Corned Beef
Ingredients
- 4 pounds piece of corned beef, drained
- 8 bay leaves coarsely crumbled
- 7 large cloves garlic, coarsely choppeed
- 1 tablespoon mustard seeds, bruised
- 2 teaspoons cracked black peppercorns
- 1 tablespoon coarse salt
- 3 dried hot peppers, seeds removed and crumbled, or 1 teaspoon crushed dried
- red pepper flakes
- 1/2 teaspoon ground coriander
Instructions
Lay the meat on a piece of foil large enough to wrap the meat completely. Combine all the seasonings in a bowl and rub this mixture hard into the corned beef, covering all surfaces. Wrap closely and enclose in a large plastic bag. Tie the bag securely at the neck, then refrigerate meat 3 to 5 days. Turn daily. Leave the seasonings on the meat and cover to a depth of 2 inches with cold water in a large pot. Cook at a very very slow simmer, partly covered, turn every so often and replace water, when necessary with boiling water to keep meat covered. Cook meat until it is very tender when pierced with a long fork; this should take 3 to 5 hours. Let the meat partially cool, uncovered, in the broth. It will keep in the refrigerator for at least a week. To reheat, slice thinly and steam the slices just until they are hot. You can use the broth to cook cabbage, potatoes, whatever.
