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ingredients: 1 (3-lb) corned beef brisket, cut in half
2 cups water
1 cup brown or alt style beer
3 garlic cloves, minced
1 bay leaf
2 fresh thyme sprigs
2 Tbsp sugar
2 Tbsp sherry vinegar
12 whole mustard seeds
3 whole star anise
12 whole black pepper corns
½ tsp pepper
1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered
1 lb baby carrots
1 small head cabbage, cut into wedges
directions:
1. Place the brisket in a 5-qt heavy-bottomed pan. Combine water, beer, garlic, bay leaf, thyme sprigs, sugar, vinegar, spices and pepper and pour this mixture over the brisket.
2. Cover and bring to a boil; reduce to a simmer for about 3 hours, adding water as needed during cooking. Cook until a fork can be easily inserted into the center of the corned beef. Carefully remove brisket and put on a cutting board to cool.
3. Add 2 cups water to the pot and bring to a boil over medium heat. Add all the vegetables and bring back up to a boil. Reduce to a low simmer and cook until the vegetables are fork tender, about thirty minutes.
4. Slice your corned beef across the grain into 1/4-inch slices. Serve in a bowl with the broth and vegetables.
KITCHEN COUNTER:Serves 4-6.
2 cups water
1 cup brown or alt style beer
3 garlic cloves, minced
1 bay leaf
2 fresh thyme sprigs
2 Tbsp sugar
2 Tbsp sherry vinegar
12 whole mustard seeds
3 whole star anise
12 whole black pepper corns
½ tsp pepper
1 medium onion, cut into wedges
4 medium potatoes, peeled and quartered
1 lb baby carrots
1 small head cabbage, cut into wedges
directions:
1. Place the brisket in a 5-qt heavy-bottomed pan. Combine water, beer, garlic, bay leaf, thyme sprigs, sugar, vinegar, spices and pepper and pour this mixture over the brisket.
2. Cover and bring to a boil; reduce to a simmer for about 3 hours, adding water as needed during cooking. Cook until a fork can be easily inserted into the center of the corned beef. Carefully remove brisket and put on a cutting board to cool.
3. Add 2 cups water to the pot and bring to a boil over medium heat. Add all the vegetables and bring back up to a boil. Reduce to a low simmer and cook until the vegetables are fork tender, about thirty minutes.
4. Slice your corned beef across the grain into 1/4-inch slices. Serve in a bowl with the broth and vegetables.
KITCHEN COUNTER:Serves 4-6.