Saint Patrick’s Day was two days ago. I know, I know. Things have just been a bit hectic in my life the past couple of weeks, so that I am behind on my posts. Every year on March 17, my father and assorted other male relatives beg me to make my version of Corned Beef. Hardly anyone cares about the cabbage, carrots and potatoes. It is all about the beef. Actually, it is the secret ingredient in my sauce that they are so keen on. That would be Jack Daniel’s Whisky. If you would like to surprise your folks next year, give my stand-by recipe a try. It always gets raves from the boys.
Dad was horrified on Sunday, March 16th, that I hadn’t purchased the roast yet. "You haven’t BOUGHT it? But, Saint Patrick’s Day is TOMORROW. What if the store runs out?" Lucky for me, they still had corned beef when I turned up at noon on the next day. Here is my recipe, easy as can be. You will be multi tasking at the end, but believe me, it is dead simple.
Nicole’s Corned Beef
5 pound corned beef brisket, with pickling spices
1 or 2 bottles of Guinness Stout Ale
3-6 carrots, quartered
3 onions, cut into wedges
1 green cabbage, cut into wedges
1-2 pounds red potatoes, quartered
Butter
Parsley
Salt and pepper to taste
Place the corned beef and pickling spices in a large Dutch oven. Pour the Guinness over it, and top with water to cover. Bring to a boil and reduce to simmer. Cover and simmer on the stove top for four hours.
Remove roast from liquid and place in a roasting pan. Cover with Glaze. Place in 400 degree oven for 30 minutes, basting the beef with glaze occasionally.
Glaze:
1 ½ cups of brown sugar
¾ cup of apple juice
3 T. mustard (I use whole grain)
¾ cup of Jack Daniel’s Whisky
Whisk until smooth.
While the corned beef finishes up in the oven, cook the vegetables. Add the onions and carrots to the hot corned beef liquid in the Dutch oven and bring to a simmer. Cook 15 minutes, then add the cabbage wedges. Cook 15 minutes more. When the vegetables are done, fish them out of the liquid with a strainer. The remaining liquid supposedly can be used to flavor a stew or soup, but I have not tried this.
In a separate pan on the stovetop, boil the red potatoes. They will take 15-20 minutes and can cook while the other vegetables simmer away. When they are done, drain and top with butter and chopped parsley.
To serve, remove the corned beef from the oven and slice. Place beef slices in the center of a serving platter and surround with the vegetables. Serve boiled potatoes in a separate bowl. Pour the remaining Glaze into a gravy boat and pass at the table.
22 responses to “Saint Patrick’s Day, Revisited”
I’ll get back to you as soon as I stop drooling
I’ll get back to you as soon as I stop drooling
Ohhh, yum, yum. I can’t wait to try this one! Thanks so much! Nancy in WI
Ohhh, yum, yum. I can’t wait to try this one! Thanks so much! Nancy in WI
This looks delicious!..I’m definitely going to try this recipe!…just have to pry the guiness out my Dh’s hand ;o)
This looks delicious!..I’m definitely going to try this recipe!…just have to pry the guiness out my Dh’s hand ;o)
excellent meal mom, ryan & I both loved it!
excellent meal mom, ryan & I both loved it!
My husband’s birthday is March 18 and his favorite meal is coned beef so we always have it this time of year. Your recipe sounds fantastic so I am definitely going to try it. Thanks Nicole.
My husband’s birthday is March 18 and his favorite meal is coned beef so we always have it this time of year. Your recipe sounds fantastic so I am definitely going to try it. Thanks Nicole.
My mouth is watering I am hungry now Thanks Nicole.this is one recipe i Will have to try as we love corned beef. Hugs Mary.
My mouth is watering I am hungry now Thanks Nicole.this is one recipe i Will have to try as we love corned beef. Hugs Mary.
Gosh Nicole, this looks great! You know, I’ve only ever had corned beef once and it was awful! Someone later told me that if it was that bad the person made it wrong — apparently that’s easy to do? Your recipe looks like a keeper — I think I’ll file it away and hopefully next year I’ll remember to try it!
Gosh Nicole, this looks great! You know, I’ve only ever had corned beef once and it was awful! Someone later told me that if it was that bad the person made it wrong — apparently that’s easy to do? Your recipe looks like a keeper — I think I’ll file it away and hopefully next year I’ll remember to try it!
That looks soooo good. I had hubby buy a few corned beefs while I was away and put in the freezer. I’m gonna try your recipe. Looks great.
That looks soooo good. I had hubby buy a few corned beefs while I was away and put in the freezer. I’m gonna try your recipe. Looks great.
Nicole, I’ve been lurking on your blog for a while and just had to comment on how yummy your corned beef looks-and I don’t even like it-but think now I’ll give it another try. Also, my little boy…er I mean dog and I love reading about that mischevious little Ozzie and his adventures!
Nicole, I’ve been lurking on your blog for a while and just had to comment on how yummy your corned beef looks-and I don’t even like it-but think now I’ll give it another try. Also, my little boy…er I mean dog and I love reading about that mischevious little Ozzie and his adventures!
Oh my, oh my! What absolutely yummy photos and recipes. Thank you, Nicole!
Oh my, oh my! What absolutely yummy photos and recipes. Thank you, Nicole!
Okay, I know this is an old post, but this looks like a WONDERFUL way to make corned beef. I still have a roast in my refrigerator, (yes, I know, St. Patrick’s day was a while ago *sigh*) and I think I’m going to try to make it this way. Yummy!
Okay, I know this is an old post, but this looks like a WONDERFUL way to make corned beef. I still have a roast in my refrigerator, (yes, I know, St. Patrick’s day was a while ago *sigh*) and I think I’m going to try to make it this way. Yummy!