Corned beef got its name before refrigeration, when meat was preserved using coarse grains of salt, called 'corning'. Today, beef is corned with spices strictly for flavor, not for preservation, so the meat must be refrigerated. Whether you're a wee bit Irish or not, boost your luck by celebrating St. Patrick's Day with friends and family Irish Style.
3 pound corned beef brisket
4 cloves garlic, peeled
Fresh ground black pepper
2 Tablespoons pickling spices
3 bay leaves
1/4 cup sugar
1/4 cup cider vinegar
1 large onion, peeled and quartered
1 head cabbage, cored and chopped
- Place corned beef brisket in a very large soup pot. Fill pot with cold water to cover meat. Add sugar, cider vinegar, pickling spices, bay leaves, and garlic.