Recipe courtesy of Michele Urvater
Save Recipe Print
Total:
3 hr 20 min
Prep:
20 min
Cook:
3 hr
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6 quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork. To reheat storebought cornedbeef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Vegetable Side Dishes for New Fashioned Corned Beef

Recipe courtesy of Michele Urvater

Corned Beef and Cabbage

Recipe courtesy of Robert Irvine

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Corned Beef and Cabbage

Recipe courtesy of Food Network Kitchen

Corned Beef and Cabbage

Recipe courtesy of Melissa d'Arabian

Browse Reviews By Keyword

          Latest Stories