Boiled Corned Beef Dinner

Oxmoor House
8 to 10 servings

Ingredients

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1 (2 1/2-pound) corned beef brisket
5 carrots, scraped and cut into 1-inch pieces
3 stalks celery, cut into 1/2-inch pieces
1 large onion, cut into thin slices
1 bay leaf
1/2 teaspoon garlic powder
1 1/2 cups quick barley

Preparation

Place brisket in a Dutch oven; add water to cover. Bring to a boil and cover; reduce heat, and simmer for 3 hours or until brisket is tender. Remove brisket from pan, and strain broth.

Return brisket and strained broth to Dutch oven. Add next 5 ingredients. Bring to a boil and cover; reduce heat, and simmer 30 minutes. Add barley; cook an additional 30 minutes.

Remove brisket to a serving platter; slice thinly across the grain. Drain vegetable and barley mixture, discarding bay leaf, and serve with brisket.

Created date

February 2010