Corned Beef

8 servings
  • Brisket that has been corned
  • Twine to tie brisket plus twine to tie bouquet
  • Cold water to cover brisket
  • 1 onion
  • 2 cloves
  • 1 sprig thyme
  • 2 sprigs parsley
  • 5 peppercorns
  • 1 bay leaf
  • Cheesecloth for bouquet garni, cut into approximately 6-inch by 6-inch square
  • 6 small white onions
  • 4 small turnips, peeled and cut in half
  • 8 small new potatoes
  • 6 carrots, peeled and cut in half
  • 1 head of cabbage, cut into 6 wedges
  • 1 cup hard cider (optional)
  • Fresh parsley, chopped for garnish
  • Roll brisket into cylinder, and tie with twine. Place tied beef in pot. Cover with cold water and bring to a boil. Remove the scum as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Stick cloves in onion and put in pot. Place thyme, parsley, peppercorns and bay leaf into middle of cheesecloth and tie with twine, and put into pot. Simmer for 2 to 3 hours skimming any scum that appears on the surface. Transfer beef to a clean pot. Strain, cool and degrease cooking liquid. Add onions turnips, potatoes, carrots and cabbage, and optional cider if desired into pot. Cover with strained liquid and cook at a simmer for 1 hour more, or until you can pierce beef easily with a skewer. Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley. Serve with horseradish cream sauce.

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