Corned Beef - MetroFamily Magazine
MetroFamily Magazine

Where OKC parents find fun & resources

Corned Beef

by Stephanie Clinton

Reading Time: < 1 minute 

St. Patrickʼs day is right around the corner! Corned beef will be in abundance at the grocery store.

Corned beef is just about the easiest piece of meat you can make. Seriously. It comes with it's own little packet of spices. Just put the meat and spices in a pot, cover with water and simmer, covered, for 3 hours. It really is that easy.

This is what I did to make it extra special: When it's done cooking take it out and let it rest. There will be a layer of gross looking fat on top and you want to slice that off. Now spread grainy mustard on top then top that with brown sugar. Set under the broiler for 3 to 5 minutes to create a nice little crust. Slice and serve!

I served mine with carrots and mashed potatoes. About 30 minutes before youʼre ready to eat, toss two cups each of roughly chopped carrots and potatoes into the same water the beef is cooking in. Simmer for about 30 minutes or until potatoes are fork tender.

Drain and serve with meat. Traditionally, you should serve it with cabbage but that makes the house really stinky and most people don't like the taste, but if you want to be authentic, toss half a head of cabbage (very roughly chopped) with the potatoes and carrots.

more stories

Verified by MonsterInsights