Guinness Corned Beef or corned beef braised in Guinness Stout, is an alternative to boiled in water corned beef. It does add an extra layer of flavor and an extra layer of cost, but is probably worth it.
I’m not a big fan of St. Patrick’s Day, any holiday that is nothing but an excuse to over imbibe in my view is a waste of time, but once a year the food side of it does appeal to me.
If done in stages you will get a tasty meal with properly done vegetables. So take the time and use the extra pot to cook everything right.
In the more traditional recipe the vegetables are dumped into the same pot as the corned beef and over cooked, leaving you with very soft carrots, mushy potatoes and cabbage.
Using two pots or a slow cooker for the corned beef and a pot for the vegetables gives you more control over the doneness of each of the dishes.
Ingredients for Guinness Corned Beef
- 1 Corned Beef, patted dry
- 2 bottles Guinness Stout
- 3-4 Tbsp dark brown sugar
- 1 medium onion peeled cut in half
- 6-8 garlic cloves peeled, left whole,but crushed slightly
- 1 spice packet or 1 Tbsp pickling spices
- 1 head white cabbage stem left on cut into quarters
- 4-6 carrots peeled halved and cut into 1″ pieces
- red potatoes cut into quarters
Directions for Guinness Corned Beef
In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
The Vegetables:
In a pot that will be large enough to accommodate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cook the cabbage place it on top bring the stock up to a boil and cover and cook for 10 – 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
Strain the potatoes and carrots into a separate bowl and serve.
You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
An additional option is to create a roux with 2 tbsp’s of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
Here are a few items to help make this recipe:
http://www.amazon.com/Creuset-Signature-Enameled-Cast-Iron-2-Quart/dp/B0076NOGPY/ref=as_li_ss_tl?s=kitchen&ie=UTF8&qid=1458676121&sr=1-4&keywords=le+creuset&linkCode=ll1&tag=rantsravesa06-20&linkId=96159b59b64fd7761f90e41aca7656fa
http://www.amazon.com/Cuisinart-MSC-600-Central-6-Quart-Multi-Cooker/dp/B008YEXC22/ref=as_li_ss_tl?ie=UTF8&qid=1458676190&sr=8-8&keywords=slow+cooker&linkCode=ll1&tag=rantsravesa06-20&linkId=e2b4bdba324179094260190d59f01959
Corned Beef brings out my Celtic solidarity for my slightly backward cousins the Setters and my noble Bro’s the wolf hounds, keep it coming and I’ll Arroo “Oh Danny Boy” all night.
Ingredients
- 1 Corned Beef, patted dry
- 2 bottles Guinnes Stout
- 3-4 Tbls dark brown sugar
- 1 medium onion peeled cut in half
- 6-8 garlic cloves peeled, left whole,but crushed slightly
- 1 spice packet or 1 Tbsp pickling spices
- 1 head white cabbage stem left on cut into quarters
- 4-6 carrots peeled halved and cut into 1" pieces
- red potatoes cut into quarters
Instructions
- In a slow cooker pour the stout and the brown sugar. Whisk to dissolve the sugar. Place the medium onion and the garlic cloves into the pot. Place the corned beef in fat side up. Cover and cook for 4-6 hours until the beef is fork tender and has reached an internal temperature of at least 145º. If the beef is not completely covered turn about half way through the cooking process.
- Once done remove from the pot and let it rest a few minutes. Slice thinly against the grain of the meat.
- The Vegetables:
- In a pot that will be large enough to accomadate all the vegetables, place the cabbage into the pot spoon in about a cup of the stout stock and cover with either beef stock or water. Bring up to a boil and cook for about 15 minutes. Remove from the stock when the cabbage begins to soften. Depending on how you like your cabbage it is either now done or you can continue to cook. Place the potatoes and carrots into the stock and if you are going to continue to cooke the cabbage place it on top bring the stock up to aboil and cover and cook for 10- 15 minutes until a knife pierces the vegetables easily. Remove the Cabbage cut the stems off and place into a serving bowl either whole or cut in half.
- Strain the potatoes and carrots into a separate bowl and serve.
- You can serve the corned beef with a little of the stock strained into a gravy boat, and with spicy mustard or horseradish sauce.
- An additional option is to create a roux with 2 tbsp's of butter and flour and slowly add some of the cooking liquid= about 1½ to 2 cups bring up to a boil and thicken and serve.
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