Stout Cured Corned Beef and Cabbage
Learn How to Cured Corned Beef In Stout Beer:
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 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. I overlay Beer Cuisine to this holiday recipe, to further add more traditional flavors to the basic Corned Beef recipe, creating Stout Cured Corned Beef and Cabbage. Combining standard pickling spices, with a few brewing spices, along with some food science and the rich roasty flavors of a Irish Stout style beer, and the cooking technique of corning meat, make this Stout Cured Corned Beef and Cabbage a feast that you’ll want to make more than once a year.
This recipe makes one large brisket, once cured and cooked, will yield about 10 portions. Leftover Stout Cured Corned Beef and Cabbage is great in a breakfast hash, on in a killer reuben sandwich (rye bread with beer mustard, steamed Stout Cured Corned Beef, some chow chow, topped with a few caramelized onions and some of my 2K Island Dressing).
Other Irish Recipes:
For other Irish recipes check out my Irish Menu Idea.
How to Cook Corned Beef:
If you didn’t make this recipe, but would like to cook a store bought Corned Beef, here are three different cooking techniques on How to Cook Corned Beef.