Glen’s Corned Beef 6.000

Deb Lindsey for The Washington Post

Book Report May 11, 2011

Make sure to buy a corned beef brisket (brined and vacuum-sealed) for this recipe; Mash's brand is available at Giant stores. Cooking the meat in ginger ale imparts just what you'd expect: a slight sweetness.

Slice thinly for sandwiches, or serve warm with vegetables and horseradish sauce.


Servings: 6 - 8
Ingredients
  • 2 pounds uncooked corned beef brisket
  • 5 to 6 cups ginger ale (do not use diet ginger ale)

Directions

Place the meat in a medium Dutch oven and pour the ginger ale over it. Partially cover; cook over medium heat for 1 1/2 hours or until the corned beef is tender, skimming the surface every 10 minutes or so.

Discard the cooking liquid. Let the meat cool for at least 30 minutes before trimming off all visible fat and cutting the meat into very thin slices.

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Recipe Source

Adapted from "4 Ingredients: More Than 400 Quick, Easy, and Delicious Recipes Using 4 or Fewer Ingredients," by Kim McCosker and Rachael Bermingham (Atria Books, 2011).

Tested by Bonnie S. Benwick.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.