Corned Beef in Irish Stout

By
Angie Windheim
– March 17, 2011Posted in: Recipes

Brown Sugar-Coated Corned Beef slow-cooked in Irish Stout.

How do you “corn” beef? And, is it really an Irish meal?

The term “corn” comes from the Old English term for any small particle or grain. In this case, we’re talking about  “corns” of salt that were rubbed into beef to help preserve it over the winter in the days before refrigeration.

The Corned Beef we typically buy now is wet-cured in a salted, spiced brine.

And, did Corned Beef originate in Ireland? My sources, say “not really.”  Beef was actually a rare luxury meat in Ireland. Cows were used for work and milk, not eating.

The closest Irish dish is actually “bacon and cabbage.”

It wasn’t until Irish immigrants came to America and beef was so plentiful that the Corned Beef and cabbage tradition (instead of bacon) on St. Patrick’s Day evolved.

Okay, so enough with the history lesson and onto the recipe.

I’ve made many a Corned Beef in my kitchen, but this is by far my favorite version. It’s sweet and salty and makes even the cabbage taste phenomenal.

I also added a bonus recipe for a Horseradish Cream Sauce if you like your Corned Beef to have a little kick but not completely clear your sinuses like straight horseradish can.

Ingredients List

  • 1 lb “new potatoes” (I used a mix of white and red)
  • 4 lbs Corned Beef brisket (flat cut)
  • 1 cup brown sugar
  • 2 bottles Guinness Irish Stout
  • 1/2 head of cabbage, cut into wedges

Sweet and salty. The juices make for phenomenal cabbage.

Method

Rinse Corned Beef and pat dry with paper towels.

Evenly coat Corned Beef with brown sugar.

Place potatoes on the bottom of a large slow cooker.

Place Corned Beef on top of potatoes.

Gently pour Guinness over the Corned Beef and potatoes.

If the beef came with a seasoning packet, add it to the slow cooker.

Cover and cook on high for 1 hour and then reduce to low for 8 or more hours.

An hour before serving, place cabbage wedges on top of beef, recover and set slow cooker to high.

Thinly slice the Corned Beef and serve with potatoes and cabbage.

Ingredients List for Horseradish Cream Sauce

  • 1/2 cup light sour cream
  • 1/2 cup nonfat milk
  • 4 Tbsp jarred horseradish
  • 3 drops Tabasco (or to taste)
  • Salt (to taste)
  • Pepper (to taste)

Method

Whisk all ingredients together and allow to refrigerate for 1/2 hour before serving.