Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: bbqchef on March 16, 2013, 08:41:27 AM
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I'm not really a fan of the typical boiled dinner... everything tastes the same. So I do a couple of things...
I cook the potatoes, carrots and cabbage separately (not with the corned beef that's simmered in water, spices and Guiness). I usually do the potatoes and carrots together and the cabbage by itself. I season the drained cabbage with caraway seeds and a healthy dose of freshly ground black pepper.
The other thing I do is glaze the corned beef with a Brown Sugar Glaze when its finished cooking.
1/2 cup dark brown sugar, packed
1/2 cup cooking liquid
2 tablespoons whole grain mustard
2 tablespoons creole mustard
1 tablespoon Worcestershire
Combine all the ingredients in a small saucepan and simmer until thickened. When the brisket is done, remove it from the pot and drain.
Preheat the oven to 375 degrees F.
Place the brisket on a rack over a rimmed baking sheet and brush with the glaze. Bake for 10 minutes and reapply the glaze. Cook another 10 to 15 minutes or until the glaze is set.
Remove from the oven and allow the corned beef to rest for 10 to 15 minutes before slicing.
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Dang, that sounds good. Anything cooked with Guiness is good in my book.
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Doing this one tomorrow. Just got some Guinness
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I use Guiness Draught... not stout (my feeling is stout turns bitter when it's cooked.)
(http://i1166.photobucket.com/albums/q616/bbqchef/cornedbeef.jpg)
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Yeah, that looks good. :)
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Looks good, I could eat some!! I didn't do a St. Patty's day cook and all this cabbage is making me hungry! Don
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That looks spectacular!!!
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Ditto! I'm steaming another one tonight so we can have Reubens for a few days.. ;D