Chef Bob Langkammerer of Stew Leonard’s shows Tina Redwine how to make corned beef. 

 

2 to 2½-pound Corned Beef Brisket  

1 tablespoon coarsely ground black pepper

1 teaspoon ground allspice

2 bay leaves

2 teaspoons kosher salt

½ lb. diced carrots (approximately 4 small carrots)

½ lb. diced onions (approximately 2 small onions)

¼ lb. diced turnips (approximately 3 small turnips)

1 lb. red potatoes

¼ lb. diced celery (approximately 2 stalks)

1 small head cabbage, chopped (approximately 2 pounds)

1 can of beer, such as a lager, pilsner or ale

Place the brisket fat side up in a large braising pan

Add seasonings peppercorns and two bay leaves.

Cover the brisket generously with water and the can of beer and bring to a simmer

With approximately 30 minutes remaining in the cooking process, add turnips, carrots and potatoes and then reduce heat

The corned beef will be finished when it is fork-tender

Let rest covered for at least 15-20 minutes

Place cabbage in wedges into the broth and serve

Chef Bob Langkammerer

Stew Leonard’s

100 Westport Ave, Norwalk, CT 06851

Phone: (203) 847-7214