Company Corned Beef

Preparation info
  • Makes

    8 to 10

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Beef cooks in water, then bakes in a peppy sauce—serve warm or cold


  • 4 to 5 lbs. corned beef
  • 2 bay leaves
  • 5 peppercorns


  • Wash corned beef thoroughly to remove brine. Place in a large kettle and cover with cold water. Add bay leaves, peppercorns, parsley, celery and onion. Cover and simmer 3 to 3¾ hours (about 45 minutes to a pound), or until tender.
  • Remove hot beef to shallow baking dish. Insert whole cloves in it to decorate and season.
  • Melt butter; add remaining ingredi