Stout Cure/Brine Ingredients:
1 1/2 Quarts Water, filtered 1/4 CupBrown Sugar, light 1TSPMustard Seed, Black or Yellow 1TSPGrains of Paradise, whole 1TSPAllspice Berries, whole 1TSPCardamom Pods, Green or Black (optional) 1TSPStar Anise, whole (optional) 1TSPCaraway Seeds, whole (optional) 1TSPOrange Zest (optional) 7Each Bay Leaves, bruised 3Each Garlic Cloves, peeled 1Each Beef Brisket, about 5 pounds
Water as needed to cover meat 1TSPMustard Seed, Black or Yellow 1TSPGrains of Paradise, whole 2Each Cabbage Heads, quartered 5Each Carrots, peeled and quarted 6Each Potatoes, washed and peeled 1Each Onion, yellow, peeled and sliced 3Each Garlic Cloves, peeled and sliced 1CupClarified Butter (optinal)
Stout Cured Corned Beef
Cooked with Cabbage, Carrots and Potatoes
Stout Cure/Brine Directions:
Rinse off the beef brisket, to remove any of the juices and small pieces of fat (1). In a large stock pot or 12 quart dutch oven, add the water, beer*, salt, sugars, and pink salt and turn heat to medium. In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed, grains of paradise, allspice berries and (if using cardamom pods, star anise and caraway seeds) (2). Mix with a wooded spoon; till the spices start to pop and release their essential oils (you should smell all the spices) (3). Place in the refrigerator for 5-8 days to fully cure the brisket. Remove the brisket from the brine and rinse well to remove any spices. Notice how the color changes (8), not only from the dark stout, but the brine. The corned beef should feel firmer, than when it was just raw meat.
Place the corned beef into a large dutch oven or pot and add beer* and enough water to cover the brisket (9). Add the rest of the spices under Ingredients and bring to a simmer. Turn the heat to medium low, cover the pot with a lid and cook for 3 hours or till the brisket is fork tender.
Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more traditional for the commoners), this dish has become a celebrated dish in the US. With enough planning, this recipe will show you how to take a beef brisket and turn it into Corned Beef.
Makes 1 Large Corned Beef
Remove from the heat and add to the water/beer mixture. Add the red pepper flakes, bay leaves, garlic cloves and cinnamon sticks to the water/beer mixture (4). Alternatively, you can purchase a store bought pickling spices or create your own mix and use about 3 tablespoons. Bring the mixture to a boil for about 5 minutes, to dissolve the salts and sugars. Turn off the heat and add the ice to chill mixture (5). Check the temp of this mixture to make sure that it is below 36° or chill in the refrigerator till that temp is reached. Transfer the mixture to a 2 gallon container or zip lock bag and add the brisket (6). If using a container, add a small plate to the top of the brisket, to make sure the beef is completely submerged (7). Prep the cabbage (10), potatoes, carrots, onion and garlic cloves. About 2 ½ hours into the cooking of the brisket, add these vegetables to the pot and recover, checking the level of the cooking liquid; making sure there is enough to fully cover the meat and vegetables. Cook for the remaining ½ hour or until the brisket is fork tender. To serve, remove the corned beef from the cooking pot and slice across the grain. Place meat on a serving platter and add strained vegetables. Use a few tablespoons of the cooking liquid to moisten the meat for presentation (11). Serve with clarified butter, Mustard Ale Sauce and/or Horseradish Ale Sauce. ** Pink Salt or Sodium Nitrate will help preserve and cure the meat. This can be found at www.sausagemaker.com. This can also be used to make your own bacon, pancetta and other cured products.