Guinness Brined Corned Beef

Ingredients

• Brine
  • 1 white onion, peeled
  • 1 apple, cored
  • 1 pear, cored
  • 3 tsp minced garlic
  • 1 cup Kosher salt
  • 1.5 oz pickling spice
  • 3 bottles of Guinness Stout Beer
  • 1 can of honey ginger cider. I used southern Tier cider works Honey ginger cider
  • 1 tsp Curing salt would be best to keep the pink color of the brisket however, I could not find it so I used 2 tsp celery salt.
  • Enough water to cover beef. I didn’t need any.
  • 4-5 lbs beef brisket flat (do not trim the fat)
• While Baking
  • Hoseradish Butter
    • 4 TBSP unsalted butter, melted
    • 2 TBSP prepared horseradish
    • 1.5 tsp salt
    • 0.25 tsp ground black pepper
  • 6 medium carrots, cut into 2-in chunks
  • 1.25 lb small gold potatoes, halved
  • 1 small cabbage I used purple, cored and cut into 1/2-inch-thick slices
  • 2 tablespoons chopped Italian parsley, for garnish (optional)
• Horeradish cream sauce
  • 1 cup sour cream
  • 2 TBSP prepared horseradish, plus more to taste
  • 1 TBSP Dijon mustard
  • 1 tsp white wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp honey

Directions

1. Brine for 7 days
   • Blend in a blender onion, apple, pear, garlic, and honey ginger cider
   • In a large pot with a lid add puree, salt, pickling spice, and Guinness. Heat on medium heat until the salt dissolves.
   • Turn off heat. Add 3 cups of ice cold water to the brine. Fill up a sink with cold water and place the pot in the sink to speed up the cooling process if desired.
   • Once the brine is back to room temperature place brisket in the pot. Do not remove any fat. If necessary add more water so the brisket is submerged.
   • Brine for 7 days in the refrigerator.
2. Preheat Oven
   • Preheat oven to 325°F.
   • Set one oven rack in the middle position and another in the bottom position
3. Bake Corned Beef
   • Remove Corned beef from brine and rinse under running cold water. Make sure all salt is rinsed off. There’s no need to dry the Corned beef
   • Place the corned beef fat side up in large roasting pan and pour 1/8 inch of water around the meat.
   • Sprinkle brisket with freshly ground pepper.
   • Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.
4. Bake Vegetables
   • Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.
   • Place the carrots, potatoes and cabbage side by side on a baking sheet.
   • Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate.
   • Turn the potatoes so that they are cut side down for crispier potatoes
   • After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven.
   • Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender.
   • Check on the veggies occasionally to be sure they are browning evenly and turn as needed
5. Finish
   • Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 10 minutes.
   • Cut off the layer of fat on top of the corned beef and discard. Slice the meat perpendicular the grain into 1/4-inch slices.
   • Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.
6. Horseradish cream sauce
   • Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.