CORNED BEEF (4-Ingred.)
By Gloria Pitzer, as seen in… Gloria Pitzer’s Mostly 4-Ingredient Recipes (Secret RecipesTM, St. Clair, MI; April 1986, p. 14).
One of the most tender briskets you’ll ever have! Making it up the day before you plan to serve it is the secret of success!
INGREDIENTS:
3 to 3½-lb corned beef brisket
3 cans (12-oz each) light beer
¼ cup bottled Italian dressing
10 whole pepper corns or 1 TB black pepper
INSTRUCTIONS:
Place brisket in a saucepan, in which brisket fits snugly on the bottom, filling pan about halfway. Pour beer over brisket, letting foam subside entirely before you add salad dressing and peppercorns or pepper. Bring to a hard boil. Boil only 1 minute. Turn heat to simmer. Cover pan with tight fitting lid. Simmer for 2½ hours – GENTLY!
Remove brisket to a brownie pan or large loaf pan (about 7½”x11”x2”) and add only enough of the broth*, in which it cooked, that it is ½” deep in the pan. Seal in plastic wrap. Refrigerate overnight… Or at least 8 to 10 hours.
Discard plastic wrap. Seal pan then in foil and place in a 350°F oven to bake for 1½ hours. Slice the beef across the grain of the meat to serve to 4 to 6 [people]. (Freeze sliced beef to thaw and rewarm in 90 days.)
[*Reserve the leftover broth from the Corned Beef, freezing it to thaw and use within 3 months.]
[NOTE: As always, asking only for proper credit if you care to re-share this recipe.]
See also…
