The Irish in All of Us
Not all corned beef recipes are created equal. We’ve all had ‘just’ corned beef and we’ve all had ‘ok’ corned beef. But how many have had that juicy, tender corned beef that melts in your mouth? Well, the difference lies in cooking techniques and a few chosen ingredients.
The brisket (which becomes ‘corned’ beef after pickling), requires long slow cooking to break down the tough working muscle. A crockpot will do nicely or a large, heavy cast iron soup pot. I use my Le Crueset 7 qt. pot for all my braising, stewing and soup making. I like that it can hold lots of veggies to surround the meats and I also like the way it distributes heat evenly. It also can go into the refrigerator (after cooling) and then back onto the stove eliminating several dishwashing chores.
Next, I use only Guinness ale and water to cover the beef with. The dark Guinness gives the corned beef nice flavor and the alcohol tenderizes the roast as it cooks, much like using wine in a beef stew. (Yes, you can use Guinness in your beef stew for even better flavor!)
I add aromatic vegetables to the pot for the initial cooking period, removing them only before I add the vegetables that will be served alongside the meat. I use them to flavor the roast and the broth. Don’t cut them in small pieces or they will be tough to fish out when the time comes. You could also tie them in a cheesecloth (a bouquet garni) and then simply remove it before serving.
You’ll want to cook the meat slowly for a long period of time. Again the crockpot is ideal for this if you have a large enough one. Bring the corned beef and bouquet garni to a boil, skimming any foam that forms on the top. If you leave the foam some may sink down into the liquid and cause the beef to become bitter as it continues to cook. Once it reaches a boil, turn the heat down to a slow simmer and cook for 45 minutes a pound. Hard-boiling will separate the muscle tissue and make the meat dry and stringy. Add the vegetables the last half hour of cooking and the cabbage the last 15 minutes.
For something different use Brussels sprouts instead of cabbage. I like to use the smaller ones cutting them in half so they cook a little faster. Add them at the same time you add the carrots and potatoes. If you don’t like cooked cabbage at all, serve some cole slaw on the side instead.
Drunken Corned Beef
- 1 corned beef brisket, I like using the 'flat' cut
- 2 cans Guinness stout
- 1 quart chicken stock
- For cooking and seasoning the beef:
- 1 large onion, quartered (leave skin on)
- 1 large carrot, peeled & cut into large chunks
- 2 celery stalks, cut into chunks
- After removing the seasoning vegetables add:
- 2 large peeled carrots, cut in half and quartered
- 2 large russet potatoes, peeled and quartered
- 1 small head of cabbage cut into wedges, cut out the hard center
Place brisket, including package ingredients and vegetables that are cut into large chunks (the seasoning onion, carrot & celery) into a large soup pot. Add the Guinness and the stock to cover the meat, add water if the meat is not covered. Bring to a boil and skim off any foam that rises to the top, then turn heat down to a simmer. Cook for 45 minutes per pound. Remove the seasoning vegetables and add remaining carrots and potatoes. Simmer about 15 minutes then add cabbage last and simmer for another 10 to 15 minutes.