St. Patty's Recipe: Corned Beef

Last weekend, we brought you a recipe for , courtesy of our friends at Norton Patch.

Today, courtesy of the same Patch, we're serving up a recipe for corned beef. Have a happy St. Patrick's Day!

Corned Beef: Dissolve the following in a large bowl or pot (it is not recommended that you use metal or plastic – a glass or ceramic  container is best): 1 cup salt, 3 tablespoons sugar, 2 teaspoons allspice, 3-4 cloves minced garlic, 6 whole peppercorns and 8 cups water.

Add 2 to 4 pounds beef roast (boneless chuck, bottom or top round, or sirloin can be used). Weigh down with a heavy dish. Refrigerate 2 to 3 days. Remove beef from brine and wrap in Saran Wrap. Discard brine. Put beef in a large plastic bag and freeze for a minimum of 24 hours, or up to eight weeks. When  needed, thaw beef, cover with water and simmer for one hour for each pound of beef, or until ‘fork tender’.

Serve corned beef with boiled potatoes, carrots, onion, and cabbage. Turnip and beets are optional. Wash and peel all vegetables, except cabbage, and simmer together in  boiling salted water for 30 to 40 minutes or until tender. I core and  quarter the cabbage and cook in separately for about 15 to 20 minutes. Thinly   slice beef, remove vegetables from water, and serve  all with spicy mustard and/or horseradish.