Given the date and the fact that it is my middle name, it may be cool to kick start with a quick post pertaining to St. Patty’s Day. As we sit in our offices doing what we do for work, there are scores of [drunk] high schoolers and those with more workday funtime available to them running around NYC enjoying the warming weather and festivities. These carefree individuals evoked memories of those good college days & of one great day my 4th year – green corned beef day. Nothing is quite as eco-friendly as green corned beef!
For whatever odd reason, my Mom (who is Korean), absolutely loves corned beef with the fixings. There is not much to dislike especially if one’s a fan of pickled/cured meats, lots of beef fat, and cabbage. Given St. Patrick is my middle name and baptismal patron saint, corned beef dinner was important in our household. In college and for my friends, I wanted to keep that importance intact and we decided to have an apartment dinner party. With my two roommates at the time, Sat & Robin, we invited over our friends and made sure there was plenty of Guinness (always a must), green beer, and corned beef.
In 2005 at UVA, we made corned beef two ways: (i) boiled in a mixture of its brine & beer and (ii) the Guinness steamed mustard encrusted corned beef ala Borzino. One piece of advice – it is highly recommended not to add green food coloring dye to the boiling corned beef. I love the color green, being green, etc, but eating green corned beef is a bit funky (yet fun with the right number of Guinnesses in the system). Also, one should rub down’s one’s teeth and lips diligently before going to any classes or group meetings!
Guinness steamed mustard encrusted corned beef recipe
This is a simple dish to prepare and cook, but high in flavor. It soaks up the essence of the mustard and Guinness, which marry fantastically with the corned beef. I’d definitely keep this traditional and pair it with lots of potatoes & cabbage. Especially after a dozen green beers, Jameson shots & pints of Guinness, this is one heck of a good eat.
Ingredients:
- Corned beef, normally brisket & can be store bought or home-pickled/cured
- Mustard, can keep it straight Yellow or step it up to grainy or dijon varietals
- Guinness
That’s really it for ingredients & who says I can’t make a dish under a dozen ingredients and steps. Boo-yah.
- The beef brisket will be heavily flavored from its time curing. I’d pat it dry and spread the delicious mustard all over its outside. Add some more peppercorns, allspice berries, cloves, and other pickling spices to your fancy. A dash of brown sugar to sweeten it up could also be nice, but discretionary.
- In a baking dish, pour in the Guinness to create a childrens’ sized pool.
- Place the corned beef on a rack and then into the baking dish.
- Cover the baking dish with its lid or tin foil and let it bake at 300 degrees. One wants to bake it low and slow for extra tenderness.
- Depending on its size, let it cook for at least a couple of hours but one’s patience is greatly rewarded.
- When its done, let it rest for at least 15 mins to have all those succulent juices in the brisket resettle to ensure utmost moistness
- Slice and serve with sides, pan drippings, and mustard (and green dye if one is so inclined)
Enjoy and Happy St. Patrick’s!
