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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Day 1: Add corned beef brisket to a kettle or stockpot that is large enough to hold it. Pour in both bottles of porter or stout, the add enough water to cover the beef entirely. Add onions, bay leaves, salt, peppercorns, garlic and cloves. Over high heat, bring to a boil, the reduce heat to a simmer and cover. Simmer for about 4 hours, until beef is fork-tender. Remove from stove and let cool, then refrigerate overnight. | 2. Day 2: Remove corned beef from liquid, wrap tightly in aluminum foil and refrigerate overnight. Strain liquid from kettle to remove solids, then heat over medium-high heat until liquid comes to a boil. Add cabbage, potatoes, carrots (and/or parsnips, and rutabaga (or yellow turnip). When liquid is simmering, cover and simmer for about 30 minutes or until vegetables are just crisp-tender. Remove from stove and let cool, then refrigerate overnight. | 3. Day 3: Remove corned beef from refrigerator, unwrap, and carefully trim off any excess fat. Allow to sit out at room temperature while finishing vegetables and glaze. Reheat vegetables over low heat (so as not to overcook them). In a small saucepan, combine corn syrup and mustard. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon. Reduce heat to low and simmer uncovered for about 10 minutes, stirring occasionally. Remove from heat and let cool slightly. Preheat broiler and place rack to top of pan will be 5-6 inches from heat source. Place corned beef on broiler pan rack and brush with some of the glaze. Broil corned beef for 8-10 minutes, brushing top and sides frequently with remaining glaze. Remove from broiler and cool for about 5 minutes, then slice against the grain (at a diagonal). Using slotted spoon, remove vegetables from kettle and serve with corned beef, spooning on some vegetable cooking liquid, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
stout beer	2	bottles		403.4676	0.0	89.7602	2.2667
water				-	-	-	-
beef brisket	8	lbs	flat-cut corned cut	5624.64	0.0	751.8874	267.4426
onion	2		quartered	128.0	29.888	3.52	0.32
bay leaf	2			-	-	-	-
salt	1	teaspoon		-	-	-	-
black peppercorn	10			403.4676	0.0	89.7602	2.2667
garlic clove	4			403.4676	0.0	89.7602	2.2667
clove	10			57.54	13.7613	1.2537	2.73
cabbage	1		cored cut	22.25	5.162000000000001	1.1392	0.08900000000000001
new potato	12			403.4676	0.0	89.7602	2.2667
baby carrot parsnip	1	lb	peeled cut	403.4676	0.0	89.7602	2.2667
turnip	1		peeled cut	34.16	7.8446	1.0979999999999999	0.122
dark corn syrup	1/2	cup		469.04	127.2476	0.0	0.0
dijon mustard	1	tablespoon		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.