2 lbs corned Beef or Beef Brisket meat
1 large yellow onion, sliced
5 garlic cloves, sliced
3 tsp of rosemary and thyme, minced
1 tsp of black pepper
2 cups of Low Sodium Beef Broth (Use usual Beef broth if using plain brisket)
2 cups of water
5 carrots (halved)
8 small red potatoes, skin peeled
1)Heat 2 tbsp cooking oil in a pot. Saute the onion, garlic and herbs for 3 minutes.
2)Add in the beef broth and pepper and turn on the heat till boiling.
3)Put in the corned beef and lower the heat to medium low and let simmer for 30 mins. Turn the brisket around and spoon some of the softened onion to cover the top part. Add the 2 cups of water and continue to simmer.
4)After 30 mins, turn the brisket around again and simmer further for another 30 mins.
5)Add in the potatoes and carrots and continue to simmer for 30 minutes. Turn off the heat.
6)Spoon out the brisket and let rest for 5 mins. Slice to serving sizes, yields from 7 to 9 slices.
7)Serve with the potatoes, carrots and gravy sauce.
Serves: 3 persons