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Corned Beef

4 servings

Ingredients

• 1.25 kg corned beef brisket
• 1 piece bay leaf
• allspice (a few berries)
• water (as needed)

Instructions

1. 1 to 1½ kg corned beef, preferably beef brisket.
2. If it has been in brine only briefly, just rinse it with lukewarm water; if it's more heavily cured, it needs to soak longer.
3. Start it in cold water, add 1 bay leaf and a few allspice berries, and let it cook very slowly until tender, which takes 3 to 3½ hours.
4. If you need to add water, it must be boiling, never cold.
5. Corned beef brisket can be served warm, or cold as a cold cut or side dish with vegetables.
6. Warm, it tastes excellent with horseradish sauce and potato dumplings.
7. The broth can be used for potato, pea, or bean soups, or to cook cabbage or rutabagas, but it must not be too salty.

Modernized from a treasured 19th-century German cookbook.