Being from Cleveland I am a huge fan of corned beef. I have tried many recipe versions, mixing this spice with that beer and this cooking method with that cooking method. All produced acceptable corned beef, but nothing reminiscent of that taste I get from back home. When I saw this simple recipe with all the peppercorns and garlic cloves, color me dubious at best.
As the hours ticked by (I used my crockpot), curiosity got the best of me and I tasted the pot liquor from the brisket. Immediately I was impressed by the flavor. About the 8 hour mark, my fork test passed so I turned off the crock-pot and allowed the brisket to sit in the liquid for about another hour or so. I then removed the brisket and put it in the fridge to cool.
The next day I broke out my meat slicer and sliced the cooled brisket thin against the grain. I had reserved the cooking liquid and defatted it, thinking the brisket may need extra juice – wrong. When the meat was gently warmed it gave off enough liquid so my slices and sandwiches were very juicy.
I used one bottle of Guinness Stout, one brisket – about 3.5 pounds, 1/8 C cup of peppercorns, half of a bulb of garlic -about 10 cloves, and I did use the entire spice packet from the brisket. Everything else was prepared to recipe.
Perfect. I am no longer looking for the best recipe. This is it.
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Being from Cleveland I am a huge fan of corned beef. I have tried many recipe versions,...