Cookbook:Homemade Corned Beef
| Homemade Corned Beef | |
|---|---|
| Category | Beef recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Historically Irish Corned Beef has been world renowned for being served as the primary preserved meat on the Royal Navy ships of the 16th and 17th century, with no equal, even though unaffordable by the Irish peasants themselves. Realistically, it wasn't until the Irish in America became successful that they could once again afford to eat their national cuisine and their wonderful invention could be savoured in the average household giving the dish special meaning.
Ingredients
[edit | edit source]- 1 ea. (6 lb / 2.75 kg) round/brisket of corned beef
- 3 carrots, sliced diagonally
- 3 medium onions, chopped
- Mixed herbs
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
- ½ pint Guinness beer
Procedure
[edit | edit source]- Put the brisket on a bed of the carrots and onions in a large saucepan.
- Just barely cover everything with room temperature water, add the allspice and cloves, and simmer lightly for 4 hours.
- Add the beer, and simmer for another hour.
- Serve it cold on Christmas. Since there is no need to slave in the kitchen this day, the brisket should be removed and pressed between 2 dishes with a weight on top, reserving the juice for hot topping gravy; other days you can serve hot.