Cathy's Tips:

Corned Beef Brisket Savings
Flat brisket $2.88/lb.
Point brisket $1.29/lb.
Save $1.59/lb. or $6.36 on a 4-lb. brisket!

Corned Beef Recipe

Ingredients:

Corned-beef brisket flat or point (4 – 5 lbs.)
2 thick onion slices
6 cloves
6 whole black peppercorns
2 bay leaves
1 sprig fresh rosemary or 1/2 tsp. dried
2 cloves garlic
2 green-pepper rings
1 stalk celery
1 carrot, pared
Three sprigs fresh parsley
1 medium head green cabbage
Dijon mustard
White wine vinegar

Directions:

Place brisket in a 4 quart stock pot. Add onion, cloves, peppercorns, bay leaves, rosemary, garlic, green pepper, celery carrot and parsley. Put in enough cold water to submerge the meat. Bring to a boil over medium-high heat; reduce heat to low, cover and simmer 4 – 5 hours until fork tender.

Clean and wash cabbage. Cut into sixths keeping root end intact. When the meat is almost done, place the cabbage into the pot and simmer until tender, about 30 minutes.

When meat and cabbage are done, remove the meat to a cutting board, cover with foil and allow it to rest for 5 minutes. Slice meat and place on serving platter. Place cabbage in a serving bowl. Serve the Corned Beef with mustard and the cabbage with white wine vinegar.

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