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