St. Patrick's Day: Guinness Corned Beef with Cabbage
Source of Recipe
blog
List of Ingredients
- -- For the Corned Beef --
- 2 bottles Guinness beer (or other dark beer)
- 2 Tbsp dark brown sugar
- 3-1/2 lb. uncooked brisket for corned beef, rinsed well and patted dry
- 1 Tbsp pickling spice
- 1/2 onion
- 1 head garlic, halved
- .
- -- For the Vegetables --
- 1 head cabbage
- 1 big spoonful bacon drippings or lard
- A few carrots, cut into 3/4-inch chunks
- 1 lb of red potatoes, cut into 3/4-inch chunks
- 2 Tbsp minced fresh parsley
Instructions
- Preheat oven to 300 degrees.
- In a large pot, whisk together the beer and the brown sugar. Snuggle in the brisket; it should be almost completely covered by the beer. Add the pickling spice, onion, and garlic. Bring to a simmer on the stovetop; uncovered is best so you can keep an eye on it.
- Once it begins simmering, cover the pot and place in oven to roast for 4 to 6 hours, flipping meat once during halfway point. Remove from oven. Spoon out 2 cups of the corned beef braising liquid to cook the cabbage.
- To make the vegetables:
Cut the cabbage into 8 wedges. In a separate, large, wide pot, heat up the bacon drippings (or lard) on medium-high heat. When hot, swirl the pan around to get the fat to evenly coat the pan. Add the cabbage wedges, carrots, and potatoes and cook until browned, 3 to 4 minutes. Turn to brown the other side. Pour in the reserved corned beef cooking liquid, bring to a simmer and cover the pot. Turn the heat to low and let cook for 10 to 15 minutes. Use tongs or a large spoon to carefully remove the cabbage and reserved. Continue cooking the carrots and potato another 5 minutes or until cooked through (pierce with fork to check doneness). Sprinkle with parsley and plate out with the cabbage.
- Slice up the corned beef and serve with the cabbage and vegetables. Pour a bit of the sauce over the corned beef just before serving.
Makes 6 servings.
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