Happy St. Paddy’s Day!
Ok, ok, with the exception of the Guinness, this dish isn’t really consumed in Ireland. Corned beef became popular with Irish-Americans in the late 19th century when it was available from Jewish butchers and seen as an affordable luxury in families who had fled the potato famine.
Growing up, I had always been exposed to the ‘corned beef and cabbage’ classic in the form of a New England Boiled Dinner; in which the corned beef is boiled (or slow cooked) for hours with potatoes and cabbage added to the pot towards the end. To be honest I didn’t like it much, the whole dish was soggy and bland to me. So I thought this time I’d give it a little bit of twist; served along side mashed potatoes and sauteed cabbage.
Rinse corned beef in cold water and pat dry. Place on a rack in a roasting pan, fat side up, and spread on mustard.
Add the can of Guinness to the bottom of the pan.
Sprinkle the brown sugar on top of the mustard layer.
Cover pan tightly with tin foil and place into preheated oven for 3 hours. After 3 hours remove tin foil and check internal temperature (it should be 190° F). Continue to roast uncovered for another 30 min.
Let rest 10 minutes before slicing.
Extras can be used for sandwiches.
Recipe serves 4-6
- 1 can of Guinness
- about 3 lb (1.5 kg) flat cut corned beef
- 3 tbsp of mustard
- 3 tbsp of brown sugar
- Preheat oven to 300° F (145° C).
- Remove corned beef from packaging and discard spice packet. Rinse under cold running water and pat dry.
- Place corned beef (fat side up) on a rack in a roasting pan. Add the Guinness to the pan.
- Spread mustard on top of the beef. Sprinkle with brown sugar.
- Cover the pan tightly with tin foil and place in the oven for 3 hours. [Corned beef is a brisket cut of meat and is very tough. Internal temp of the beef should get to 190° for the connective tissue to break down.]
- After 3 hours remove tin foil and continue to roast for another 30 min to create a crust on top.
- Let rest and slice across the grain of the meat.