HOMEMADE IRISH CORNED BEEF AND VEGETABLES
Spicy horseradish cream and malty Guinness mustard amp up the flavor of this home-corned beef. You might need to special-order the brisket from your butcher, and you'll have to start brining the meat eight days before you cook and serve it. The Insta Cure No. 1 is optional, but it's nice to use because it gives the meat its traditional pink color. Save the leftover corned beef and vegetables for the sandwiches and hash.
Provided by Bruce Aidells
Categories Beer Potato High Fiber Dinner Brisket Spice Carrot Turnip Winter Brine Cabbage Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
- Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water.
- For corned beef and vegetables:
- Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
- Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
- Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
- Do Ahead
- Brisket can be removed from brine 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
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Sheer Shah
[email protected]This was a great recipe! The corned beef was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again.
JOYNAL Official
[email protected]I was really impressed with this recipe. The corned beef was so tender and juicy, and the vegetables were cooked perfectly. I will definitely be making this again.
Chance Royea
[email protected]This recipe is a keeper! The corned beef was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again for St. Patrick's Day.
Felicia Jessie
[email protected]I've made this recipe several times now, and it always turns out great. It's a really versatile dish that can be served with a variety of sides. I especially like to serve it with mashed potatoes and gravy.
Jean-Paul Badjelameji
[email protected]This was a really easy recipe to follow, and the results were amazing. The corned beef was so tender and juicy, and the vegetables were cooked perfectly. I will definitely be making this again.
Nilima Gurung
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to add a little more salt to the meat. Other than that, it was perfect.
Supportive Prabeen
[email protected]This is the best corned beef and vegetables recipe I've ever tried! The meat was so tender and flavorful, and the vegetables were cooked to perfection. I will definitely be making this again and again.