reuben sandwiches, if there are any
Top Review by Cindy Lynn
This turned out wonderful as far as I am concerned! DH missed my glaze after the initial boiling and simmering, but I didn't (I'm not especially fond of sweetened meats, although I don't mind occasionally using the mustard and brown sugar glaze I do on corned beef, so next time, I will glaze a portion for him). In addition to having half of the corned beef left over (there were only two of us eating when I made this), which I used for SackVilleGirl's Great Round Reuben last night, I added a tomato based sauce from chicken I did the night before and converted the left-overs into a stew that I served with a crusty homemade bread. Both were delightful make-overs since I'm one of those people who hates left-overs...I will certainly be doing this recipe again and likely buying corned beef briskets more frequently! Thank you for sharing chia!!!
- 3 -4 lbs corned beef, in brine
- 10 -12 cups water, to cover
- 2 bay leaves
- 10 peppercorns
- 4 whole allspice
- 1 teaspoon kosher salt
- 8 whole cloves
- 1 teaspoon mustard seeds
- 1 large onion, quartered
- 1 lb small red potato
- 1⁄2 lb baby carrots
- 1 large cabbage, cut in 6 ths
Directions See How It's Made
- in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered.
- add potatoes and carrots, simmer 15 minutes.
- add cabbage wedges, simmer covered 6-10 minute.
- slice corned beef thinly across the grain.
- serve with grainy mustard and horseradish sauce.