Sunday, March 22, 2009

Guinness corned beef

  • 2 corned beef rounds
  • 4 cans of Guinness
  • bay leaves
  • mustard seeds
  • whole peppercorns
  • caraway seeds
  • dried mustard

Pour one can of beer into Crock Pot and add a couple of shakes of dried mustard and stir. Add another can of beer and add the bay leaves, peppercorns, mustard and caraway seeds, stirring to combine. Place corned beef and whatever seasoning it came with in Crock Pot and cover with remaining beer, making sure to stir mixture and cover beef. Cook on low for 8+ hours. Scrape any seeds off meat before serving.

The dish: Everyone has a secret about their heritage and here's mine: I'm Irish and I can't stand Guinness. I constantly hear its praises sung, but to me it tastes like malted 10w-40. The meat certainly doesn't wind up tasting like a pint of the thick stuff, but rather has a full flavor that reminds me of the way corned beef is supposed to taste. The other key is to add plenty of seasonings, that anemic little pouch of seeds that comes with corned beef is no where near enough to really impart flavor. For the Puritans reading this, any alcohol in the beer gets cooked off which makes this dish family friendly and perfect for leftover sandwiches, just make sure to pack a flask with your lunch as the Guinness has lost all its potency.

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