Stout Cured Corned Beef and Cabbage

stout-cured-corned-beef-cEven though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the United States for St. Patrick’s Day.  With enough planning (about 8 days), this recipe will show you how to take a beef brisket and turn it into Corned Beef.

 

For other Irish recipes check out my Irish Menu Ideas.

If you didn’t make this recipe, here are three different cooking techniques on How to Cook Corned Beef.

 

This recipe makes one large brisket, once cured and cooked, will make 10 portions.  Leftover corned beef is great in a breakfast hash on in a killer sandwich (rye bread with beer mustard, steamed corned beef, some chow chow and a few caramelized onions).

Stout Cured Corned Beef and Cabbage
Stout Cured Corned Beef Cooked with Cabbage, Carrots and Potatoes
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Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the US for St. Patrick's Day. With enough planning, this recipe will show you how to take a beef brisket and turn it into Corned Beef.
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Stout Cured Corned Beef and Cabbage
Stout Cured Corned Beef Cooked with Cabbage, Carrots and Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Even though the true traditional Corned Beef and Cabbage was more for royalty in Ireland (Irish Bacon and Cabbage was more historic for the commoners), this dish has become a celebrated dish in the US for St. Patrick's Day. With enough planning, this recipe will show you how to take a beef brisket and turn it into Corned Beef.
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Servings Prep Time
1 Large Corned Beef 20 minute
Cook Time Passive Time
2 1/2 hour 5 - 8 days
Ingredients
Stout Cure | Brine Ingredients:
Cooking Ingredients:
Serving Sauces Ingredients:
Servings: Large Corned Beef
Units:
Instructions
Stout Cure | Brine Directions:
  • Rinse off the beef brisket, to remove any of the juices and small pieces of fat.
    Stout Cured Corned Beef
  • In a large stock pot or 12 quart dutch oven, add the water, stout beer, salt, sugars, and pink salt (if using) and turn heat to medium.
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed, grains of paradise, allspice berries and if using cardamom pods, star anise and caraway seeds.
    Stout Cured Corned Beef and Cabbage
  • Mix with a wooded spoon; till the spices start to pop and release their essential oils (you should smell all the spices).
    Stout Cured Corned Beef
  • Remove from the heat and add to the water/stout beer mixture. Add the orange zest, red pepper flakes, bay leaves, garlic cloves and cinnamon sticks to the water/beer mixture.
    stout-cured-corned-beef
  • Alternatively, you can purchase a store bought pickling spices or create your own mix and use about 3 tablespoons. I like to create my own mix, which is what is above. Bring the brine to a boil for about 5 minutes, to dissolve the salts and sugars, while infusing all the flavors like a tea. Turn off the heat and add the ice to chill mixture.
    Stout Cured Corned Beef
  • Check the temperature of this mixture to make sure that it is below 38°F/3°C or chill in the refrigerator till that temperature is reached. Transfer the stout brine to a 2 gallon container or zip lock bag and add the brisket.
    StoutCured Corned Beef
  • If using a container, add a small plate to the top of the brisket, to make sure the beef is completely submerged.
    Stout Cured Corned Beef
  • Place in the refrigerator or kegerator for 5-8 days to fully cure the brisket. A larger brisket will take longer to cure. The long the brisket cures in the stout brine, the more flavor it will pick up.
  • Remove the brisket from the brine and rinse well to remove any of the whole spices. Notice how the color changes, not only from the dark stout, but the brine. The corned beef should feel firmer, than when it was just raw meat.
    Stout Cured Corned Beef
Boiling Cooking Directions:
  • Place the corned beef into a large dutch oven or pot and add stout beer and enough water to cover the brisket.
    Stout Cured Corned Beef
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and bring the liquid to a simmer. Turn the heat to medium low, creating a gentle simmer, cover the pot with a lid and cook for about 3 hours or till the brisket is fork tender.
  • Prep the cabbage, potatoes, carrots, onion and garlic cloves. About 2 ½ hours into the cooking of the brisket, add these vegetables to the pot and recover, checking the level of the cooking liquid; making sure there is enough to fully cover the meat and vegetables. Cook for the remaining ½ hour or until the brisket and vegetables are fork tender.
