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Irish | |
| Corned Beef and spice pack Guinness (1-3 cans depending on amount of corned beef) Bay leaf (1 per every 4 lb) Water Spice blend - Black Pepper, Ground Mustard, Garlic Powder (whatever you like here) | |
| Place the corned beef fat side up in a large pot (pot should be at least 4 inches higher than the corned beef) Add equal parts Guinness and water till Corned beef is roughly covered. If your just a little short you can add more water. Add the bay leaf and spice pack(s) and bring the pot to a boil (it will start to foam), immediately lower to a simmer and cook 4-6 hours depending on how much corned beef you have. Check periodically and if the corned beef is higher than the liquid add more water, and rotate the corned beef to cook evenly. Remove the corned beef from the liquid and place fat side up (white side) on a baking sheet. Save the liquid and it can be used to boil potatoes, carrots and cabbage or as liquid to flavor hash. Liberally cover the fat side of the corned beef with the spice blend. Preheat broiler and then place the cookie sheet and corned beef in the oven, checking every 3-5 minutes. Broil until the fat is rendered and the corned beef starts to brown on top. When its done (about 10-15 minutes). Remove from the oven and slice and enjoy. | |
| Good for reubens, corned beef and cabbage, �. | |
Excellent | |
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