- 1 corned beef brisket, about 4 pounds
- Stout or other dark beer, enough to cover
- 1 small bay leaf
- 6 peppercorns
Place beef in a deep stock pot or kettle. Cover with beer. Add bay leaf and peppercorns. Bring to a boil and skim off foam. Reduce heat, cover and simmer for 3 hours, or until fork-tender.
Serve with roasted or steamed vegetables, as opposed to cooking the vegetables in the water of the corned beef. They’ll be more attractive and less salty!