Howard Stephany
Howard likes to cook this every
St. Patricks Day.
4 to 5 Lb Corned Beef Brisket
8 Quarts Water
2 Tsp Peppercorns
2 - 3 Cloves Garlic, Peeled
2 - 3 Bay Leafs, Whole
1 Lb Medium Yellow Onions
Peeled and Quartered
2 Lbs Carrots, Peeled and
Cut into 2 inch Chunks
3 Lbs Boiling Potatoes, Peeled
1 Medium Head of Green Cabbage,
Cored and Quartered
Hints: Toss potato peels with
vegetable oil and roast in hot oven
until crisp. Season with salt.
Great snack! And remember to
save the trimmings from the
vegetables to go into next week’s
stock pot. Method: Start heating
the water in a large pot over a high
flame. Unwrap and rinse the corned
beef well. Add to the pot. If necessary,
add more water to cover. As soon as
the water comes to a boil turn down
the flame to a very slow simmer.
After simmering for about 30 minutes
skim any particles or foam from the top
of the liquid. Add the peppercorns, garlic
and bay leaf. Continue to simmer. Total
cooking time is about ¾ to 1 hour per
pound of brisket at a very slow simmer
(a 4lb brisket should cook for 3 to 4 ½
hours; a 6 lb brisket should cook for 4 ½
to 6 hours) Meanwhile, prepare the
vegetables. Wash, peel and cut the carrots.
Wash and peel the potatoes; leave them
while if small otherwise halve or quarter
them. Wash the cabbage; discard any
yellowed or darkened leaves. Quarter
the cabbage, cut out the core and any
other tough parts. About 1 ½ hours before
brisket is done, add the onions. Follow
with the carrots about 30 minutes later
and the potatoes 15 minutes after that.
The cabbage should go in about 30
minutes before the brisket is ready.