Corned Beef

Corned Beef

Ingredients: (Serves 6-12)
1 corned beef (3-5 pounds)
1 bay leaf
1 head garlic
3 cloves
10 peppercorns
5 allspice berries (or 1-2 pinches ground allspice)
1 onion

Instructions:
Put the corned beef in a large, heavy pot and cover with water. Add all the remaining ingredients. bring to a boil and skim all the foam that rises to the surface.
Lower the heat so that the water bubbles occasionally rather than constantly. Cook, turning every 30 minutes or so, for about 2 hours. Pierce with a thin-bladed knife, like a boning knife; the meat will probably still be fairly tough, but it's time to begin checking.
Check every 15 minutes or sol when the corned beef allows to pass into the middle without much resistance, it is ready. Drain; if you like, put the meat into a 300°F oven for 10 minutes to dry out the exterior a little. (Or wrap it carefully in tin foil and refrigerate for up to 2 days; reheat at 300°F for 30 minutes in the foil; unwrap and heat for about 15 minutes more.) Slice across the grain, as you would brisket, and serve.

New England Broiled Dinner (Corned Beef and Cabbage)

In Step 2, after 2 hours of cooking, add the following per person: 1 medium peeled waxy red or white potato; 1 or 2 medium carrots; 1 wedge of cabbage, pierced with a skewer or a couple of toothpicks to keep it from falling apart; and any other root vegetable you like, like a whole peeled onions, peeled turnips, or parsnips. It's best to leave most vegetables whole, but if the meat appears to be nearly done, you may cut them into halves or quarters to hasten their cooking, especially if they are large. In any case, do not overcook the vegetables; when they are tender, remove them. In Step 3, put the drained meat and vegetables on a platter and let sit in a 300°F oven for 10 minutes before serving. Garnish with plenty of minced fresh parsley leaves.

Corned Beef (or Roast Beef) Hash

Toss together 2 cups cut-up leftover corned beef and 2 cups cut-up cold boiled potatoes, all in small cubes. Add 1 cup chopped onion and 1/2 cup liquid - stock, tomato sauce, milk, cream, or gravy - enough to moisten the mixture without making it soupy. Put 3 tablespoons oil or butter in a heavy skillet, preferably nonstick, over medium-low heat. When the oil is hot or the butter is melted, add the hash and cook, undisturbed, until a nice crust has formed, about 10 minutes. Turn the hash and brown the other side or flip half of it over onto the other or brown the top under a broiler. Serve. This can also be baked in a lightly greased baking dish at 350°F until brown on top. To make Red Flannel Hash, replace half the boiled potatoes with peeled cooked beets.