—contributed by Chris Meusburger
This is my Grandma Margarett’s recipe that she brought with her from Ireland when she came to America. The recipe has always been special to me because she would only cook it on St. Patrick’s Day, and the whole family would go to my Grandma’s house and have a big corned beef brisket dinner. I hope everyone who uses this recipe comes to love it as I have all these years.
Corned Beef Brisket
whole black and white peppercorns
potatoes, cut into large chunks
green cabbage, cut in chunks or separated into individual leaves
corned beef brisket*
Preheat oven to 350° F. Rub the brisket with the black and white peppercorns. Place it in a roasting pan and add water until only the very top of the brisket is exposed. Cover and place in oven.
Cooking time is 1-1⁄2 to 2 hours per pound. Check water level periodically and add water as needed.
One hour before brisket is finished, add potatoes and cabbage.
*Corned beef brisket can be found out-of-season at most butcher shops.