Freshly Sliced Corned Beef

I was really worried about the taste of what a pre-brined corned beef from the supermarket would be like, but I have to say, it was pretty damn good. I boiled the whole portion in a pot of water with tiny chopped pieces of carrot, celery and onion. The water should cover the beef by about an inch. It took three hours of simmering, but it was well worth it. Get a sharp knife and slice it as thinly as possible.

Serve as an entree or make thick, juicy sandwiches with it.

-Joyce Huang

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