Ingredients
-
1 3/4
-
2 1/2
-
6
-
1
-
6
-
1
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
Kevin’s Best Corned Beef, This is the best corned beef you will ever have. , Good favor, but too subtle. I had to add salt. Next year I will marinate the seasoned brisket over night to enhance flavor and tenderize. Im also going to experiment by adding Tbsp of paprika., Not sure what people are talking about. Mine burnt to a crisp an hour before it was supposed to be done. Pretty sure its ruined. Didn’t change anything except didn’t have a few of the spices
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Steps
|
1
Done
|
Use a 14 to 20 Qt. Pan. |
|
2
Done
|
Coarsely Chop Enough Onions and Carrots to Make 1 Cup Each. |
|
3
Done
|
in Pan, Place Onions and Carrots, Corned Beef With Any Liquid from Meat, Vinegar, Stout, Mustard Seed, Coriander, Peppercorns, Dill, Allspice, and Bay Leaves. |
|
4
Done
|
Add Water to Barely Cover Beef. |
|
5
Done
|
Cover Pan and Bring to a Boil Over High Heat. |
|
6
Done
|
Simmer Till Meat Is Tender When Pierced, 2 1/2 to 3 Hours. |
|
7
Done
|
Meanwhile, Cut Remaining Onions Into Wedges. |
|
8
Done
|
Cut Remaining Carrots Into 2 Inch Lengths, Halve Them Lengthwise If Large. |
|
9
Done
|
Cut Cabbage in Half Through Cores, Then Into Wedges. |
|
10
Done
|
Scrub Potatoes. |
