Simple Corned Beef

I know I’ve mentioned it before, but Nick started running several weeks ago. He keeps bugging me to run with him.

I keep responding with a hell no.

You see I have asthma, pretty severely actually. I have to take medicine twice daily. It’s not such a bad thing anymore. It keeps me alive and I am grateful for that. However, many people with asthma can run and enjoy jogging.

Not me.

It’s not for lack of trying. Obviously I started working out when I wanted to lose weight. I was pretty successful, too. I did a myriad of machine workouts, including the treadmill.

I even attempted running {not just walking} on it.


I felt like death. Honestly, I thought my lungs were going to collapse and I would be a 20 something in the morgue. Knowing that I probably needed to build some resistance, I attempted to do just that. I did not push myself too hard and I tried to build up my running stamina.

Another failure.

I just cannot run. I cannot do it outside. I cannot do it inside. Every time I try my lungs want to give up and the feeling of death envelops me.

Even though I have explained this to Nick more than a dozen times, he keeps bugging me to run with him.

Maybe he just wants to kill me? I’ve never considered that alternative!

It is kind of ironic if killing me is his mission, because I am trying to keep him healthy and alive by supporting his workout routine and cooking him healthified meals.

See what I get?!

Anyway, one of my most recent recipes is not really a recipe at all. It is kind of a small bunch of instructions to make a delicious hunk of Corned Beef. Last year I made a corned beef and added a bunch of flavors to the water during cooking time. I did not do that this year. I wanted, very simply, to taste the delicious flavors Corned Beef has to offer. I still love it.

Nutritional Information:
Servings: Varies {based on weight}
Serving Size: 4 ounces
Calories: 260
Fat: 21 g
Carbohydrates: 0 g
Fiber: 0 g
Protein: 17 g
Points+: 7


  • 1 {4 to 5} pound Corned Beef Brisket +seasoning packet
  • 1 to 2 cups beef broth
  • 2 to 3 quarts water {or enough to cover the beef completely}
  • Salt & pepper 


  • In a large stockpot add the beef, beef broth, seasoning packet, salt, pepper and enough water to cover the beef.
  • Bring the water to a boil over high heat
  • When the water comes to a boil, allow to boil for a minute or two. Then reduce the heat to medium-low so that the water is simmering
  • Cover and allow to cook for about 4 hours.
  • Remove, cool and slice. EAT and ENJOY!

I loved this meat. It is so simple to make and it’s absolutely delicious. It’s hard not to love corned beef. I used it to make an awesome recipe for my friend Lauren. I’ll share the recipe with you on Saturday. Until then, drool over this beef and whip some up tonight. I paired it with sauerkraut, mashed potatoes and lots of veggies last night for dinner. Nick loved it. Though he’s super excited for me to make the recipe I made for Lauren.

Until Next Time,

Happy Cooking 

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