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id 840
Name Homemade Irish Corned Beef and Vegetables
Main Dish Category Main Dish
Secondary Dish Category
Main Ingredient Beef Brisket
Other Ingredient Beer
Number of People 8
List of Ingredients Brine:

6 cups water

2 cups lager beer

1 1/2 cups coarse kosher salt

1 cup golden brown sugar

1 1/2 T Insta Cure #1 

1/4 cup pickling spices

8 lb. flat-cut beef brisket, trimmed with some fat remaining



Corned Beef and Vegetables:

12 oz. bottle Guinness stout

4 bay leaves

1 T coriander seeds

2 whole allspice

1 dried chile de arbol, broken in half

3 baby turnips, or 1 medium

8 unpeeled medium white-skinned or red-skinned potatoes (about 3 lbs)

2 lb. carrots, peeled

4 medium onions, peeled, quartered through root ends

2 medium parsnips, peeled, cut into 2-inch lengths

2 lb. head of cabbage, quartered

1 to 2 T. cider vinegar



1 tsp ground cloves

1/4 cup brown sugar



Horseradish Cream

Guinness Mustard
Description Brine:

Pour 6 cups water and beer into large deep roasting pan.  Add coarse salt; stir until dissolved.  Add sugar, stir until dissolved. Stir in Insta Cure and pickling spices.  Pierce brisket all over with tip of small, very 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; discard brine.  Rinse brisket with cold running water.  Wrap corned beef in plastic, cover with foil and refrigerate for up to 2 days or prepare immediately.



For corned beef and vegetables:

Place corned beef in very large, wide pot.  Add stout and enough water to cover by 1 inch.  Wrap cheeseclot 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 a boil.  Reduce heat to medium-low, cover and simmer until beef is tender, about 2 1/2  hours.  Transfer beef to large baking sheet, sprinkle with ground cloves and brown sugar, cover tightly with foil and keep warm in a low oven.



Add cider vinegar and all vegetables, except cabbage, to liquid in pot; bring to a boil.  Reduce heat to medium and boil gently about 10 minutes.  Add cabbage and boil until vegetables are tender, about 25 minutes.



Cut beef against grain into 1/4-inch thick slices.  Arrange beef and vegetables on platter and serve with Horseradish Cream and Guinness Mustard.
Time Long
Cooking Type StoveTop
Difficulty (1-5) 2
Notes Delicious!
Origin www.epicurious.com
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