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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Corned Beef Recipe

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This recipe for Corned Beef, by , is from ELLIOTT/DARNOLD FAMILY RECIPES, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chuck Holloway


Better grade, flat-cut, corned beef which usually weighs 3-4 pounds.
Can be packaged in brine or plain brine with a seasoning package.

Garlic Powder
Optional - bay leaf, basil, Onion

Canned Tomatoes

Remove beef from package, saving the fluid and placing the latter in a deep, heavy pot. If seasonings are separately packaged, add them to the pot.
Rinse the beef off, deep fork it a few times on both sides and rub it all over with garlic powder. Place the beef in the pot and cover with canned tomatoes.
Optional: add cut onions, bay leaves, more garlic powder, or basil.

Bring pot to a boil, then immediately reduce heat, cover and simmer 2 hours.

Preheat oven to 375 degrees near the end of the simmering period

When simmering period is over, remove the meat from the pot and place fat-side up in an oven proof pan. Slice away some of the excess fat if any on top. Add an inch or so of the fluid from the simmering pot to the pan. Dust the meat again with some garlic powder. Cover tightly with foil and place in the preheated oven. Bake at 375 for an additional 2 hours.

Before slicing, check again for excess fat and cut away.

Use remaining liquid in the simmering pot to cook cabbage, potatoes and carrots until fork tender.;




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