Corned beef Irish American style
Mrs. Clark’s Corned Beef
Brisket of corned beef with all the provided seasoning. Rinse the package out with cold water. Dumping the contents into the pot. All that red stuff belongs in the pot. It is not blood. It is flavoring from the mfg.
5 large garlic cloves pealed
2 medium onions medium chopped length wise
1 bay leaf, big
19 whole black pepper corns
9 whole coriander
All the above goes into a big pot with enough water to cover the beef with say 3” of water. A partial cover on the pot works well.
Bring to a boil making sure the beef does not stick to the bottom of the pot and turn down to a simmer.
When the twork (two pronged fork) starts to penetrate the beef about half way put in quartered cabbage, carrots, potatoes (red). Bring back to a boil and then simmer till the meat and cabbage are done. Cabbage can go in sooner if large.
Done when twork goes into beef with ease, almost. DO NOT OVER COOK.
Skim off some of the fat and water to use as a gravy (flavoring) on everything.
Reserve the meat and pour the rest into a strainer. All that stuff in the strainer is your asides for the meal.
Brisket of corned beef with all the provided seasoning. Rinse the package out with cold water. Dumping the contents into the pot. All that red stuff belongs in the pot. It is not blood. It is flavoring from the mfg.
5 large garlic cloves pealed
2 medium onions medium chopped length wise
1 bay leaf, big
19 whole black pepper corns
9 whole coriander
All the above goes into a big pot with enough water to cover the beef with say 3” of water. A partial cover on the pot works well.
Bring to a boil making sure the beef does not stick to the bottom of the pot and turn down to a simmer.
When the twork (two pronged fork) starts to penetrate the beef about half way put in quartered cabbage, carrots, potatoes (red). Bring back to a boil and then simmer till the meat and cabbage are done. Cabbage can go in sooner if large.
Done when twork goes into beef with ease, almost. DO NOT OVER COOK.
Skim off some of the fat and water to use as a gravy (flavoring) on everything.
Reserve the meat and pour the rest into a strainer. All that stuff in the strainer is your asides for the meal.
