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.


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….



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!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s