Post by rdywenur on Mar 14, 2008 7:20:35 GMT -7
Here are a few recipes to start you off :
Corned Beef in Guiness
Ingredients
4 lbs flat cut corned beef brisket
1(12ounce)bottle Guinness stout, draught
1 medium yellow onion, peeled and cut into wedges
3 cloves garlic, minced
1 bay leaf
1/4 teaspoon ground cinnamon
1/8-1/4 teaspoon ground cloves(to taste)
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
1 head cabbage, cut into wedges,rinsed and drained
6 medium white potatoes, peeled and quartered
1-2 lb carrots, peeled and cut into 3-inch pieces
Directions
1. Rinse corned beef under cold water, and pat dry.
2. In a Dutch oven, or other large pot with a cover, brown corned beef well on all sides over high heat.
3. Pour Guinness over the meat, and add enough water to just cover the brisket.
4. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper to the pot.
5. Bring pot to a boil and skim off any foam.
6. Reduce heat to a simmer. Cover pot and simmer for 3 hours.
7. Add carrots, then potatoes and then the cabbage wedges to the pot.
8. Cover pot, and continue cooking until meat and vegetables are tender (about 20-30 minutes).
9. Remove meat and vegetables to warm serving platter/dishes, leaving the cooking liquid/sauce in the pot.
10. Over high heat, bring the cooking liquid to a boil, and cook until the amount of liquid is reduced by half (about 10 minutes).
11. Slice the corned beef; serve with the vegetables and the sauce on the side.
12. Note: Corned beef should always be sliced across the grain.
And if you'd rather be drinking the Guiness first here is a slow cooking recipe:
Crock pot Corned Beef Dinner
Ingredients
4 lbs corned beef, with included seasoning packets(buy the cheapest cut, the fattier cuts have more flavor)
water, to cover
1 onion, quartered
2 bay leaves
2 minced garlic cloves
2 lbs baby red potatoes
1 lb baby carrots
1 head cabbage
GLAZE
1 cup light brown sugar
1/4 cup gulden's spicy mustard
Directions
1. Cover; Cook on LOW 11 hours (get up early -- ).
2. Remove meat and transfer liquid to another large pot.
3. To liquid add potatoes.
4. Cook on medium high stove top for 20 minutes and then add carrots, cook five minutes more, add cabbage (green/quartered) and cook an additional 20 minutes.
5. Spread glaze over cooked brisket and bake meat (uncovered) for 30 minutes at 350.
6. This should be done about the time the vegetables are cooked through.
7. I serve this with Irish soda bread and beer.
8. (Note ***** #8 corned beef feeds 6 adults and 5 kids, also prepare 5# potatoes, 2 # carrots and 2 heads cabbage and double glaze. It looks like a lot when you have it uncooked but meat shrinks about half once cooked. ******* There will be leftovers, but you'll be happy then next day! otherwise if you are making this recipe for 1-4 people, stick to original recipe).
