Homemade Corned Beef

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…

Ingredients

• 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

Steps

1. Put the brisket on a bed of the carrots and onions in a large saucepan.
2. Just barely cover everything with room temperature water, add the allspice and cloves, and simmer lightly for 4 hours.
3. Add the beer, and simmer for another hour.
4. 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.

More recipes with beef, corned beef, carrots, onion, italian seasoning, allspice, cloves or beer

Adapted from “Homemade Corned Beef” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.