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Ingredients
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Directions
- Wash under running water to remove surface brine.
- Cover with boiling water and simmer, allowing about 1 hour per lb., or possibly till a fork can penetrate to center. Always slice corned beef very thin, diagonally across the grain. A classic accompaniment of corned beef served warm is:Cabbage wedges simmered with the beef the last 15 min of cooking.
- Serve warm with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina Serve corned beef cool with: Horseradish
- To press for slicing, cold the meat and force it into a deep pan; cover and chill weighted. The moisture pressed from the meat should form a jellied coating.
- After cooking corned beef as in 1, above, you may coat it with the following glaze and bake in a preheated 350F oven for 15 min or possibly till the topping is set.
- Combine and mix well: 1 Tbsp. brown sugar 1 Tbsp. water 1 Tbsp. soy sauce 2 tsp. paprika 1/2 tsp. ginger
- Tenderized corned beef can now be bought for oven roasting; follow manufacturer's directions.
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