Directions: |
Directions:Remove corned beef from package and rinse under cool water. Place corned beef on wooden cutting board. Make 3 to 4 slits through the fat and into the meat. Use a paring knife to keep the opening partially open and push a clove of garlic in the meat.
Use a large Dutch oven or large kettle and fill will water. Place corned beef in water and add around 1 teaspoon of garlic salt to the water. This is a matter of taste and you can add more garlic salt.
Place on stove, bring to boil, reduce heat so that corned beef stays on a low simmer. Check the water level so that the corned beef stays covered with water. Simmer corned beef for no less than 2 to 3 hours until when tested, a fork will enter the meat easily. The longer it cooks, the more tender it will be.
At approximately 2-1/2 hours of cooking, add carrots to corned beef water and bring back to boil; then add the cabbage, bring back to boil; lastly add potatoes, bring back to boil and then reduce heat to simmer. When potatoes are finished cooking in about 20 minutes, remove from pan with slotted spoon and put in bowl with some of the juice and add butter, sprinkle with salt & pepper. Do the same to the rest of the vegetables as they finish cooking in the corned beef water.
When corned beef is fork tender, remove from water and place on a broiler pan. Sprinkle the fatty top of the corned beef with garlic salt, pepper and paprika. You can also add a little melted butter. Place corned beef under broiler, as close as you can without touching the broiler. Leave under broiler until fat gets crispy, around 1 to 2 minutes. Keep an eye on it because it will brown fast.
When the corned beef becomes partially cooled, put on a cutting board and cut thinly against the grain. Serve with horseradish, rye bread and the cooked vegetables. |
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