McQuade’s Old School Corned Beef
McQuade’s Old School Corned Beef
Family Style – Serves 4-6
McQuade’s Old School Corned Beef
Family Style – Serves 4-6
- Choose one 4-5lb McQuade’s Own corned beef brisket, either flat cut or point cut, or cook one of each for a hearty family style meal.
- Rinse the corned beef under cold water to remove excess surface brine and salt.
- Place corned beef in a large stock pot and cover completely with cold water.
- Bring to a boil over high heat.
- Add 1 tbsp pickling spice, along with 3 cloves of smashed garlic and 1 tsp whole peppercorn.
- Reduce heat to a low simmer and cook gently for approximately 4 hours or until fork tender.
- Remove corned beef from the pot and let it cool completely for easy slicing.
- Reserve a few cups of the cooking liquid for reheating the corned beef and save the rest of the cooking liquid in the same pot for your vegetables.
- Once cooled, slice the corned beef against the grain and place in a deep baking pan with the cups of reserved cooking liquid. Then cover tightly with foil.
- Reheat at 325 degrees for 30-45 until thoroughly heated and tender (about 165 degrees)
- While reheating, use the remaining liquid to simmer your vegetables. 1 large head of green cabbage cut in 6-8 wedges (leave core in so cabbage stays together), 2lbs red potatoes halved or quartered depending on size, 1 ½ lbs. carrots peeled and cut into chunks, and 1 large Spanish onion cut into quarters. Continue simmering vegetables for about 15-20 minutes or until fork tender.
- Serve warm with vegetables and a spoonful of broth over the top for a true old school experience
- Don’t forget to pick up your McQuade’s Own Irish soda bread to enhance your corned beef experience.