How To Cook A Perfect Corned Beef - cooking recipe

Ingredients

5 carrots, cut into thirds
5 potatoes, peeled and quartered
1 (12 ounce) bottle of irish beer
5 -6 lbs corned beef brisket
1 medium head of cabbage, cored and quartered
2 onions, peeled and quartered
5 peppercorns
2 bay leaves

Preparation

Rinse a beef brisket in cold water to remove any brine and place into a large pot.
Pour beer over the brisket and add water until the meat is covered by the liquid.
Add onions, bay leaves and peppercorns. Bring to a rolling boil.
Cover pot and reduce heat to medium-low for a gentle boil.
Cook for 4 hours or until meat is fork-tender, skimming foam occasionally.
Add carrots, potatoes and place cabbage quarters on top of the meat.
Cook for an additional half-hour until the vegetables are tender. Turn off heat.
Remove the brisket from the broth and allow it to rest for 10 minutes on a cutting board. Slice against the grain in 1/4-inch-thick strips.
Serve on a warm platter, arranging carrots and cabbage around the meat strips in the center of the platter.