1 ½ quarts no-salt-added beef stock or cold water Put the meat in a deep pot and add enough stock or water to cover the meat. Bring to a simmer, skimming as necessary. Reduce the heat to establish a ...

Rather than the traditional boil, in this recipe you roast the corned beef for a more concentrated flavor, then coat it with a glaze made of mustard and the spices that come with the roast. It's a ...

Bryan Roof, the executive food editor of Cook’s Country magazine, gave us his biggest tips for whipping up corned beef and cabbage this St. Patrick’s Day. Use flat-cut corned beef brisket, not ...