Corned Beef is best prepared in a Dutch oven on top of the stove.
PREPARATION TIME: 3 hours – make 6 – 8 servings.
EQUIPMENT: 6qt Dutch Oven/Stock Pot, 4½qt Dutch Oven Dome Cover, French Chef Knife, Cutting Board,
- 5-6 pounds corned beef brisket
- 3 cups homemade chicken stock or half chicken stock
- 1 can or bottle, Guinness Ale (12 to 15 ounces)
- 2 or 3 bay leaves
- 5 black pepper corns (if using)
- 1 tablespoon apple cider vinegar
- ½ teaspoon allspice
- 1 medium head green cabbage (about 1 pound) cut into wedges.
- 6-8 medium whole red potatoes scrubbed well.
- 3-4 medium onion peeled and quartered.
- 3-4 carrots sliced large.
Split the brisket into two or three pieces along the natural seam. Place the brisket in the 6-quart stockpot and add enough chicken stock and Ale to cover the meat (add flavor packet included with the brisket), bay leaf, pepper corns and vinegar. Bring to a slow boil over medium-low heat 225°F (110°C) and cook for about 15 minutes. Skim off any residue that floats to the top.
Add the cabbage, potatoes, carrots, and onions. Cover with Dutch oven cover, and simmer until tender on low heat 200 to 210ᵒF about 2 hours.
NOTE: You will achiever the optimum cooking temperature when tiny bubbles appear around the rim of the high Dutch oven-cover and the cover spins freely on a cushion of moisture. If the pan spits moisture, the heat is too high. If no bubbles appear, the heat is too low.
Remove the corned beef and let stand for 10-15 minutes. Slice on a bias and serve with vegetables.