A St. Patrick’s Day classic, we usually go simple and traditional, and this recipe from Joy of Cooking, let’s us partake in the day’s must-have fare without all the fuss. For us, we plop the brisket in the slow cooker, and drink a few beers while it cooks.
- 4 lb corned beef brisket
- 20 black peppercorns
- 2 bay leaves
- 1 head green cabbage, cut into wedges
Wash the corned beef brisket under running water to remive the brine.
Place the brisket in a large pot and add water to cover.
Drop in peppercorns and bay leaves
Simmer, covered, until a fork can easily penetrate to the center, about 3 hours. If desired add cabbage to the pot for the last 15 to 20 minutes of cooking.
prepared horseradish
whole grain mustard
serve with boiled potatoes
Source: Joy of Cooking Simon & Schuster, Inc.
