Classic Corned Beef

  • 1 corned beef brisket weighing about 4 pounds
  • 20 black peppercorns
  • 2 large bay leaves

Rinse the brisket under running water to remove any surface brine. Put the brisket into a large pot or Dutch oven and add enough water to cover it. Add the peppercorns and bay leaves and bring to a simmer. Continue to simmer, covered, until fork tender -- usually about 3 hours. Pass your favorite mustards or horseradish and serve with boiled vegetables, if desired.

  • Yields: 8-10 servings
  • Preparation Time: about 3 hours
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