"Corned" means brined — the word originated thanks to the size of the salt crystals — and though the method was originally used as a preservative, the corned beef roast has become the epicure's essential for everything from deli sandwiches and New England boiled dinners to the blue-plate special diner hash, Filipino tortas and the classic St. Patrick's Day feast. This roast arrives already brined and ready to simmer in a slow-cooked simmer alongside cabbage and potatoes.
Place corned beef in a deep pot and cover with cold water. Bring water to a boil. Reduce heat, cover and simmer for 2 1/2 to 3 hours or until fork tender.
Beef, Cured With: Water, Salt, Sodium Erythorbate, Sodium Nitrite, Vegetable Oil, Flavoring, And Spices.
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