Ingredients
-
1
-
1
-
2
-
1 1/2
-
4
-
2
-
1
-
3
-
1/2
-
1
-
-
-
-
-
Directions
Steps
|
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
|
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. |
|
6
Done
|
Turn the Heat Under the Pot to High and Bring to a Boil. |
|
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. |
|
9
Done
|
While Meat Is Simmering, Prepare the Veggies. |
|
10
Done
|
Cut Some Wedges Off Your Cabbage (i Never Use the Whole Thing Unless It Was a Very Small Cabbage). |
