Corned Beef
(from Cindy’s recipe box)
The flat cut is much less fatty and gristly than the point cut. And allow for the fact that it will shrink up about 50%. Mr. Petrusa told me to throw out the seasoning packet—occassionally I use it but you don’t need it.
Always turns out great!
Source: Mr. Petrusa’s meat market
Prep time: 5 minutes
Serves 8 people
Categories: beef, entree, make day ahead
Ingredients
- Corned beef
- vegetables: carrots, cabbage, potatoes
Directions
-
Wash corned beef in cold water. Float in kettle in cold water. Bring to boil, turn down to a low to medium boil, cover and cook 2 hours.
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Uncover, bring to room temperature and refrigerate in cooking liquid in kettle overnight. (If it’s cold enough, I just put it in the garage.)
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Remove beef but keep cooking liquid to reheat beef. Slice across grain. You may have to rotate meat to keep slicing across grain.
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Heat liquid from the corned beef and cook vegetables. Remove vegetables and keep warm.
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Bring liquid back to a boil. Turn off heat, add sliced beef, and let warm with no additional heat about 15 minutes.
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Serve with vegetables.