For minimal effort, you can get at least 3 different meals out of one incredibly easy preparation. The magical meat? Corned beef. This dish is so easy to prepare, I almost feel like I should actually brine-cure the beef myself or it really is cheating. But I really don't know where I'd get saltpeter. Buying a pre-cured brisket leaves only some simmering to do for a delicious meal. In some ways, the leftovers are the best part, you get corned beef hash with the leftover potatoes, or simply some sandwiches on rye bread.
And here's a peek at the typical post-supper Sunday evening at my house.
CORNED BEEF AND CABBAGE
1 3-lb uncooked corned beef brisket
16 cups water
2 tbsp black peppercorns
2 whole cloves
4 whole allspice berries
2 bay leaves
1 small head green cabbage (about 2 pounds), cut into wedges
6 small potatoes, cut in halves or quarters, depending on size
For Horseradish Mayo:
1/4 cup mayonnaise
1/4 cup sour cream
3 tbsp prepared horseradish, or more to taste
zest of half a lemon
salt and pepper, to taste
Rinse the brisket well under cold water and place in a large dutch oven or stockpot. Cover the brisket with the water and add the peppercorns, cloves, allspice, and bay leaves. Bring to a boil and skim off any foam that collects on top. Lower the heat to a moderate simmer and cover. Simmer for about 2 1/2 hours or until very tender. You can also put in a 300 degree oven to simmer. When the meat is tender, remove from the pot, set on a board and cover with foil. Add the cabbage and potatoes to the pot and simmer until tender, about 20 minutes. Serve with horseradish mayonnaise.