Corned Beef Brisket
Adding aromatic vegetables to the water in which corned beef cooks makes for extra flavour. Serve with Buttered Cabbage, boiled potatoes and, of course, mustard for the beef.
Ingredients
- 1 corned beef brisket (6 to 8 lb/2.7 to 3.5 kg)
- 2 onions, quartered
- 2 carrots, chopped
- 2 stalks celery, chopped
- 5 sprigs fresh parsley
Preparation
Drain meat from corning mixture. Place in large pot along with onions, carrots, celery and parsley. Pour in enough water to cover meat by 3 inches/8 cm. Bring to boil; reduce heat and simmer, covered, until tender, 2-1/2 to 3 hours. Drain and slice thinly.
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