FEEDS: 2-4

WHAT YOU'LL NEED:

• 2-3 lb. fresh corned beef brisket
• 2-3 C. beef or chicken stock
• 1 carrot, rough cut
• 1 onion, rough cut
• 5 cloves fresh garlic
• 1 T. pickling spices
• 2-3 bay leaves
• water to cover all

LET'S COOK

Place all the ingredients in a suitable sized pot and cover generously with water. Bring to a boil, lower the burner to a gentle boil and simmer for at least 3 hours, partially covered. You may have to add more water half way through the cooking period to keep the items covered.

When the time is up, test a slice of the meat for tenderness and if it’s not what you desire, cook an additional 30 minutes. Remove the meat, strain the broth, add it and the meat back to the pot, add a few peeled potatoes, some carrots and a couple wedges of fresh cabbage. Bring back to a medium boil, cook until the vegetables are tender. Then remove and slice the meat and serve it on the vegetables you spoon from the pot to serving plates.

MORE IDEAS:

The next day, use the left-over meat for a Reuben salad.