This weekend, we had some friends over for dinner who also have a couple of kids. That brought the total number of little ones to four (all under 4 years old), which meant that we needed something that would cook on its own without much supervision and that I couldn't overcook. Enter corned beef brisket, which was simple, effortless and almost impossible to screw up. Here's the recipe:
Bacon Salt Corned Beef Brisket
- Corned Beef Brisket - 3-5 lbs, can be more if you want leftovers
- Peppered Bacon Salt (3-5 tablespoons)
- Head of garlic (separate out the cloves but no need to remove the skin)
- 2-3 Bottles of Beer
- 2 Whole Onions, peeled but not chopped
- 10 Black Peppercorns
Add all ingredients including corned beef brisket to a pot, then use water to ensure the brisket is covered. Bring to a boil, then turn to medium low and simmer for 2.5 hours turning every half hour or so. After this is done simmering, you can keep the brisket overnight in the fridge (keep it in the simmer liquid) or you can put it aside at room temp and wait until you're ready to serve it.
Before serving, cover the outside with a bit more Bacon Salt, heat an oven to 300 degrees and let the outside dry out a bit - usually for 10 minutes - before serving. Serve with dijon mustard and some nice crusty bread.