Beef Entrée

Corned Beef

Happy Spring!

After about a month-long hiatus, I am back!  I apologize for going MIA.  Believe me, I hate the feeling I get when I’m not blogging.  (In fact, it was killing me more than it was killing you I’m sure!)  But, life just took over (as it often does), and there was no time in my day for blogging.  I did, however, continue to cook (we still had to eat!), which means I do have some yummy recipes to share with you in the near future.

I decided to start my comeback with a meal I’ve been making a lot of in the last few weeks: Corned Beef!  I have literally made 30 pounds of corned beef in the past 10 days.  I don’t mind though; it’s so delicious!  It really is simple to make, too.  Make sure you buy the right cut; I buy my thin-cut briskets between 2.5 and 3.5 pounds.

(Disclaimer: I made a double-batch, so all my pictures have double the ingredients.)  Start cooking 3-4 hours before you want to serve…

  • Start by chopping 1 onion and mincing 2 cloves of garlic.
  • Place your brisket in the bottom of a large pot.
  • Pour a splash of white vinegar on top of the brisket.
  • Cover the brisket with hot water.
  • Add the onion and garlic to the pot.
  • Add 2 bay leaves.
  • Cover and let simmer for 3-4 hours, until fork-tender.
  • Once the meat is done, remove it from the pot and let sit for 10-20 minutes.
  • Trim the fat and slice.

I know Saint Patrick’s Day has past, but I also know there are still some parades this coming weekend so this recipe may come in handy.  (Personally, I think you should have corned beef all year round!)  Serve with the classics: cabbage and potatoes!  Enjoy!


I'm a middle school math teacher by day and a total food enthusiast by night.

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