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Corned Beef and Vegetables
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This method leaves the vegetables fresh tasting, with a wonderful texture, and not boiled soft or mushy with the salty corned beef mixture. However, if you prefer a more traditional taste, place the vegetables in with the pot of meat during the last 30-45 minutes of cooking. I have found that most people prefer my "more modern, less traditional" method!
3-5 pound corned beef brisket
Rinse the corned beef under cold running water to remove the brine. Place in a large pot with a heavy bottom, cover the meat with cold water. Cut up and add one of the onions. Cover, bring to a boil and then reduce to a simmer, and cook on the burner for about 2 hours or until the meat is fork tender. If it is a large brisket, cook it for a total of 3 hours.
Recipe created 1995-03-14.