Corned Beef Brisket

Cut brisket in half; rinse off and put in large kettle and cover with cold water; bring to boil and cook 15 minutes. Discard water. Make garni bag (below), use cheescloth and tie with string.

To the brisket, add the beer, cold water to cover, garni bag, the large halved onions, garlic, mustard, and brown sugar. Bring to boil and simmer for 2 - 2 1/2 hours. Do this the day before so the brisket will have great flavor. Save the water and the garni bag. Always keep brisket in the cooked liquid. Serving day, put carrots and potatos in smaller pots and ladle liquid into them to cook them, put cabbage cut in fourths into pot with brisket and cook until cabbage is tender.

Combine horseradish sauce ingredients (below) and serve with corned beef dinner.

For Garni Bag:

• 2 tablespoons pickling spice, along with spices packed with the brisket
• 10 whole peppercorns
• 7 whole cloves
• 3 bay leaves crumbled
• parsley chopped

Horseradish Mustard Sauce

• 1/2 C sour cream
• 1 1/2 - 2 tsp dry mustard
• 1 tsp (+) horseradish (to taste)
• 1/4 tsp onion salt

Mix and serve with corned beef.

More Corned Beef Recipes
Classic Corned Beef Dinner
Corned Beef Bake
Baked Corned Beef
Glazed Corned Beef
Oven Corned Beef and Vegetables
Corned Beef Sandwich
Corned Beef Boiled Dinner
Corned Beef Brisket with Cider
Corned Beef with Veggies
Corned Beef Hash with Eggs
Corned Beef Hash Brown Casserole
Corned Beef Hash
Corned Beef Brunch Casserole
Apple and Brown Sugar Corned Beef Recipe

Corned Beef Index
Cabbage Recipe Index
Beef Recipes Index
Crockpot Beef Recipes

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