Spiced Beer Braised Corned Beef with Red Potatoes and Carrots
Ingredients
- 1 (3-pound) corned beef brisket
- 4 garlic cloves, smashed whole
- 1 large Vidalia onion, sliced
- 2 tablespoons pickling spice
- 2 teaspoons caraway seeds
- 2 bottles of Black Butte Port
- 1/2 cup Irish Whisky
- 2 bunches of whole baby carrots, trimmed and washed
- 1 lb of small red potatoes or fingerling potatoes
- 4 sprigs of fresh dill
- Kosher Salt
- Fresh Ground Pepper
- Kale leaves for plating
Directions:
Preheat oven to 250 degrees F.
Season brisket with kosher salt and fresh ground pepper. If you want a little heat add some cayenne pepper. Let sit in for 30 minutes to 1 hour at room temp. Placed corned beef in a large roasting pan with a lid. Add smashed garlic gloves, sliced onion, pickling spice, caraway seeds, beer and whisky. Cover and place in oven. Braise for 3 hours, turning the meat once. At the end of the three hours, add carrots, potatoes and dill. Cover and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the potatoes and carrots around creating a elegant, but rustic dish. Serve with whole grain mustard or horseradish sauce and Irish soda bread.
Horseradish Sauce
Ingredients
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/4 cup plus 2 tablespoons prepared grated horseradish
- 1 tsp lemon juice
- Kosher Salt, to taste
- Fresh ground pepper, to taste
- Garlic powder, optional
- Cayenne pepper, pinch
In a small bowl combine mayonnaise, sour cream, lemon juice. Add salt, pepper and seasonings to taste. Cover and refrigerate for 30 minutes to 1 hour before serving. You can make this a day ahead.
There you go! Now that's one meal that's easy to throw together.
Dig in, eat well and enjoy the luck of the Irish!
Veronica Lee~
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