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Slow Roasted Corned Beef with Brown Ale Glaze

Slow Roasted Corned Beef with Brown Ale Glaze

Slow roasted corn beef makes everyone becomes a “wee bit Irish” on March 17th for St. Patrick’s Day

This slow roasted corned beef recipe, you’ll have the luck of the Irish all year long! It’s a green day full of food, drink, toasts, and good times.

Having red hair, the gift of gab, and Campbell as my middle name (ok, it’s Scottish, but c’mon close enough right?) — I too remember an Irish joke…

What’s Irish and stays out all night?

…Paddy O’ Furniture!

And how about a St. Paddy’s Day toast or two?

Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold beer…and another one.

Corned beef is a staple on St. Paddy’s, traditionally boiled and braised, but today we are doing things a little differently.

Using The Fabulous Five method of roasting instead of the traditional boil and braise makes the final product tender beyond words, I kid you not, my friends!

Ok, but this tenderness does not come easy. This recipe requires a two day prep time, but I swear, it’s worth it and you will NOT regret it.

You must soak the corned beef for 4 hours the day before serving, changing the water every half hour or so.

Stick with me here…this process actually removes the salt, which is what happens when you boil and braise the corned beef. It’s kind of like a reverse brine.

After you’ve de-salted your meat, you’ll season it with a magically delicious rub and refrigerate overnight.

Get your slow roast groove on the next day; while, you pop a Sonder Birdwatcher Brown Ale or two and remind yourself that you’re a wee bit Irish.

The slow roasting creates super moist and fork-tender corn beef.

Then it’s slathered with  Sonder Birdwatcher Brown Ale Glaze….oooh baby!


Take a look at the video from the Fox19 Morning Show where I talk beer pairings with this yummy Irish themed dinner! Click here to view.


Sandwiched these succulent slices of corn beef between mini cracked Green Peppercorn Irish Cheddar Potato Rolls and slather them with Blackcurrant Dijon MustardWow, I bet you can’t just eat one?

Serve up some yummy Irish hand pies filled with Irish bacon, cabbage, and potatoes along side of this awesome corn beef.

Check out my Magically Delicious Pub Mix…not your regular chex mix.

Take a look at my Colcannon and Pot of Gold recipes…you may just like it too much!

Serves 6-8

Ingredients

Equipment

Ingredients

Chef Gerrie's Notes

Equipment
* Large plastic container: Bottom line is, the corned beef MUST be covered with water and kept cool for 4 hours. You’re also going to need to change the water out every 30 minutes, so keep that in mind when finding the best solution with what you have.
Ideally, you have a flat plastic container with a lid that is large enough to submerge the corned beef and you have room in your fridge to store it. Otherwise, you can use a bucket with a lid — or if you don’t have a lid, cover with saran wrap and use a rope to tie the saran lid down.
You might also be able to use an XL-zipped lock bag depending on the size of your meat.  Either lay the bag in a flat container in the fridge, or in a cooler with ice.
If it’s cold out, you can store your cooler or the bucket outside. You want the temperature of the cold vessel to be around 35° F.
Coffee grinder: Using a coffee grinder to grind spices is genius. I recommend you buy a cheap one and just use it for that purpose. I like to heat whole spices in a non-oiled or no-stick pan prior to grinding to bring out the flavor and aroma.
Electric knife: Mark my words, you will never regret buying an electric knife. They are the bomb! You have better control over slicing thinner slices and if you’re serving a crowd of hungry intoxicated savages, or leapin’ leprechauns…it is a whole lot faster and easier on the wrist and hand.
Ingredients
*Sonder Birdwatcher Brown AleA seasonal winter ale brewed with caramel and toffee sits on a medium bodied palate with a nice hint of nuttiness at the finish.

Instructions

  • Soak the corned beef in water for 4 hours, changing the water every 30 minutes to remove the salt from the meat.
  • Heat whole seeds and corns in a dry sauté pan then grind in coffee grinder. Combine with the rest of the dried spices and brown sugar, and rub well all over your corned beef. Wrap in saran wrap and refrigerate overnight.
  • Preheat oven to 250° F and remove corned beef from the refrigerator. Take the saran wrap off and place in a roasting pan with a rack.
  • Roast uncovered for the first 2.5 hours or so. This will give a nice crust, or bark to the outside of your corned beef.
  • Pour 1 bottle of the Brown Ale over the roast and cover. Pop the second bottle of Brown Ale for yourself (if you wish) and finish roasting until the internal temperature registers to 170° F, about another 1 – 1.5 hours. If you’re thinking, hell no…150° F is just fine, think again — it will be tough as a boot.
  • Make the glaze by sautéing shallots in ghee until they become glassy. Then follow with garlic. Add the Brown Ale and reduce by half. Follow with apple juice and then the boiled cider. Whisk in brown sugar, soy sauce, and sriracha. Mix up slurry with cornstarch and reduction…if you want to thicken. Whisk into reduction to make the glaze.
  • Remove from oven, spread Brown Ale Glaze on top and let rest 15 minutes before slicing.
 
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