New England Style Corned Beef Recipe - Cooking Index
3 lbs | 1362g / 48oz | Fresh uncooked corned beef brisket - - (to 4 lbs) |
Water | ||
2 tablespoons | 30ml | Black peppercorns |
6 | Carrots - peeled, and | |
Thickly sliced | ||
2 | Turnips - peeled, quartered (large) | |
12 | White onions - peeled, with root (small) | |
End left intact | ||
16 | New potatoes - scrubbed (small) | |
1 | Cabbage head - outer leaves (small) | |
Removed, quartered |
Place beef in large pot and cover with water. Add peppercorns. Bring to a boil, reduce heat, and simmer for 3 1/2 to 4 hours, until fork tender and meat easily releases when pierced.
Add vegetables to simmering pot, in stages, during final hour of cooking time: Add onions with one hour of cooking time remaining; carrots and turnips with 45 minutes remaining; cabbage with 30 minutes remaining; and potatoes with 20 minutes remaining.
Serve with mustard, pickles, and country rye bread.
This recipe yields 8 servings.
Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C09 broadcast 03-16-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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