With St. Patrick’s Day falling on a Sunday, don’t be surprised if half the office comes down with a sudden case of the bottle flu Monday morning. And while we’ll never quite understand the appeal of chasing Irish car bombs with bright green lager, celebrating St. Paddy’s Day with local beer and traditional Irish fare is definitely something we can get behind. So, rather than drown this year’s corned beef in Guinness, try this recipe using our award-winning Irish Red, Red Trolley Ale. If you can’t get your hands on Red Trolley, the LA Times has a great list of craft brewed Stouts and Irish Reds to experiment with.
What is corned beef?
Corned beef is a brisket that has been brined or pickled with salt and spices for 7-10 days. Because curing your own brisket is time consuming, head down to your local butcher or market and pick-up a pre-cured brisket. For this recipe, we used a 3.5lb Harris Ranch Corned Beef Brisket– Mild Cure.
Red Trolley Ale Corned Beef
What You’ll Need:
1 3-4lb Corned Beef Brisket
1 8qt Stock Pot or Dutch Oven
4 Cups Red Trolley Ale
4-5 Cups Water
1 Tbs. Black Pepper Corns
1 Tbs. Mustard Seeds
1 Tbs. Coriander Seeds
1 Tbs. Red Chili Flake
1 Tsp. Fennel Seeds
1 Tsp. Whole Cloves
1 Tsp. Ground Ginger
½ Tsp. Ground All Spice
1 Whole Cinnamon Stick, Crushed
4-5 Bay Leaves
1 Large Yellow Onion, Chopped
6 Large Garlic Cloves, Crushed
3 Large Celery Stocks, 2” Chop
5 Large Carrots, 2” Chop
1 Large Head Green Cabbage, Cut into 4-6 Wedges
8-10 Medium-sized White Potatoes
Step one: Remove pre-cured brisket from package, rinse under cold water, and trim away excess fat.
Step 2: (Optional) To reduce sodium content, place beef brisket in a large stock pot, cover with an inch of water, and bring to a boil. Simmer brisket over low heat for 30 minutes and drain water.
Step 3: Return pot to the stove. Add seasoning mix, onion, garlic, celery, carrots, water and Red Trolley Ale and bring to a boil over high heat. Cover, reduce heat to low, and boil for 2 hours.
Step 4: After 2 hours have passed, add cabbage and potatoes, increase heat to high, and return to a rolling bowl. Cover, reduce heat back to low, and simmer for another 30 minutes.
Step 5: Remove brisket from pot and thinly slice against the grain. Serve with cabbage, carrots, potatoes, and a Red Trolley Ale.