Monday, March 17, 2008

I'm shipping up to Boston...

Over the last few years I've gotten into the habit of preparing a Corned Beef brisket for each St. Patrick's Day. It started a while back as an excuse for friends to come over and drink, but it turned into a true labor of love. And, not to brag, I make a killer corned beef.

The downside to making my own corned beef and liking it so much is that I pretty much refuse to eat corned beef anywhere else.

Sure, I'm being a little conceited here, but I really like my Corned Beef. Perfect balance of flavors -not too salty or ham-esque- and fork tender. Not a lot of fat and perfectly colored. This is one of those few recipes that I look forward to making each year, and recently realized I oughta be making it a lot more often.

Guinness Braised Corned Beef

2-3 lb Beef Brisket

1 Orange
Whole Cloves

1 14.9oz can Guinness Stout
8 Cups water
1/4 Cup Brown Sugar
1/4 t Thyme
1 t Caraway Seeds
1 t Ground Mustard

Baby Carrots
5 small Red Potatoes, cut in half


In a medium stock pot combine Stout, water, brown sugar, thyme, caraway, and mustard and bring to a simmer over medium heat.

Wash brisket and set aside.

Stud orange with cloves.

Place brisket then the orange into the pot and cover. Allow to simmer over moderately low heat for 4 hours. If the orange collapses during the braising, remove and discard.

At the 4 hour mark, add the carrots and the potatoes and simmer over low heat for 1 hour longer.


Kerrie and I finished the evening off with some Cheesecake and Irish Cream on the rocks. About as perfect of a meal as anyone could ask for...

"I may not know a lot about God, but we sure did build a nice cage for him..."
- Homer Simpson

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