Receta Corning beef for an Irish feast - Pt. 2
I am sure people are over hearing about St. Patrick's day and have moved on to other spring holidays, but I have finally finished my corned beef, which I mentioned in my previous post Corning beef for an Irish feast - Pt. 1. Because of the difficulties that I had with finding a beef brisket, I am about 2 weeks too late, but I say better late than never. The recipe that I have been following was from Martha Stewart Livings March 2009 issue.
I removed the meat from the brine, which I discarded.
Rinsed the brine off the meat.
I placed the corned beef in a large pot and added 1 medium carrot, 1 medium celery stick and 1 medium onion.
Then I filled the pot with water and covered the meat by 2 inches.
Then you bring the meat to a boil, cover and reduce the heat to simmer for 3 1/2 hours. When meat is ready cover with foil and let rest for 30 minutes.
Then slice and serve!
Being this was my first time eating and preparing corned beef, I didn't have anything to compare it to, but the others who are well versed in corned beef thought it was great... maybe they were just saying it for my benefit, but there was not a morsel left.
For next year I am going to follow Michael Ruhlman's method and I am actually going to get all my ducks in a row, so this meal actually happens on St. Patrick's Day!