| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
March 1994 |
1 |
servings |
INGREDIENTS
|
|
(3- to 4-pound) corned beef brisket |
INSTRUCTIONS
In a kettle combine beef with cold water to cover by 2 inches and
bring water to just a boil, skimming froth. Simmer beef, covered, 3
hours, or until tender. Remove kettle from heat and let beef stand in
cooking liquid 20 minutes. Transfer beef to work surface and trim
fat. Use beef as part of a boiled dinner and/or for making corned
beef on rye and/or corned beef hash. Corned beef keeps, covered and
chilled, 4 days.
Gourmet March 1994
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A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”