- 3 1/2 pounds corned beef brisket with spice packet
- 2 (12 fluid ounce) cans or bottles dark beer (such as Guinness®)
- 1 sweet onion (such as Vidalia®), coarsely chopped
- 4 ribs celery, leaves included, coarsely chopped
- 2 carrots, coarsely chopped
- 3 large cloves garlic
- 1 teaspoon whole black peppercorns (optional)
- 3 bay leaves
- water to cover
- Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.
- Transfer brisket to platter; cut into thin slices across the grain.
04/11/2018
recipepes.com
Drunken Corned Beef, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
