I have been making this for years and its always a hit. Easy to be adjusted for quantity for crowds: http://food52.com/recipes/21282-the-best-st-patrick-s-day-corned-beef-ever
Do you have much experience cooking? It is pretty simple, you just simmer it in a pot of water, lid askew, with the optional (I recommend) seasoning packet on a low heat for about 3 hours, until it is tender.
If you want to season it a bit more and try a really good method, a bit more involved but still easy, try Suzanne Goin method. Even if you don't use the whole recipe, the cooking method just for the beef is reliable. And the parsley mustard sauce will really be a hit. I love it.
http://food52.com/recipes/16596-suzanne-goin-s-corned-beef-and-cabbage-with-parsley-mustard-sauce
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If you want to season it a bit more and try a really good method, a bit more involved but still easy, try Suzanne Goin method. Even if you don't use the whole recipe, the cooking method just for the beef is reliable. And the parsley mustard sauce will really be a hit. I love it.
http://food52.com/recipes/16596-suzanne-goin-s-corned-beef-and-cabbage-with-parsley-mustard-sauce