Simmered Corned Beef | Recipe | St. Patrick's Day Dinner

There is a debate in my family over whether slow cooker or simmered corned beef is better.  So I put this to the test.  I bought two corned beef briskets this week.  One I cooked in the slow cooker, the other was simmered on the stove top.  Mr. Stranded cast his vote and the winner was the simmered corned beef.  The stove top produced a more tender, succulent meat.

Corned Beef (Simmered) Recipe
Yields: 4 servings

3 lb corned beef brisket
20 black peppercorns
3 bay leaves
2 Tbsp Herbs de Provence
Mustard

1. Place corned beef and all of the brine that is in the corned beef package into a large soup pot.  Often times, corned beef will come with a small package of seasoning.  Rub seasoning on top of corned beef.  (If it does not come with a seasoning packet, just add 1 to 2 Tbsp mustard seeds.)  Add peppercorns, bay leaves and herbs de Provence.  Cover with water, about 4-5 inches above corned beef.
2. Cover with a lid and bring to a boil over High heat, approx 15 minutes.  Watch it carefully.  You do not want it to boil over and lose all of your spices.
3. As soon as it comes to a boil, lower heat and simmer, 2-1/2 hours.  General rule of thumb is to simmer the brisket for 50 minutes/lb.
4. Remove from water and let rest on a cutting board for 10 minutes.  Tent with foil to keep warm.
5. Always slice corned beef against the grain.  For Point Cut corned beef, cut it straight across.  For Flat Cut corned beef, cut it at a diagonal. 
6. Serve along with mustard. 

We like both grain mustard and Dijon mustard, so I usually serve it with both.  We love variety!






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