Recipe - Corned Beef

Corned Beef is honestly one of the easiest things to cook in the world. The only thing you need is time and an appetite for delicious fatty, succulent salty meat. Needless to say, it's a favorite of ours in the household but we can't make it too often because of diets, being healthy, cholesterol yadda yadda..

Anyways, since we can't eat it often... I'll share the simple knowledge and recipe with you!

Corned beef, depending on how many you're feeding... this was a 3.5 pound chunk of meat I got at Costco for 14 or so dollars.

Red, juicy and ready to be cooked - I usually just rinse the meat under water for a good ten seconds because I am paranoid.

A head of cabbage! I suggest getting a smaller one since cabbages (after being cut) do not wilt and become even bigger after soaking in the water. Cut the cabbage however you'd like but keep in mind that you wouldn't want gigantic or little baby leaves you have to pick out later on.

Put the corn beef in the water with the seasoning packet. Then, bring it to a boil and put a lid on it. Afterwards, draw it down to a simmer and then just let it sit. Cook the corned beef for 45 minutes per every pound. So for this one, it was around 2.5 hours! 

I've also added other seasoning such as fresh ground pepper and star aniseed into the mix to give it a little more flavor. Up to you!

20 minutes before you turn off the heat, drop in any veggies you'd like. I usually go with baby carrots and the cabbage we cut earlier. I've heard little red potatoes taste like heaven in here as well!

Final product! Maybe another dab of black ground pepper to top it off and you have one of my favoritest/easiest made dish of all times!

Total prep time: 20 minutes

Total cook time: Varies (45 minutes per pound)

Overall: Around 3-4 hours