Corned Beef Cooked in Stout

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Ingredients

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  • 1 corned beef brisket, about 4 pounds
  • Stout or other dark beer, enough to cover
  • 1 small bay leaf
  • 6 peppercorns

Directions

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!

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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