Take corned beef out of package, place in a large stockpot, and cover with a bottle of dark beer (such as Guiness). Add 1 cup pickle juice, spice pack (if provided in corned beef package), a bay leaf, two cloves of garlic, a generous pinch of salt, if needed, and water to cover. Bring to a boil, reduce heat, and cook on top of stove for about 2 hours. Add a container of whole red small potatoes and a head of green cabbage, cut into small chunks. Continue cooking until potatoes and cabbage are tender. Turn off the heat and let cool. Slice against the grain and serve with grainy Dijon mustard. The left-overs make a delicious reuben.
Shopping Tip: There are two types of corned beef found in the grocery store: old-fashioned is grayish-pink in color and a newer style that is bright rosy-red. Both can be very salty, we prefer the old-fashioned type and look for it without added nitrates.
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If you’re like me, you can’t find decent ready-made sauerkraut in the grocery store. Here’s a quick and easy recipe to make your own. Just bring 1/3 cup cider vinegar and 2 tablespoons sugar to boil in a saucepan. Once the sugar dissolves, add 1 16-ounce bag of coleslaw mix. Cover and let simmer for about 8-10 minutes, until the coleslaw is tender. Then you can just season to taste with table salt and ground black pepper.
I’ve made this meal many times and it’s great. However, if you cook the potatoes and the cabbage as long as the meat, it will be way overcooked.
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