Beef Entrée

Saint Patrick’s Day Feast!

Well, the party was a success!  Everyone had a great time and loved the food.  I’ll start with the star: the corned beef!

  • I always buy my briskets between 2.5 & 3.5 pounds, thin cut.
  • Place the brisket in your pot.
  • This is my mom’s secret ingredient: pour a little splash of white vinegar on the top of the brisket.  It tenderizes the meat very nicely!
  • Add hot water until the brisket is covered slightly.
  • Add one small onion (chopped) and 2 cloves of garlic (minced).
  • Last, add 2 bay leaves.
  • Cover and let simmer 3-4 hours.

When the corned beef is ready, take it out, and let rest for at least 20 minutes before trimming the fat and slicing it.  Enjoy!

We have a lot of sides (potatoes, steamed cabbage, and friend cabbage) leftover, but hardly any corned beef!  I actually bought another brisket today to make for dinner this week.  I’ll post the recipes for the side dishes the rest of the week since I won’t be doing much cooking!


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

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