FRESH CORNED BEEF
| Prep Time | 3 HOURS & 30 MINUTES |
| Difficulty | BEGINNER - INTERMEDIATE |
| Good For | 4 PEOPLE |
Ingredients
| 1 | 1/2 KG - FRESH CORNED BEEF |
| 2 | CELERY STALKS WITH TOPS |
| 3 | 3 - BAY LEAVES |
| 4 | 1 LARGE - ONION |
| 5 | 1 TBSP - WHOLE PEPPERCORNS |
| 6 | 3 - GARLIC CLOVES |
| 7 | 3 - BRUSSEL SPROUTS |
| 8 | ½ KG - CABBAGE WEDGES |
| 9 | 10 - POTATO MARBLES |
| 10 | 5 - BABY CARROTS |
| 11 | CREAM OF HORSERADISH AND/OR HOT ENGLISH MUSTARD. |
Steps
| 1 | Place in a pot (fat side up), and pour in some water. To further enhance the flavor of your fresh corned beef, add celery (stalks with tops), bay leaves, whole onions, whole peppercorns and garlic cloves, and let all those flavors mingle with each other in a simmer. |
| 2 | For the next few minutes, skim off any foam that rises to the surface, then cover the pot and let it all simmer until you attain your desired tenderness. This can take up to 2 or 3 hours, depending on the size of the meat, or how tender you want it. |
| 3 | Remove the meat from the broth and transfer to a platter for serving. Continue cooking the broth and add the Brussels sprouts, potato marbles and baby carrots. |
| 4 | Throw in the cabbage wedges last, and let the vegetables simmer in the pot without overcooking them. |
| 5 | Carve the cooked meat (against the grain) to your desired thickness and arrange on a platter. |
| 6 | Garnish with the cooked vegetables. Serve the cream of horseradish* and/or hot English mustard on the side! |
Tips
| 1 | You can also use a pressure cooker instead of a pot on the stove. This method will cut your cooking time by more than half. A crock pot will help attain that desired tenderness while you are away. |
| 2 | Combine 2 portions of pure horseradish with 1 portion of sour cream; season with salt and pepper to taste. |
