{"id":183,"date":"2020-03-08T20:52:30","date_gmt":"2020-03-09T00:52:30","guid":{"rendered":"http:\/\/www.samanthataffner.com\/blog\/?p=183"},"modified":"2021-02-23T20:49:21","modified_gmt":"2021-02-24T01:49:21","slug":"guinness-brined-corned-beef","status":"publish","type":"post","link":"https:\/\/www.samanthataffner.com\/blog\/guinness-brined-corned-beef\/","title":{"rendered":"Guinness Brined Corned Beef"},"content":{"rendered":"\n<figure class=\"wp-block-gallery columns-3 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-1024x683.jpg\" alt=\"\" data-id=\"246\" data-full-url=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-scaled.jpg\" data-link=\"http:\/\/www.samanthataffner.com\/blog\/guinness-brined-corned-beef\/20200314145518_img_4497\/\" class=\"wp-image-246\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-1024x683.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-300x200.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-768x512.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-1536x1024.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145518_IMG_4497-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-1024x683.jpg\" alt=\"\" data-id=\"247\" data-full-url=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-scaled.jpg\" data-link=\"http:\/\/www.samanthataffner.com\/blog\/guinness-brined-corned-beef\/20200314145910_img_4509\/\" class=\"wp-image-247\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-1024x683.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-300x200.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-768x512.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-1536x1024.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314145910_IMG_4509-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-1024x576.jpg\" alt=\"\" data-id=\"248\" data-full-url=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-scaled.jpg\" data-link=\"http:\/\/www.samanthataffner.com\/blog\/guinness-brined-corned-beef\/20200314152511_img_4517\/\" class=\"wp-image-248\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-1024x576.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-300x169.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-768x432.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-1536x864.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314152511_IMG_4517-2048x1152.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><li class=\"blocks-gallery-item\"><figure><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-1024x683.jpg\" alt=\"\" data-id=\"249\" data-full-url=\"http:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-scaled.jpg\" data-link=\"http:\/\/www.samanthataffner.com\/blog\/guinness-brined-corned-beef\/20200314153209_img_4526\/\" class=\"wp-image-249\" srcset=\"https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-1024x683.jpg 1024w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-300x200.jpg 300w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-768x512.jpg 768w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-1536x1024.jpg 1536w, https:\/\/www.samanthataffner.com\/blog\/wp-content\/uploads\/2020\/03\/20200314153209_IMG_4526-2048x1365.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure><\/li><\/ul><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Brine <ul><li>1 white onion, <strong>peeled<\/strong><\/li><li>1 <strong>apple<\/strong>, cored<\/li><li>1 <strong>pear<\/strong>, cored<\/li><li>3 tsp minced <strong>garlic<\/strong><\/li><li>1 cup Kosher <strong>salt<\/strong><\/li><li>1.5 oz <strong>pickling spice<\/strong><\/li><li>3 bottles of <strong>Guinness <\/strong>Stout Beer<\/li><li>1 can of <strong>honey ginger cider<\/strong>. I used <a alt=\"link to sothern tier cider works.  Opens in a new tab\" class=\"accessible-links\" rel=\"noopener noreferrer\" href=\"https:\/\/southerntiercider.com\/\" target=\"_blank\">southern Tier cider works Honey ginger cider<\/a><\/li><li>1 tsp <strong>Curing salt<\/strong> would be best to keep the pink color of the brisket however, I could not find it so I used 2 tsp <strong>celery salt<\/strong>.<\/li><li>Enough <strong>water <\/strong>to cover beef.  I didn&#8217;t need any.