"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Corned Beef Recipe

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This recipe for Corned Beef, by , is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Friday, July 10, 2009


1 corned beef brisket - flat cut (about 4 lbs.)
1 bay leaf
6 peppercorns
1 onion, stuck with 4 whole cloves
1 carrot, sliced,
1 stalk celery, sliced
2 sprigs parsley
1 c apple cider or juice

6 carrots, halved crosswise
6 new potatoes
1 small cabbage, cut into 6 wedges

1. Wash corned beef under cold running water.
Place in large pot; add bay leaf, peppercorns, onions with cloves, sliced carrot, celery, parsley and apple cider. Add enough water to just cover. Bring to a boil; skim surface, lover heat, cover. Simmer 2 to 2 1/2 hours or until fork tender.

2. Remove corned beef to heated platter; keep warm. Add halved carrots and the potatoes to the pot; cook 15 min., add cabbage; continue cooking 15 min. or longer until vegetables are tender.

3. Slice corned beef and arrange on platter with vegetables. Serve with Dijon mustard or horseradish whip.

Mix together:
1/2 c plain yogurt (can be part mayonnaise)
3 tbl prepared horseradish
1 tbl orange juice
1/4 tsp sugar
salt & pepper to taste
Yield 3/4 cup

Personal Notes:
Personal Notes:
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