the Pence family cookbook

Homemade Irish Corned Beef and Vegetables

main course beef irish untested



Pour 6 cups of water and 2 cups beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar, stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with the tip of a small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.

Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse in cold running water. Can be made 2 days ahead, wrap corned beef in plastic, cover with foil, and refrigerate.

Place corned beef in a very large wide pot. Add stout and water to cover by 1 in. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to a boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to a large baking sheet.

Add all vegetables to liquid in pot, bring to a boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 min. Using a slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 min. Discard spice bag

Cut beef against the grain into 1/4 in thick slices. Arrange beef and vegetables on platter. Serve with horseradish cream and Guinness mustard.