Drunken Corned Beef Popular Recipes

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Drunken Corned Beef

"Boiling the corned beef in Guinness® beer imparts a unique and delicious flavor. While it takes some time to cook, this recipe is exceptionally easy. Serve with horseradish sauce or mustard."

Ingredients :

• 3 1/2 pounds corned beef brisket with spice packet
• 2 (12 fluid ounce) cans or bottles dark beer (such as Guinness®)
• 1 sweet onion (such as Vidalia®), coarsely chopped
• 4 ribs celery, leaves included, coarsely chopped
• 2 carrots, coarsely chopped
• 3 large cloves garlic
• 1 teaspoon whole black peppercorns (optional)
• 3 bay leaves
• water to cover

Instructions :

Prep : 15M	Cook : 5M	Ready in : 4H5M

• Place brisket fat-side up in a large stockpot, along with spice packet and any juices remaining in packaging. Add beer, onion, celery, carrots, garlic, peppercorns, bay leaves, and water to cover; bring to a low boil over medium-low heat. Cover and simmer for 3 1/2 hours. Remove from heat; and let meat rest in cooking liquid, about 20 minutes more.
• Transfer brisket to platter; cut into thin slices across the grain.

Notes :

• If your brisket is larger or smaller than 3 1/2 pounds, cooking time should be 30 minutes for each 1/2 pound.
• Do not serve any of the vegetables added to the broth for flavor. If desired, boil small white potatoes, carrots, and sliced cabbage in broth for 20 minutes to serve with main dish.

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