    Stout Cured Corned Beef and Cabbage
Crock Pot Cooking Directions:
  • Remove the now corned beef into your crock pot. Add the stout beer and enough water to just cover the corned beef. In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and cover with a lid.
  • Most crock pots have two temperature settings. If set to the low setting, set the timer for 8 - 9 hours. The temperature for low (which varies depending on the brand and manufacturer can range from 190°F/88°C - 200°F/93°C. This is very similar to what temperature you would sous-vide brisket. The last 45 minutes of cooking, add the potatoes, carrots, onion and garlic. The last 20 minutes add the cabbage.
  • For high temperature setting, 290°F/143°C - 315°F/157°C, the corned beef will take around 3 1/2 - 4 1/2 hours to be tender and fully cooked. Add the potatoes, carrots, onion, garlic and cabbage the last 30 minutes of cooking.
Sous Vide Cooking Directions:
  • In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to a bowl to cool.
  • Place the corned beef into a large bag, or split the corned beef into pieces that will fit into your size bags (even individual serving sizes). If you have a chamber style vacuum sealer, add enough stout beer to barely cover the meat, then add the spices, dividing among the number of bags. Seal on high.
  • If you have a 'seal a meal' style vacuum sealer, first freeze the stout beer in ice cube trays over night. Then add the ice cubes with the cured meat and divided amount of spices and seal. This will keep the beer in the bag and not be sucked out into the machine when sealing.
  • Set the water bath temperature to 180°F/82.2°C. Place the sealed corned beef into the water bath and set the time for 8 hours. I have experimented with other temperatures and cooking times, trying to achieve the most tender corned beef. I tried 136°F/57.7°C and cooked for 72 hours (3 days). This yielded a pretty tender, medium rare corned beef, but not falling apart tender. It sliced well, and was tender the thinner it was sliced.
  • For the vegetables: Vacuum seal the potatoes and carrots separately, adding a few tablespoons of butter, and seasoning with a sprinkle of salt and pepper. Add the potatoes and carrots bags after the meat has cooked for 7 hours. The potatoes and carrots will take about an hour to fully cook. For the cabbage, first sauté the sliced onions in butter over medium heat, until they turn transparent, about 5 minutes. Add the sliced garlic and cook another minute. Then add the cabbage (slice for this version, removing the core) and stir to coat the cabbage in butter, and sauté until the cabbage turns a bright green color, about 4 - 5 minutes. Season with salt and pepper and it's ready to serve.
Serving Directions:
  • When ready to serve, remove the corned beef from the cooking pot and transfer it to a large cutting board. Slice the meat across (perpendicular) to the grain of the meat, to make the corned beef more tender. If you cut the corned beef with the grain, it will be noticeably tougher. Place the sliced meat on a serving platter and add/arrange the strained vegetables. Use a few tablespoons of the cooking liquid to moisten the meat for presentation.
    Stout Cured Corned Beef and Cabbage
  • To enhance this classic feast, serve with clarified butter, Mustard Ale Sauce and/or Horseradish Ale Sauce.
Recipe Notes
Cooking Beer Suggestions:
A stout seems so fitting for this feast.  A few classic brews that work extremely well for this recipe are Samuel Smith’s Oatmeal Stout, Guinness Stout, Anderson Valley Brewing Co. Barney Flats Oatmeal Stout or a homebrewed Irish Dry Stout would be more than appropriate for this dish.  Make sure you have enough to serve with the meal as well.

Stout Cured Corned Beef

 

 

 

 

 

 

 

 

 

Pink Salt or Sodium Nitrate will help preserve and cure the meat.  It is what keeps the brisket pink and not turn a muddy greyish color when boiled.   Pink Salt can be found at Savory Spice Co..  It is also used to make bacon, pancetta, hams, some sausage styles and other cured products.  If you have issues with nitrates, you can omit the pink salt from the recipe.

 

Stout Cured Corned Beef and Cabbage

 

Leftovers:

Stout-Cured-Corned-Beef-Hash

Stout Cured Corned Beef Hash

Sean Z. Paxton

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