Homemade Irish Corned Beef and Vegetables

Name: Homemade Irish Corned Beef and Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: European, Irish
Ingredients: 4 bay leaves; 3 kilograms flat-cut beef brisket, trimmed, with some fat remaining; 473 milliliters lager beer; 907 grams cabbage, quartered; 6 mediums carrots, peeled; 1 liters coarse kosher salt; 1 Tbsp coriander seeds; 1 dried chile de árbol (See Note), broken in half; 237 milliliters (packed) golden brown sugar; 340 grams Guinness stout or other stout or porter; 8 servings Horseradish Cream; 8 servings Guinness Mustard; 4 mediums onions, peeled, halved through root ends; 2 mediums parsnips, peeled, cut into 2-inch lengths; 59 milliliters pickling spices; 1 kilograms unpeeled medium white-skinned or red-skinned potatoes (about; 12 mediums 12 baby turnips, trimmed, or 3 medium turnips or rutabagas, peeled, quartered; 1 liters water; 2 whole allspice; 8 servings Cheesecloth; 2 Tbsps Insta Cure no. 1 (optional, See Note)

Homemade Irish Corned Beef and Vegetables might be just the European recipe you are searching for. This main course has 949 calories, 79g of protein, and 27g of fat per serving. This recipe serves 8. This recipe covers 62% of your daily requirements of vitamins and minerals. It will be a hit at your st. patrick day event. It is a good option if you're following a dairy free diet. A mixture of cabbage, coarse kosher salt, water, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the coarse kosher salt you could follow this main course with the Salty Sweet Granolan and Coconut Yogurt {Sugar Rush Gift Edition #4} as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Pour 6 cups water and beer into large deep roasting pan.

Ingredients you will need

Water

Beer

Equipment you will use

Roasting Pan

Add coarse salt; stir until dissolved.

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Coarse Salt

Add sugar; stir until dissolved. If desired, stir in Insta Cure No.

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Sugar

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.

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Pickling Spices

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Knife

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days.

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Brine

Remove brisket from brine. Rinse with cold running water.

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Brine

Water

Place corned beef in very large wide pot.

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Corned Beef

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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.

Ingredients you will need

Whole Coriander Seeds

Bay Leaves

Allspice

Chili Pepper

Stout

Water

Wrap

Equipment you will use

Kitchen Twine

Cheesecloth

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.

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Beef

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Pot

Transfer beef to large baking sheet.

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Beef

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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.

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Vegetable

Turnip

Beef

Equipment you will use

Slotted Spoon

Baking Sheet

Pot

Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter.

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Vegetable

Grains

Beef

Serve with Horseradish Cream and Guinness Mustard.

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Horseradish Sauce

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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Corned Beef

Brine

Wrap

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Aluminum Foil

Cook's Note

Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so you can certainly leave it out. You'll find Insta Cure No. 1 at sausagemaker.com.Chile de rbol is a thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.

Ingredients you will need

Smoked Sausage