Sunday’S Corned Beef

1. 1

   Discard spice packets from corned beef or save for another use. Place briskets in a Dutch oven; add cabbage. Pour ginger ale over top. Place pickling spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.

2. 2

   Bring to a boil. Reduce heat; cover and simmer for 2-1/2 to 3 hours or until meat is tender, adding potatoes during the last 20 minutes of cooking. Discard spice bag.

3. 3

   Remove meat and vegetables to a serving platter. Thinly slice brisket across the grain and serve with vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.