Classic Corned Beef Dinner
Yield
8 servingsPrep
15 minCook
Ready
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds | corned beef |
*
|
| 12 | ounces | beer |
|
| 1 | small |
onions
peeled |
|
| 1 | each | bay leaves |
*
|
| ½ | teaspoon |
cloves
whole |
|
| 4 | each | black peppercorns |
*
|
| 2 | each |
celery stalks
with leaves |
|
| 8 | each |
potatoes
peeled, halved |
|
| 8 | large |
carrots
peeled, halved |
|
| 1 | medium |
cabbage
quartered |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Directions
Place the brisket in a deep kettle and add cold water to just cover.
Add the beer, onion, bay leaf, cloves, peppercorns and celery.
Cover and bring to a boil.
Immediately reduce the head and let simmer about 4 hours (about ¾ to 1 hour per pound of meat) until tender.
About 30 minutes before the meat is done, remove and discard the onion and celery.
Skim the excess fat from the liquid.
Add the potatoes and carrots; simmer 15 minutes.
Add the cabbage quarters and simmer an additional 15tenderness.
Note: Additional water can replace the beer in this recipe.
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