1 corned beef drisket,4-5 Ib (2-2.5kg) cold water as needed
3 qt (31) water ,boiling
2 onions,each stuck with 3 whole cloves
2carrots,peeled
2 bay leaves
3 fresh parsley spring
12 peppercorns, crushed
12 coriander seeds
1 cinnamon stick, adout 1 inch (2.5 cm) long
Instructions
place the corned beef in a large, heavy pot and add cold water to cover. bring to a boil, reduce the heat ,cover and simmer for 1 hour. pour off the water.
Add the boilling water ,onions and carrots. bring back to a boil and skim off any scum or frouth from the surface .add all the remaining ingredients, reduce the heat ,cover and simmer until the meat is tender but firm 2-4hours.
after 2 hours, occasionally test the beef with a skewer for doneness .when it pierces easily,it is ready.
Drain the meat. place on a platter and let stand for about 10 minutes. slice aross the grain and serve.
Originally Submitted
5/5/2008
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