Pulled Corned Beef on Seared Rye Recipe
|2 cloves||garlic, crushed|
|1/2 tsp||dill seed|
|1/2 tsp||mustard seed|
|1/2 tsp||black pepper|
- In a pan, cover the corned beef with cold water and let it stand for 1 hour.
- Drain and place the beef back in pan with a bay leaf, garlic, cloves, coriander, seeds, pepper, carrot and onion. Cover with cold water. Add 1 teaspoon of vinegar for each quart of water. Simmer until tender, 30 to 40 minutes per pound.
- Let it all stand in liquid for 20 minutes. Drain and pull apart for sandwiches.
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