Corned Beef And Cabbage In Guinness Recipe Genius Kitchen

Steps:

• In a 6-qt. slow cooker, combine potatoes, carrots, celery and onion. Add corned beef (discard spice packet or save for another use)., Place cloves, peppercorns and bay leaf on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Place in slow cooker. Pour stout over top., Cook, covered, on low 8-10 hours or until meat and vegetables are tender, adding cabbage during the last hour of cooking. Discard spice bag., Cut beef diagonally across the grain into thin slices. Serve beef with vegetables and horseradish.

Steps:

• Preheat the oven to 300 degrees F.
• Place the corned beef in a colander in the sink and rinse well under cold running water.
• Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.
• Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
• Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
• For the hash: In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
• Remove the hash mixture from the refrigerator and stir in the parsley.
• Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
• To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.
• For the eggs: While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.
• Divide the hash among plates and top with the poached eggs.
• In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Steps:

• In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
• Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
• Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.

Steps:

• Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.
• Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.
• Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.

Steps:

• Combine water, beer, and garlic in a multi-functional pressure cooker (such as Instant Pot®). Place trivet inside.
• Rub all sides of brisket with brown sugar. Place on the trivet and sprinkle spice packet on top. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 90 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer brisket to a baking sheet.
• Cover brisket with aluminum foil; let rest for 15 minutes.
• Meanwhile, remove the trivet from the pot. Place potatoes, carrots, onion, and cabbage in the bottom of the pressure cooker. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve vegetables with rested brisket.

Steps:

• ------------Selecting the corned beef brisket------------.
• Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
• Do not freeze.
• Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
• Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
• There will always be some gristle and it runs the length of the slab in the center.
• The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
• If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.
• ------------Selecting the Cabbage-------------------.
• The heavier and more solid it is, the better it is.
• Smell it to make sure it isn't too bitter.
• You may have to go to another store if the whole batch has a very strong bitter smell. I have had to visit several stores to find a decent batch.
• Keep in mind that the outer leaves will be discarded even if the store has already removed the natural outer leaves to make them look better and fresher.
• --------------Selecting the Potatoes----------------.
• Watch out for the red dyed ones.
• Pick out a bag of medium to small sized ones.
• The smaller the better.
• If you are lucky enough to find the ones as small as salad tomatoes, they are the best.
• -------------Selecting the Carrots----------.
• Get the smallest bag they have unless you like carrots, because you will only use one per pot of cabbage to take any bitterness out of the cabbage.
• Serving a bowl of carrots is a big no no on Saint Patrick's Day.
• Preparing and cooking the meal-----------------------.
• (It's going to take 3 hours with you there).
• Use a large Dutch oven or stock pot that will hold everything all at once.
• Place the brisket (best side up) in the bottom of the pot.
• There's no need to rinse it because nothing bad will survive what you are about to do to it and you will remove the outer marinate.
• Add the spice packet or a teaspoonful of peppercorns and two bay leaves.
• Cover the brisket generously with water and a bottle of beer (optional - adds flavor and is a tenderizer).
• Bring to a boil.
• Reduce heat, cover and simmer for 2 hours.
• During the 2 hours------------------------.
• Scrub and rinse the new red potatoes.
• Remove any eyes and bad spots.
• Leave as much of the peel as you can.
• Quarter them (halve or whole if tiny).
• Cover with water until ready for them.
• Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
• Peel one carrot and cut it into quarters. Set aside.
• Peel the onion and cut it into eighths. Set aside.
• Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.
• I find that kitchen scissors do just fine.
• After the 2 hours----------------------.
• Add the potatoes on top of the brisket.
• Add water to cover everything.
• Bring to a boil.
• Reduce heat, cover and simmer for 10 minutes.
• Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
• Add water to cover everything.
• Bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Check the cabbage to see if it is tender.
• If not, simmer another 5 minutes. You shouldn't undercook it and it's hard to overcook it.
• When done-----------------------.
• In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
• Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful (more is better than less) of chopped fresh parsley.
• Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
• Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
• As I said, more is better.
• Slice the brisket cross grain.
• Hope there is leftovers for breakfast.
• See my March 18th Breakfast! It's a family tradition. We make sure we make enough to ensure leftovers for breakfast the next morning. Finely chopped fried corned beef and cabbage (the entire meal) and coffee is divine. We throw in any leftover parsley.