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Corned Beef And Veggies

 
 
 
Brine:  
6 cups    water  
2 cups    lager beer, St Pauli Girl lager etc.  
1 cup    b. sugar (packed)  
1 1/2 Tbs    insta cure no 1. (gives corned beef pink color!)  
1/4   pickling spices (found in spice isle)  
6-8   beef lb beef brisket; trimmed w/ some fat left  
Corned Beef And Veggies:  
12 oz    Guiness Stout  
4   Bay Leaves  
1 Tbs    Coriander Seeds  
2   Whole All Spice  
1   chile De Arbol  
12   Baby Turnips Trimmed Or 3 Medium Rutabagas Peeled And Quartered  
6   Med Carrots, Peeled  
4   Med Onions, Peeled And Halfed  
2   Med Parsnips Peeled Cut Into 2inch Pieces  
1 lb    Cabage Quartered.  
6 cups    water  
2 cups    lager beer, st pauli girl lager etc.  
1 cup    brown sugar (packed)  
1 1/2 Tbs    Insta Cure no 1. (gives corned beef pink color!)  
1/4   pickling spices (found in spice isle)  
6-8   beef lb beef brisket; trimmed w/ some fat left  
 
Brine
1 Pour water and lager into deep roasting pan. Add coarse salt and stir till disolved. Add sugar; stir until disolved. Add pickling spices and insta cure. Pierce brisket all over and submerge brisket in liquid and place something on top to keep submerged. Cover and refrigerate 4 days. Remove brisket and rinse with cold running water. (can be made two days in advanced).
Corned Beef And Veggies
1 Place corned beef in very large wide pot. Add stout and enough water to cover by one inch. Wrap bay leafs, coriander seeds, allspice, broken chile and secure it in a cheesecloth. Add spice bag to pot with beef and bring to a boil. Reduce heat and simmer until beef is tender 2 ¼ hours. Transfer beef to baking sheet. Add all veggies to pot and return to boil. Reduce heat to medium and gently boil till all veggies are tender. Transfer veggies to same baking sheet. Warm beef in liquid again. Cut beef against grain into ¼ inch thick slices. And enjoy!
 
 Recipe Source

Author: from Lindsay Clark