More Great Recipes: Beef | Stove

Mr Watanabe's Corned Beef

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Member since 2009

Serves 6-8 | Prep Time 10 | Cook Time 480


1 avg corned beef - about 3 lbs
1 can cold beer - I use budweiser
3 T cider vinegar
4 bay leaves
1/2 t celery salt
4 cloves garlic
1 whole onion, peeled
1 cabbage - quartered
2 carrots - cut into 2" pieces
7 yukon gold potatoes
3 stalks celery - cut into 2" pieces
1 yellow onion - peeled and quartered
1/2 c brown sugar
2T yellow mustard

In a large stockpot place corned beef, beer, vinegar, spices, garlic and whole onion, adding just enough filtered water to cover beef.

Bring to a boil, then simmer for 5 to 6 hours

Remove beef and throw out onion

Add vegetables to pot and simmer in broth, covered for about 2 hours

Once beef is cool, coat top with brown sugar and mustard that has been mixed to a paste

Bake at 325 degrees for about 45 minutes or until brown sugar has turned into a glaze and meat is heated through

Remove vegetables from pot and serve with corned beef

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I remember the first time I had this thinking it was one of the most unusual corned beef's I had ever had - once I saw the recipe I knew why, and I have been experimenting ever since - he didn't write down any set amounts of anything so it is constantly changing.

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