<\/li><li>4-5 lbs <strong>beef brisket flat<\/strong> (do not trim the fat) <\/li><\/ul><\/li><li>While Baking <ul><li>Hoseradish Butter <ul><li>4 TBSP unsalted <strong>butter<\/strong>, melted<\/li><li>2 TBSP prepared <strong>horseradish<\/strong><\/li><li>1.5 tsp <strong>salt<\/strong><\/li><li>0.25 tsp ground black pepper <\/li><\/ul><\/li><li>6 medium <strong>carrots<\/strong>, cut into 2-in chunks<\/li><li>1.25 lb small <strong>gold potatoes<\/strong>, halved<\/li><li>1 small <strong>cabbage <\/strong>I used purple, cored and cut into 1\/2-inch-thick slices<\/li><li>2 tablespoons chopped<strong> Italian parsley<\/strong>, for garnish (optional) <\/li><\/ul><\/li><li>Horeradish cream sauce <ul><li>1 cup <strong>sour cream<\/strong><\/li><li>2 TBSP prepared <strong>horseradish<\/strong>, plus more to taste<\/li><li>1 TBSP <strong>Dijon mustard<\/strong><\/li><li>1 tsp <strong>white wine vinegar<\/strong><\/li><li>1\/4 tsp <strong>salt<\/strong><\/li><li>1\/4 tsp ground <strong>black pepper<\/strong><\/li><li>1\/4 tsp <strong>honey <\/strong><\/li><\/ul><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Directions<\/h2>\n\n\n\n<ol>\n\t<li><strong>Brine for 7 days<\/strong>\n        <ul>\n        \t<li>Blend in a blender onion, apple, pear, garlic, and honey ginger cider<\/li>\n        \t<li>In a large pot with a lid add puree, salt, pickling spice, and Guinness.  Heat on medium heat until the salt dissolves.<\/li>\n        \t<li>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.<\/li>\n\t\t\t\t\t<li>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.<\/li>\n<li>Brine for 7 days in the refrigerator.<\/li>\n        <\/ul>\n\n    <\/li>\n    <li><strong>Preheat Oven<\/strong>\n        <ul>\n        \t<li>Preheat oven to 325\u00b0F.<\/li>\n        \t<li>Set one oven rack in the middle position and another in the bottom position<\/li>\n        <\/ul>\n    <\/li>\n    <li><strong>Bake Corned Beef<\/strong>\n        <ul>\n        \t<li>Remove Corned beef from brine and rinse under running cold water.   Make sure all salt is rinsed off. There&#8217;s no need to dry the Corned beef<\/li>\n        \t<li>Place the corned beef fat side up in large roasting pan and pour 1\/8 inch of water around the meat.<\/li>\n        \t<li>Sprinkle brisket with freshly ground pepper.<\/li>\n        \t<li>Cover the pan tightly with heavy-duty aluminum foil and roast on the middle rack for 3 hours.<\/li>\n        <\/ul>\n    <\/li>\n    <li><strong>Bake Vegetables<\/strong>\n        <ul>\n        \t<li>Meanwhile, in a small bowl, mix together the melted butter, horseradish, salt and pepper.<\/li>\n        \t<li>Place the carrots, potatoes and cabbage side by side on a baking sheet.<\/li>\n        \t<li>Drizzle the horseradish-butter mixture over the veggies and toss with a spatula to coat all of the vegetables evenly, keeping the vegetables separate.<\/li>\n        \t<li>Turn the potatoes so that they are cut side down for crispier potatoes<\/li>\n        \t<li>After the corned beef has roasted for 1 hour and 30 minutes, place the pan of vegetables on the bottom rack of the oven. <\/li>\n        \t<li>Roast the vegetables and continue cooking the corned beef for 1 hour and 30 minutes more, until both the meat and vegetables are tender.<\/li>\n        \t<li>Check on the veggies occasionally to be sure they are browning evenly and turn as needed<\/li>\n        <\/ul>\n    <\/li>\n    <li><strong>Finish<\/strong>\n        <ul>\n        \t<li>Transfer the corned beef to a cutting board and let sit until cool enough to handle, about 10 minutes. <\/li>\n        \t<li>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. <\/li>\n        \t<li>Arrange the meat on a platter with the roasted vegetables and sprinkle with parsley, if desired. Serve with the horseradish cream sauce.<\/li>\n        <\/ul>\n    <\/li>\n     <li><strong>Horseradish cream sauce<\/strong>\n        <ul>\n        \t<li>Combine all of the ingredients in a small bowl and stir to combine. Taste and adjust seasoning, adding more horseradish to taste, if desired.<\/li>\n        <\/ul>\n    <\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n","protected":false},"author":1,"featured_media":249,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[137,147,159,160,1],"tags":[26,7],"class_list":["post-183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-with-alcohol","category-holidays","category-irish","category-st-patricks-day","category-uncategorized","tag-beef","tag-main-course"],"_links":{"self":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/183"}],"collection":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/comments?post=183"}],"version-history":[{"count":0,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/posts\/183\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media\/249"}],"wp:attachment":[{"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/media?parent=183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/categories?post=183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.samanthataffner.com\/blog\/wp-json\/wp\/v2\/tags?post=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}