Boilermaker Corned Beef with Guinness-Balsamic Reduction

Hey everybody!  Happy St. Patrick’s Day!  In celebration of the day we all pretend we have a little Irish blood, we are sharing our favorite corned beef dish.  We start with a cured brisket from the local market.  Next time we will cure it ourselves and talk about that.  A three and a half pound roast is rubbed with pickling spice and black pepper with a hint of curry and clove and slow roasted with onions, celery, carrot, whiskey, and Guinness.  The cabbage is seared with sesame oil and finished with Guinness-balsamic reduction.  The boiled and olive oil sauteed fingerlings melt in your mouth.

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You can see here our first collection of ingredients.  We are going to need to get the meat going first and then the reduction.

As I said, we started with a purchased, cured brisket.  It was drained and placed in a roasting pan fat side up, and seasoned liberally with the included pickling spice plus another tablespoon, fresh ground black pepper, a touch each of curry powder and clove.  There is about half a bottle of Guinness and a couple shots of whiskey in the pan with onion and celery.  Cover with foil for the first 2 hours of 3-3.5 at 300 degrees.

For the Guinness-Balsamic Reduction

  • 1 bottle of  Guinness
  • 1/2 cup balsamic vinegar
  • 1/4 cup granulated sugar

Combine ingredients in small saucepan.  Bring to a simmer and reduce until syrup like consistency.  This could take 2 hours.  Take your time so it doesn’t burn or boil over.  Reserve until later.

 

Sesame Seared Cabbage

  • 1/2 head cabbage
  • 1 T sesame oil
  • salt and pepper

Cut cabbage in one serving wedges , about 1/8 of an head.  Drizzle with oil and sear in hot saute pan for about 45 seconds a side, transferring to a shallow baking pan.  Drizzle wedges with Guinness-Balasamic reduction and place in oven with corned beef for final 15 minutes.

 

Boiled and Sauteed Fingerlings with Sea Salt

I started with about a pound of assorted fingerling potatoes, washed them up and boiled them until tender about 24 minutes.  Let them drain until right before dinner is plated.  At service, toss in a saute pan over med-hi heat coated with olive oil.  Salt and pepper to taste.

 

And it all came together like so….

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We both enjoyed it very much.  Turns out to be a really nice balance and contrast of flavors.

Have a safe and fun holiday and eat something good….especially if you’re drinking! Thanks for hanging out!

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