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Beer Braised Corned Beef with Irish Vegetables

Chef Chadwick Isom from Hy-Vee has this classic Irish dish for your St. Patrick's Day feast.
Chef Chadwick Isom from Hy-Vee has this classic Irish dish for your St. Patrick's Day feast.

Beer Braised Corned Beef with Irish Vegetables




One 2-4 lbs. corn beef brisket 
2 T. vegetable oil
1 can beer
4 cups (32oz) low sodium beef broth
2 cups thick slice carrots
2 cups thick slice celery
2 cups onion strips
6 peeled cloves of garlic
3 bay leaves
10 cups total - large diced green cabbage, turnips, and/or parsnips
¼ cup cornstarch mixed with ¼ cup water

 
In a large heavy pan sear the corn beef on all side with the oil. After the brisket is browned on both sides remove from the pan and add one can of beer then reduce by half.  Put the brisket, water, and the reduced beer in a medium roasting pan or oven safe dish with a lid or cover with foil. Most corn beefs come with a season packet open it at this time and put on top the beef. Cook at 300 for 3 hours then add the carrots, celery, onions, garlic, bay leaves, and cabbage then cook another 2 to 3 hours or until meat and vegetables are very tender. Strain off the cooking liquid into a sauce pot bring to a boil then thicken with the cornstarch and water mixture. Slice corn beef cover with the cooked vegetables in a serving dish then pour the sauce over to serve.


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