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 Pub date
2008-01-07

Corned beef recipes

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Corned beef

4    lbs. corned beef
2    tbsp. pickling spice
3    cloves garlic
1    small onion, cut in half

     Rinse corn beef.  Place in large pot and
cover with cold water.  Bring to boiling.
Meanwhile, tie pickling spice and garlic in
cheesecloth bag.  After water boils, lower
to simmer and add the spice bag and onion.
Cook 3 1/2 to 4 hours or until meat is fork
tender.  Add water as necessary.  Remove to
cutting board.  To serve, cut across the grain
into thin diagonal slices.  Serve with
horseradish or mustard sauce.


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