Ingredients
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2 1/4 - 3
-
-
4
-
2
-
1
-
3
-
12
-
3
-
3
-
1
-
-
-
-
-
Directions
St. Patty’s Day Corned Beef,This is our traditional St. Patrick’s Day meal. I have served this sweet, spiced version of corned beef ever since I first tried it years ago. Not the healthiest meal, but worth it for just that one special holiday each year. I serve this with soda bread, mashed parsnips, and boiled cabbage. This serves 4-6. If you prefer, you can sub mini red skinned potatoes and baby carrots so you don’t need to do any cutting, just use more of them. Adapted from a Killian’s recipe.,I love this recipe and we had it for dinner with my family. I slow cook the meat on the stove for about to 4 and half hour and it was so tender. Growing up in Hawaii that’s a saying when the food is really good. Broke da mouth and that’s I got to say.,This wasn’t a terrible recipe. I do agree with some of the others: sweet corned beef is kind of different, but man oh man that glaze on the carrots and potatoes and cabbage was mighty fine. Next time I’d bake the corned beef separate but sure use that glaze on the veg. I’ve always liked squash with butter, sour cream, and brown sugar, so the glaze was great for me. All in all, great recipe.
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Steps
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1
Done
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Be Sure to Discard Any Brining Liquid That Comes With the Meat- Including the Spice Packet! |
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2
Done
|
Trim All Visible Fat from the Meat- This May Take Some Time (use Kitchen Shears to Ease This Process). |
|
3
Done
|
Place Meat in a Large Dutch Oven and Cover With Water. |
|
4
Done
|
Add Ale, Bay Leaves, Cinnamon Stick, Cloves, a Light Shake of Crushed Red Pepper Flakes, Peppercorns, Garlic, and the Onion Chunks to the Pot. |
|
5
Done
|
Bring to a Boil, Then Lower Heat Just a Bit and Boil Very Gently, With Lid Ajar, For 4-5 Hours or Until Meat Is So Tender That Is Breaks Apart When You Pull at It With a Fork. |
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6
Done
|
Keep Checking the Pot from Time to Time to Prevent Boilovers- You Will Need to Keep Lowering the Heat Throughout the Cooking Process as the Liquid Reduces, Especially in the First Hour (it Should Still Be Hot Enough to Still Gently Boil, but not Spilling Over the Sides of the Pot). |
|
7
Done
|
Meat Should Be Very, Very Fork Tender When Ready For the Next Cooking Stage and Will Have Shrunk Considerably from Its Original Size. |
|
8
Done
|
in the Last Half Hour or So of Cooking Time, Boil the Carrots and Potatoes in a Separate Pot of Water to Cover and Cook Until Fork Tender; Drain Vegetables and Set in a Small Bowl. |
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9
Done
|
Remove Meat and Onion Pieces from Boiling Liquid (discard That Liquid) and Set Into a Large Roasting Pan (i Usually Pour the Liquid Through a Strainer to Catch the Onion Pieces). |
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10
Done
|
Surround Meat With Boiled Carrots, Potatoes, and Onion Pieces. |
