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Corned Beef Brisket Recipe
Ingredients
By Measure
1/2 quart beer
3 quarts water
5-6 pound corned beef brisket
2-teaspoon mace
1 tablespoon cracked black pepper
1/2 teaspoon fennel
1-tablespoon allspice
2-tablespoon coriander
1/2 teaspoon red pepper flake
1/2 teaspoon celery seed
8 bay leaves
2-tablespoon cassia bark
1 cabbage cut into 6th
2 carrots, large chop
3 ribs celery, large chop
Preparation
1/2 quart beer
3 quarts water
5-6 pound corned beef brisket
2-teaspoon mace
1 tablespoon cracked black pepper
1/2 teaspoon fennel
1-tablespoon allspice
2-tablespoon coriander
1/2 teaspoon red pepper flake
1/2 teaspoon celery seed
8 bay leaves
2-tablespoon cassia bark
1 cabbage cut into 6th
2 carrots, large chop
3 ribs celery, large chop
- Add all of the ingredients in a stockpot that can easily accommodate the brisket and the liquid. Place on the range and turn to high. Bring to a boil then reduce the heat to a low simmer. Cook partially covered for 2.5-3.5 hours until the beef is tender. Allow the brisket to cool so you can handle it, warm but not hot. Remove from the cooking liquid. Slice for sandwiches or dice for corned beef hash.
Note: If you need to add water during the cooking process feel free to add more.
Yields 8 large portions
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