BEER is GOOD!
About Bruce Ticknor
Nemsis' St. Patricks Feast.
Submitted by Bruce Ticknor on Fri, 01/16/2009 - 19:10
A beery Saint Patrick's day meal of corned beef potatoes and carrots.
No cabbage in this one, but lots of good beer!
Category:
Main Course
Main Ingredient:
Corned Beef
Serving Size:
3
Ingedients:
The Corned Beef and Vegetables
2 1/2 lb Corned Beef.
1/2 lb baby Carrots.
1 1/2 lb new Potatoes cut into 1 1/2" chunks.
2 Large Onions, cut into wedges.
1/3 cup Cider Vinegar
2 Bottles Irish Stout. I used Hockley Valley Stout and it worked better than I could have hoped.
(A note about the cooking beer: An Imperial stout would probably work very well here, I would like to try this again with 2 bottles of John By Imperial Stout, or 2 bottles of Samuel Smith Imperial Stout, I think they would add even more taste. If you are really stuck you could probably get away with Guiness but only as a last resort.)
The Glaze
1/2 cup Brown Sugar.
2 Tablespoons Butter of Margerine
2 Teaspoons Dijon Mustard
2 Teaspoons Horse Radish
1/2 cup Broth from Corned beef
Instructions:
In a large pot or dutch oven place the Corned Beef, cover with Stout and add the Cider Vinegar and Onions.
Bring to a boil then reduce heat, cover and simmer for about 1 hr. per pound of meat.
Mine took about 2 1/2 hours.
Remove meat and put into a roast pan, put potatoes and carrots into the broth from the beef, bring to a boil and then reduce heat to a high simmer for about 45 minutes or until carrots are tender. You could add a head of cabbage as well but I am not a huge fan of it and did not try it, so I can't say how well it would work.
In a small sauce pan combine the sugar, butter, mustard, horse radish and broth. Stirring constantly bring to a boil for three or four minutes, just until it barely begins to thicken.
Spoon over the beef, flip over and spoon onto this side as well. Pour the rest of the glaze over the beef and into the pan.
Put into pre-heated 350 degree oven for 45 minutes, basting with the sauce from the bottom of the pan every 10 to 15 minutes.
Let sit for 5 to 10 minutes before carving and serving.
The hops flavours from the stout come through gently but firmly especially in the vegetables while the sweet and tart glaze sets off the flavouring of the beef and cuts any saltiness which corned beef often has.
The flavours of this meal are quite pronounced and call for a sturdy beer to go with it.
I found the John By Imperial Stout, to be a perfect companion, the sweet malt and berry flavours complimented the glaze while the bitter coffee and bright citrus set off the hop flavours in the vegetables.
It was a great pairing.
Skoll
Nemsis
