 |
Prep Time: 15 Minutes Cook Time: 195 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
leftovers make great reuben sandwiches, if there are any. Ingredients:
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:
1. in large pot add corned beef, water, spices and onion, bring to boil and simmer 3 hrs, covered.
2. add potatoes and carrots, simmer 15 minutes.
3. add cabbage wedges, simmer covered 6-10 minute.
4. slice corned beef thinly across the grain.
5. serve with grainy mustard and horseradish sauce.
|
|