Homemade Corned Beef
Corned beef with a long, gentle simmer in Guinness, allspice and cloves is a dish with real history behind it. Irish corned beef was the preserved meat of the Royal Navy in the 16th and 17th centuries, yet most Irish people could not afford it until they prospered in America. The beer goes in for the final hour, and the cooking juices make a gravy for a pressed cold slice.
Instructions
Scatter the sliced carrots and chopped onions over the bottom of a large saucepan and set the corned beef on top of them.
Pour in just enough room temperature water to barely cover everything. Add the allspice and cloves.
Bring the pot to a gentle simmer and cook it lightly for 4 hours.
Pour in the Guinness and simmer for another hour.
To serve hot, lift out the brisket and slice it with the vegetables.
To serve cold, as the contributor suggests for Christmas, remove the brisket and press it between 2 dishes with a weight on top. Keep the cooking juice to make a hot gravy for spooning over the meat.
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