CORNED BEEF IMAGES RECIPES

Steps:

• Place brisket in a large plastic, glass, or stainless steel container with a tight-fitting lid; cover with water. Add remaining ingredients, stirring until salt dissolves. Cover and marinate 21 days in the refrigerator, turning meat occasionally.
• Remove brisket from marinade; discard marinade.
• Place brisket in a large Dutch oven with water to cover. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours. Remove from heat; let stand, without removing cover, for 2 hours.
• Remove brisket from cooking liquid; discard cooking liquid. Rinse brisket in cool water; drain. Firmly press entire surface of brisket to remove remaining cooking liquid. Cover and refrigerate.
• Cut corned beef diagonally across the grain into thin slices for sandwiches or follow specific recipe directions for preparing corned beef.

Steps:

• Trim brisket of all visible fat, cut to fit 4 qt or larger crockpot, if necessary.
• Place onion, celery, potatoes and carrots in bottom of crockpot, lay brisket on top.
• Whisk together bouillon, bay leaf, garlic, Worcestershire sauce and dry mustard.
• Pour over brisket, cover pot.
• Cook on low setting for 8 to 10 hours, adding cabbage wedges and caraway seed for the last hour of cooking.
• To serve, discard cooking liquid, slice meat onto hot serving plates, accompany with the cooked potatoes, carrots, celery, cabbage wedges and your favourite mustard.