Get Your Irish On!

Yes my obsession knows no bounds. I literally crave good corned beef. To the point that my mouth waters at just the thought. And there is no point in waiting for St. Patrick’s day. Seriously, do you not think the Irish ate corned beef on other days as well? And if I feel like celebrating the Irish (and when do I not?) I will do so whenever and however I like. In fact that is what I did on Sunday. Of course, I wasn’t planning on sharing my recipe. Not because it’s proprietary or anything, but because sometimes I just like to feel needed. And if a friend needs me to cook up a good corned beef brisket, I’m more than happy to oblige. However, a dear friend who doesn’t live close enough to come for dinner, asked if I would share my recipe, so here goes. This one is for you A Catherine Noon!

Guinness Corned Beef w/ Guinness Mustard

Ingredients:

4 lbs Corned Beef Brisket w/ seasoning packets

1-4 bottles of Guinness Stout

1 1/2 – 2 C Brown Sugar

1 medium head of cabbage (Coarsely chopped or wedged)

5-10 red potatoes (quartered)

Put the brisket and seasoning in the bottom of your crock pot. Add the brown sugar. Arrange your vegetables on top of the brisket and pour in the Guinness to cover (I use all Guinness to cook the meat in because I love the flavor but some prefer half water and half stout). Cover and cook on low for 6-8 hours. The brisket should be nice, tender, and ready to please your palate. Remove from the crock pot and allow to rest for five minutes prior to slicing.

Ingredients:

4 ounces Guinness Extra Stout

3 ounces brown mustard seeds

1/3 cup red wine vinegar

1 tsp kosher salt

1/3 tsp freshly ground black pepper

1/16 tsp ground cinnamon

1/16 tsp ground cloves

1/16 tsp ground nutmeg

1/16 tsp ground allspice

pinch of brown sugar

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors have a chance to mingle and get happy (2 days is preferable, but if you can’t wait, I understand).

Pour the super happy mustard seed mixture into a food processor and process. Stop occasionally to scrape down the sides of the bowl with a rubber spatula (we don’t want to leave any little seeds feeling left out of the party). Continue to process until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover. Refrigerate overnight and use immediately or refrigerate for up to 6 months.

*If you are in a pinch and can’t do the ‘from scratch’ mustard. Buy a jar of good quality stone ground mustard and you can stir in your stout until it reaches the consistency you like.

There you have it folks. Happy tummies filled with Guinness, Guinness, and more Guinness (because of course I recommend you pair this with a nice cold stout). Should you have left overs, you can whip up a scrumptious corned beef hash, but that is another Tasty Tuesday episode…

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