Sunday, March 18, 2012

Corned Beef

This is the way I make my St. Patty's Day dinner every year.  Serves 6.

1 - 5lb. corned beef brisket
1 - 12oz. bottle of Guinness beer

Place corned beef brisket in pot on your stove top. Sprinkle the brisket with the spice packet that's included.  Pour water over the top of the meat till it covers 3/4 of the brisket.

Pour bottle of beer over the top of the brisket.

Cover and let it low boil for 4 hours.  After 2 hours (halfway) check the water level.  Add 2 more cups of water if the water level is below half the brisket. Cover and return to low boil.

Pull the meat out of the pot.  Let it rest on the cutting board for 5 mins. Slice the meat going against the grain.
 Serve with your classic roasted red potatoes, carrots, onion and cabbage.  Or you can use it to make sandwiches.  Great for left-overs.  Or corned beef and hash with eggs the next morning.  Enjoy!

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