Instructions: Wash under running water to remove surface brine.

Cover with boiling water and simmer, allowing about 1 hour per pound, or until a fork can penetrate to center. Always slice corned beef very thin, diagonally across the grain. A classic accompaniment of corned beef served hot is:
Cabbage wedges simmered with the beef the last 15 minutes of cooking.

Serve hot with: Horseradish Sauce Boiled Potatoes Gnocchi with Farina Serve corned beef cold with: Horseradish

To press for slicing, cool the meat and force it into a deep pan; cover and refrigerate weighted. The moisture pressed from the meat should form a jellied coating.

After cooking corned beef as in 1, above, you may coat it with the following glaze and bake in a preheated 350F oven for 15 minutes or until the topping is set.

Combine and mix well: 1 tablespoon brown sugar 1 tablespoon water 1 tablespoon soy sauce 2 teaspoons paprika 1/2 teaspoon ginger

Tenderized corned beef can now be bought for oven roasting; follow manufacturers directions.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.