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CORNED BEEF  (Makes: 6 to 8 Servings) Ingredients: 3 lb Lean corned beef; rolled and tied Bay leaf 1/2 ts Black peppercorns Onion; sliced  POSSIBLE ACCOMPANIMENTS Mustard Sour pickles Horseradish Preparation: 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 store-bought corned beef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through. To serve, drain meat, cut it into slices and set slices on a platter. Surround meat with cooked potatoes, carrots and cabbage. Season vegetables with coarse salt and pepper. Garnish potatoes and carrots with parsley. Serve with accompaniments or Horseradish Sauce. |
