First , let me say that Corned Beef is also really good without the Beer, if you like it Richer, use the Beer, if not….plain water in place of the Beer gets it done. The same goes for the Vegetables. They will be Richer Flavor in the Beer Broth vs Water.
I need to say this for those that don’t rinse their Meat. Some folks don’t rinse because they want all the flavor in the Beef. so rinsing does produce a little more mild Corned Beef. if you want it stronger then you don’t have to Rinse….totally your choice.. also add more spice mix to it if you like. If you do choose no rinsing, then you may want to remove the Grey matter from the Broth and Meat before adding your Veggies.
1 FLAT CUT Corned Beef preferably 1 1/2-2” thick. You may want to add 5 min if it’s 2 1/2”. (I make 2 on occasion for leftovers.). *If it’s a 6 lb one or more, see below
1 16 oz can Stout Beer.
2 c water
1 Onion rough chopped.
4-5 cloves Garlic Smashed.
3-4 Carrots.
4-6 med Potatoes quartered or Equivelent of baby potatoes, I use Baby potatoes.
1/2-1 head Cabbage cut into 8 wedges
Rinse Corned Beef and place on trivet fat side up. (Or don’t rinse if you don’t want to)
Add packet or make your own spice mix of:
1 Tbsp Mustard Seed.
1 Tbsp Pepper Corns.
1 tsp Anise seed.
4 Bay leaves.
1 tsp red Pepper Flakes.
1 Tbsp Coriander.
2-3 whole Allspice corns 1/4 tsp.
Add spices to the pot, then throw in the chopped Onion and Smashed Garlic.
Lower the Corned Beef down into the pot fat cap side up, on top of the Onions and Garlic.
Pour the Stout over the Beef.
Close the lid and set the time to 70 min. Keep in mind that for 70 min= 1 hr and 10 min, on some pots registers as 110 rather than 110 min . Confusing, I know. (*90 min for a 6 pounder. Cut it in half)
When it’s done cooking, allow 30 min NPR and then QR the rest out.
Remove the Beef and All except for 2 cups of the liquid. Add the potatoes, Carrots, and then the Cabbage into the liquid. Cabbage on top, put the lid back on and dont forget to turn it to seal. Reset the time for 3 min and when done, QR the rest of the steam.
Remove the veggies and cut the Beef against the grain.
Serve with stone Ground Mustard and Some Butter for the Cabbage, Carrots and Potatoes.
