1. Bring the water, salt, sugar and bay leaves to a boil in a pan and then allow to cool. Place the spice bag ingredients in a circle of cheesecloth, gather the edges together and tie with string. 3.

After cooking corned beef, your meat should already be quite soft, but you need to know the correct cutting technique to keep ...

A cold glass of Guinness keeps the cook company while the rest of the meal comes together. Cabbage wedges and carrot chunks ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Christine Burns Rudalevige removes the lid from her Dutch oven to reveal her ...

Add Yahoo as a preferred source to see more of our stories on Google. This article originally appeared on Clean_Eating I'll be honest with you: The last time I made corned beef and cabbage for my ...

As we celebrate everything Irish(okay, yes, mostly beer for those of us outside of Ireland) on St. Patrick’s Day, there’s a more dignified way to keep the traditions alive year-round. This dish will ...

1. Combine brine seasonings in a large nonreactive bowl. Add brisket (which may need to be cut into 2 pieces) and rub spice mix into meat. Pour cold water over meat until covered. Weight brisket down ...

1. Combine salt, sugar, coriander, mustard, black peppercorns, allspice, marjoram, thyme and bay leaves in a large nonreactive bowl. Add brisket (which may need to be cut into 2 pieces) and rub spice ...