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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Destiny Higgs
[email protected]This recipe is amazing! The corned beef was so tender and the vegetables were so flavorful. I will definitely be making this again.
Valbona Hysa
[email protected]This recipe is a winner! The corned beef was tender and flavorful, and the vegetables were cooked to perfection.
Fatig Van Wyk
[email protected]This is the best corned beef and vegetables recipe I've ever had. I will definitely be making it again.
Mati Matisho
[email protected]This is a great recipe for a special occasion. The corned beef is always a hit with my guests.
Rahb Khan
[email protected]I made this recipe for my family and they loved it. The corned beef was so tender and the vegetables were perfectly cooked.
Afaq Hussain
[email protected]This recipe is perfect for a weeknight meal. It's quick and easy to make, and the results are always delicious.
Nikhil Samlal
[email protected]I've never made corned beef before, but this recipe made it easy. The instructions were clear and the results were delicious.
Chamodi Hansana
[email protected]This recipe is a great way to use up leftover corned beef. I made it with some leftover corned beef from St. Patrick's Day and it was delicious.
Erasmusdo Nnaji
[email protected]I'm not a big fan of corned beef, but I really enjoyed this recipe. The meat was tender and the vegetables were delicious.
Elaf Mahmoud
[email protected]This is the best corned beef and vegetables recipe I've ever tried. The meat is so tender and the vegetables are so flavorful.
Suad Hossain
[email protected]I made this recipe for St. Patrick's Day and it was a huge success. Everyone loved the corned beef and vegetables.
Gacha Layla
[email protected]This recipe was easy to follow and the results were delicious. The corned beef was fall-apart tender and the vegetables were perfectly cooked.
Joshua Lehigh
[email protected]I've made this recipe a few times now, and it's always a hit. The corned beef is always tender and juicy, and the vegetables are flavorful and colorful.
Yaro t Eyopia
[email protected]This corned beef and vegetables recipe is a keeper! The meat was so tender and flavorful, and the vegetables were perfectly cooked. I will definitely be making this again.