Ingredients
-
1
-
1
-
2
-
1 1/2
-
4
-
2
-
1
-
3
-
1/2
-
1
-
1
-
1
-
-
-
Directions
Lennie’s Corned Beef Dinner, Over the years, I’ve taken ideas from many great cooks and have constantly changed how I cook a corned beef dinner But for a couple of years now, I have done it exactly this way It’s now St Patricks Day 2005, and other members want me to get this down in writing so here goes , 2014, another SPD with Lennie’s fantastic corned beef recipe!
2012 update
This is still the ultimate corned beef recipe Have made it every St Patty’s day since 2008, and pass it on to others each year Don’t change a thing This is the best!
2008 review
Okay, it’s 2008 and I just made this for St Patrick’s Day dinner Oustanding! Everyone at the table, from 10 to 80, loved it I will be making it this way always
Thanks!, Really was excellent used about 2 Tbl brown sugar and it was plenty Will be my go to recipe from now on Thanks!
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Steps
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1
Done
|
Please Note That I've Never Written This Down Before, So Measurements Like the "1 Tbsp Kosher Salt" Are Just Approximations on My Part; Go With Whatever Seems Right to You. |
|
2
Done
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When You're Ready to Start Cooking, Get Out Your Biggest Pot, Then Put That One Back and Get a Bigger One; Really. |
|
3
Done
|
Into the Pot Goes the Corned Beef, Taken Out of Its Plastic Casing. |
|
4
Done
|
Note About Corned Beef: I Have Never Bought One That Had Spices Separate, but I've Read That Here at Zaar, That Some Have the Spices in a Separate Little Package; If Your Spices Are Separate, Open Up the Package and Put Them in With the Beef Too. |
|
5
Done
|
Pour About 3 Cups of Apple Juice Over Beef, Then Add Enough Cold Water to Completely Cover the Meat. |
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6
Done
|
Turn the Heat Under the Pot to High and Bring to a Boil. |
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7
Done
|
Add 1/2 Cup (not Tightly Packed) Brown Sugar to the Liquid, Along With Mustard Seeds. |
|
8
Done
|
When the Liquid Comes to a Boil, Skim Off Any Scum (you Won't Get It All; That's not a Big Deal), Turn the Heat Way Down, Put the Lid on the Pot, and Simmer For 2 Hours. |
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9
Done
|
While Meat Is Simmering, Prepare the Veggies. |
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10
Done
|
Cut Some Wedges Off Your Cabbage (i Never Use the Whole Thing Unless It Was a Very Small Cabbage). |
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11
Done
|
Peel Some Carrots and Cut Into Chunks (i Recommend 4 Carrots but You Can Use Less, or More, Depending on How Much You Like Them); Peel Some Parsnips and Do Likewise. |
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12
Done
|
Peel a Couple of Onions but Leave the Root End On; Cut in Half, Through the Root End, Then in Half Again, Through the Root End (in an Ideal World, This Prevents the Wedges from Coming Apart; Don't Be Surprised If Some of Them Do not Stay in Perfect Segments However). |
|
13
Done
|
Get Someone Strong to Cut the Rutabaga in Half, Then in Half Again; Peel; Cut Into Chunks, not Too Big (just Under an Inch or So Is Fine). use About Three-Quarters of the Rutabaga, but If You Want to Use the Whole Thing, Go For It; or, Use Less If You Want. |
|
14
Done
|
Don't Do Anything to the Potatoes but Rinse Them to Get Off Any Dirt. |
|
15
Done
|
Wait For the 2 Hours to Be Up. |
