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Boston Corned Beef
Contributed by : Sherry Hauser

A favorite in summertime.

 Picture

Ingredients
5 - 7 lbs beef brisket (or bottom round)
6 tbsp salt
4 tbsp brown sugar
2 onions, cut up		 Put all in a dutch oven and add water to cover meat. Refrigerate 2 days. Bring to a simmer and cook until tender, about 6 hours. Or pressure cook (about 1 hour).

Serve hot or cold. Keep uneaten roast refrigerated in the brine.

This is handy to have on hand for snacks and sandwiches. Elegant served at room temperature with Ravigote Sauce on the side.

 

 
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