You have probably seen corned beef brisket at the grocery store hanging out with the hams in the meat cooler. You probably also walked right on by the brisket too, unaware of how delicious it taste and how easy it is to make. So easy to make that Jay Eatz almost guarantees you can't screw this one up.
One of the great things about corned beef brisket is that it is already seasoned for you. You literally need to open the package, place the brisket in a pot with a lid and fill the pot with water just until the roast is covered.
Now bring the pot to a boil, then cover and turn down to a simmer. Continue simmering for 2-3 hours (the bigger the roast, the longer it will need to boil). Remove the roast from the pot and let cool slightly.
Once the roast is cool enough to handle slice into medium to thin slices. Sometimes there might be a layer of fat on one side of the brisket. Remove any excess fat before slicing.
As promised fool proof roast. The only way I could seeing this going south is if you fell asleep and forgot about the brisket and let the pot boil dry. You can serve corned beef brisket with some sides like potato and corn or enjoy it straight up with some mustard on a bun.
So if cooking roast gives you anxiety or hasn't gone the best for you in the past give corned beef brisket a try, it won't disappoint the chef nor those eating it.
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