(Guinness Beer cooked Corned Beef)
Hey everybody! So I took a few weeks off from cooking but now I am back with a brand new recipe inspired by my favorite of all holidays St. Patrick’s Day. To honor my rich Irish heritage I decided that I wanted to tie together all the food things that I love about being Irish. Also me and my wife have been craving Ruben sandwiches all this week and unfortunately had a terrible meal out at a restaurant. There’s nothing like a bad meal to get you inspired to do some good cooking yourself.
We were so distraught over the meal that it got me thinking about making the Rubén sandwich the focus of my blog this week, but with St. Patrick’s day on the horizon and Corned Beef and Cabbage being such a staple in Irish food culture I came up with the great idea of making my own cooked corned beef to use in my own homemade Rubén sandwich. At first I wanted to make my own sauerkraut but that would take a few weeks and I don’t have that Kind of time. It could however become a project for the future.
Another main ingredient that one must have while celebrating St. Patty’s day is beer, and when it comes to Irish beer there is only one name that comes to mind. That’s right; Guinness stout. I have seen and heard of cooks using beer in dishes before and I have always wanted to try it. This was my perfect opportunity.
The beauty of this recipe is its simplicity. Just like the Irish this dish is easy going, not at all complicated but rich in flavor. It’s all in the name or the translation rather. “Guinness Beoir cócaráil mairteoil shaillte” is just Gaelic for “Guinness Beer Cooked Corned Beef”; and that is exactly what we are going to do. We are going to cover our Corn beef Brisket with brown sugar and spices and then cook it in delicious dark Guinness stout beer. Throw in a few vegetables and Sláinte! There you have it.
Once the brisket is done I plan on slicing it down and using it along with some fine sauerkraut and Irish cheese to make an amazing Ruben sandwich.
So here is what you’ll need.
- Either a 2 or 4 lb. corned beef brisket.
- 1 or 2 Guinness beers (12 oz.)
- 1 to 2 cups dark brown sugar
- 1 red pepper
- ½ of a red Onion
- 1 cup shredded potatoes
OK so this is so easy to make. First you need to preheat the oven to 350. Your next step is to rinse off your brisket and pat dry. Put the brisket in a roasting pan or something of the like and cover both sides of the Brisket with a liberal coating of dark brown sugar. I noticed that you want to look for the brown sugar to combine with the juice of the meat that are already exuding and it will create an almost syrup like consistency. Make sure you completely cover both sides with the brown sugar.
Now you may have gotten a spice packet with your brisket and you may have the idea of adding the spice packet to the brisket along with your sugar. This is something that I advise against especially if you are planning to add vegetables to the mix later. The spices will stick to the vegetables and the flavors do not mix well. You can easily add other spices that can complement the sweetness of the sugar.
Now depending on the size of your brisket you either want to add one bottle of Guinness for a 2 lb. piece of meat or two bottles for a 4 lb. piece. I had a small 2 lb. size so I only used 1 bottle and I drank the other. The one mistake that I felt I made during this recipe was how I added the Guinness to the meat. Not thinking I rushed and poured the bottle directly over the top of the brisket, thus washing off much of the spice and brown sugar. What I should have done instead was to pour the beer around the meat and only add a little at a time giving the sugar time to melt and infuse with the beer and sit on top of the meat.
So please learn from my mistake and slowly pour your beer around your brisket and use a spoon to baste it. Put your top on your roasting pan and place in to the oven. Cook at 350 degrees for 2 hours. I flipped the brisket over after 30 minutes allowing for both sides to get equal time in the beer. After the first hour had past; I took the brisket out to quickly basted the top of it. Also I cut up and added the red pepper, onion and potatoes to the juices. After the 2 hour mark I removed the brisket from the oven and spooned the juices over the top one final time also covering the brisket with the onions, peppers, and potatoes. Let them stay there for the time it took for the brisket to cool down a bit.
Once it had a chance to cool for a bit; I took the brisket out and did my best to shave it down as thin as possible. The vegetables soaked up the Guinness beautifully and the Brisket had a great sweet flavor. This recipe has a lot of room to work with and I encourage you play with your beer and sugar mixture. Try it out and let me know how it comes out.
Feed you next time!