Ipa Corned Beef Food

CORNED BEEF

Steps:

• Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
• After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

IPA CORNED BEEF

Steps:

• Coat corned beef with spicy brown mustard and place, fat-side down, into a slow cooker. Add garlic and seasoning packet to corned beef; pour in beer, covering beef completely.
• Cook on Low for 8 hours. Remove corned beef from slow cooker and allow to rest for 15 minutes before slicing across the grain.

STOUT CURED CORNED BEEF COOKED WITH CABBAGE, CARROTS AND POTATOES

Steps:

• Rinse off the beef brisket, to remove any of the juices and small pieces of fat.
• In a large stock pot or 12 quart dutch oven, add the water, stout beer, salt, sugars, and pink salt (if using) and turn heat to medium.
• In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed, grains of paradise, allspice berries and if using cardamom pods, star anise and caraway seeds.
• Mix with a wooded spoon; till the spices start to pop and release their essential oils (you should smell all the spices).
• Remove from the heat and add to the water | stout beer mixture. Add the orange zest, red pepper flakes, bay leaves, garlic cloves and cinnamon sticks to the water | beer mixture.
• Alternatively, you can purchase a store bought pickling spices or create your own mix and use about 3 tablespoons. I like to create my own mix, which is what is above. Bring the brine to a boil for about 5 minutes, to dissolve the salts and sugars, while infusing all the flavors like a tea. Turn off the heat and add the ice to chill mixture.
• Check the temperature of this mixture to make sure that it is below 38°F | 3°C or chill in the refrigerator till that temperature is reached. Transfer the stout brine to a Cambro 8 qt Polypropylene Food Storage Container or zip lock bag and add the brisket.
• If using a container, add a small plate to the top of the brisket, to make sure the beef is completely submerged. seal the container with its Red Lid.
• Place in the refrigerator or kegerator for 5 - 8 days to fully cure the brisket. A larger brisket will take longer to cure. The long the brisket cures in the stout brine, the more flavor it will pick up.
• Remove the brisket from the brine and rinse well to remove any of the whole spices. Notice how the color changes, not only from the dark stout, but the brine. The corned beef should feel firmer, than when it was just raw meat.
• Place the corned beef into a large dutch oven or pot and add stout beer and enough water to cover the brisket.
• In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and bring the liquid to a simmer. Turn the heat to medium low, creating a gentle simmer, cover the pot with a lid and cook for about 3 hours or till the brisket is fork tender.
• Prep the cabbage, potatoes, carrots, onion and garlic cloves. About 2 ½ hours into the cooking of the brisket, add these vegetables to the pot and recover, checking the level of the cooking liquid; making sure there is enough to fully cover the meat and vegetables. Cook for the remaining ½ hour or until the brisket and vegetables are fork tender.
• Remove the now corned beef into your crock pot. Add the stout beer and enough water to just cover the corned beef. In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to the brisket and cover with a lid.
• Most crock pots have two temperature settings. If set to the low setting, set the timer for 8 - 9 hours. The temperature for low (which varies depending on the brand and manufacturer can range from 190°F | 88°C - 200°F | 93°C. This is very similar to what temperature you would sous-vide brisket. The last 45 minutes of cooking, add the potatoes, carrots, onion and garlic. The last 20 minutes add the cabbage.
• For high temperature setting, 290°F | 143°C - 315°F | 157°C, the corned beef will take around 3 1/2 - 4 1/2 hours to be tender and fully cooked. Add the potatoes, carrots, onion, garlic and cabbage the last 30 minutes of cooking.
• In a sauté pan over medium heat, add peppercorns, coriander, cloves, mustard seed and grains of paradise. Stir the spices until they start to pop and become very aromatic, about 3 minutes. Add the toasted spices to a bowl to cool.
• Place the corned beef into a large bag, or split the corned beef into pieces that will fit into your size bags (even individual serving sizes). If you have a chamber style vacuum sealer, add enough stout beer to barely cover the meat, then add the spices, dividing among the number of bags. Seal on high.
• If you have a 'seal a meal' style vacuum sealer, first freeze the stout beer in ice cube trays over night. Then add the ice cubes with the cured meat and divided amount of spices and seal. This will keep the beer in the bag and not be sucked out into the machine when sealing.
• Set the water bath temperature to 180°F | 82.2°C. Place the sealed corned beef into the water bath and set the time for 8 hours. I have experimented with other temperatures and cooking times, trying to achieve the most tender corned beef. I tried 136°F | 57.7°C and cooked for 72 hours (3 days). This yielded a pretty tender, medium rare corned beef, but not falling apart tender. It sliced well, and was tender the thinner the meat was sliced.
• For the vegetables: Vacuum seal the potatoes and carrots separately, adding a few tablespoons of butter and seasoning with a sprinkle of salt and pepper. Add the potatoes and carrots bags after the meat has cooked for 7 hours. The potatoes and carrots will take about an hour to fully cook. For the cabbage, first sauté the sliced onions in butter over medium heat, until they turn transparent, about 5 minutes. Add the sliced garlic and cook another minute. Then add the cabbage (slice for this version, removing the core) and stir to coat the cabbage in butter, and sauté until the cabbage turns a bright green color, about 4 - 5 minutes. Season with salt and pepper and it's ready to serve.
• When ready to serve, remove the corned beef from the cooking pot and transfer it to a large cutting board. Slice the meat across (perpendicular) to the grain of the meat, to make the corned beef more tender. If you cut the corned beef with the grain, it will be noticeably tougher. Place the sliced meat on a serving platter and add/arrange the strained vegetables. Use a few tablespoons of the cooking liquid to moisten the meat for presentation.
• To enhance this classic feast, serve with clarified butter infused with a clove or two of peeled garlic, Mustard Ale Sauce and/or Horseradish Ale Sauce.

CORNED BEEF IN BEER (CROCK POT)

Steps:

• Place potatoes, onions, carrots, and bay leaf in crock pot.
• Trim excess fat from brisket; put meat on top of veges.
• Mix molasses with beer and pour over all.
• Cover and cook on LOW heat setting 9-11 hours. If desired, place cabbage wedges on top of meat. to steam for last hour.
• Slice brisket thinly across grain (let it cool 5- 10 minutes for easier slicing).
• Serve with vegetables.

BEER BRAISED CORNED BEEF WITH RED POTATOES AND CARROTS

Steps:

• Preheat the oven to 250 degrees F.
• Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.

IPA CORNED BEEF

Steps:

• Coat corned beef with spicy brown mustard and place, fat-side down, into a slow cooker. Add garlic and seasoning packet to corned beef; pour in beer, covering beef completely.
• Cook on Low for 8 hours. Remove corned beef from slow cooker and allow to rest for 15 minutes before slicing across the grain.