Corned Beef

1 corned brisket 2#

2 onions, quartered

1 bulb of garlic

2 quarts ale (we use Shed)

2 quarts stock (we use veal)


Sear the brisket in heavy bottom sauce pan with a small amount of oil. Add remaining ingredients.  Bring to a boil, cover and reduce to a simmer.  Cook for four hours or until fork tender. Cool the corned beef in the liquid and chill overnight.  Remove from the liquid, slice for sandwiches or shred for hash.

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