Guinness Corned Beef With Potatoes And Brussel Sprouts Recipe 45

GUINNESS® CORNED BEEF

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
• Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
• Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

HASSELBACK POTATOES - COOKING LIGHT RECIPE - (4.4/5)

Steps:

• It's a delicious effect that's easy to create: Cut most of the way through a potato at 1/8-inch intervals so that it looks like an accordion. A handy trick: Line up chopsticks or butter knives on both sides at the base of the tater; they'll stop the knife from going all the way through. Combine some olive oil, sea salt, pepper, herbs, and garlic, and brush over the potato, making sure the oil seeps between slices. Bake, uncovered, at 450° for 45 minutes to an hour, depending on the size and type of potato. Sprinkle with more fresh herbs.

ROASTED BRUSSELS SPROUTS WITH CORNED BEEF

Steps:

• Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and pepper. Cook, stirring once, until browned and tender, 7 to 8 minutes. Add 2 ounces chopped corned beef, 1 teaspoon crushed coriander seeds and 2 chopped scallions; cook, stirring, until warmed through, 1 minute.

GUINNESS CORNED BEEF WITH POTATOES AND BRUSSEL SPROUTS RECIPE - (4/5)

Steps:

• BRAISED GUINNESS CORNED BEEF: Rinse the corned beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included. First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350°F. Place the corned beef in the oven and braise it for 2 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoons of sugar to the pot and place it on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve. CREAMER POTATOES: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan. Place it in a 350°F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve BRUSSELS SPROUTS: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.

SLOW-COOKER CORNED BEEF RECIPE

Steps:

• Cut carrots lengthwise, then crosswise in half; place in slow cooker sprayed with cooking spray. Top with potatoes, Brussels sprouts and meat.
• Mix mustard, pepper and 1/2 cup water until blended; pour over meat. Cover with lid.
• Cook on LOW 8 to 9 hours (or on HIGH 5 to 6 hours).
• Use fork or slotted spoon to transfer meat and vegetables to platter; cover to keep warm. Pour liquid from slow cooker into saucepan. Bring to boil. Stir in combined cornstarch and remaining water; cook and stir 2 to 3 min. or until sauce is thickened. Spoon over meat and vegetables.