Here's a little secret: I never liked corned beef when I was growing up. Whenever my mom made it, I would cringe at the thought of eating it. I hated the texture of the meat and never appreciated the flavor. Well now that I'm an adult I've realized that the best way for me to get over my distaste for certain foods is to make them myself. I've found that it helps me appreciate the food so much more when I know what goes into it, and when its prepared by my own hand. So far it's worked for many other things, from lentil soup to beef stew, and now corned beef! Not trying to toot my own horn or anything, but wow it came out delicious!! LOVE IT!
Here's the recipe I used:
Corned Beef Brisket
- one 2-pound Corned Beef Brisket, seasoning packet discarded
- 1 cup chicken broth or beef broth
- Water, enough to cover the beef
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 bay leaves
- 4 garlic cloves
- 5 sprigs thyme
In a stockpot, combine all ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer. Cover the pot and cook for 4 hours until the meat is fork tender and shreds easily.
Roasted Potatoes and Carrots with Fresh Herbs
- 1/2 lb boiling potatoes, chopped
- 1/2 lb baby carrots
- 2 sprigs thyme
- 1/2 sprig rosemarry, finely chopped
- small handful parsley, finely chopped
- 2 tablespoons olive oil
- salt and pepper to taste
On a baking pan, combine all ingredients and mix until evenly distributed. Bake in a preheated 400ºF oven for 45 minutes or until potatoes are soft.