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PdfStart your Corti Brothers Traditional Corned Beef in ample cold water. Bring the water to a boil and skim off the foam that forms. When foam stops forming reduce the heat to a simmer. DO NOT CONTINUOUSLY BOIL. The simmer should be a constant stream of tiny bubbles, not large bubbles or agitated water movement. Simmering enhances texture and the flavor.
At the simmering point, you can add a couple of peeled carrots, peeled onions, a head of garlic, bay leaf and one teaspoon of dry mustard to the cooking water. An old Irish trick!
Let simmer until the meat is tender. This will take anywhere from one to three hours depending on thickness of the cut and its overall weight. As a rule of thumb allow twenty (20) minutes simmering time per pound.
A 5.25 lb piece, cook for 2+ hours.
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