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One
3½ to
4 pound corned beef brisket
1 onion studded with 4 cloves and cut in half
2 cloves garlic, peeled and crushed
2 bay leaves
1 teaspoon peppercorns
½
teaspoon sugar Serves
6 to 8.
Place the brisket in a large pan and cover with cold water. Add the onion, garlic, bay leaves, peppercorns, and sugar. Cover the pan and bring it to a boil. Reduce heat to a simmer. After 30 minutes, skim off all foam residue.
Re-cover and cook about 3½
hours, or until tender. Add boiling water if any has evaporated. As with most meats and poultry taken directly from the heat, let it rest 5 to 10 minutes before carving.
Slice the brisket against the grain. Lay the slices in the center of a large platter and surround it at both ends with cabbage, rutabaga, onions and carrots, as cooked in the
following recipe. I like to arrange the meat slices so they do not look picture-perfect but somewhat casual.
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