Irish Corned Beef


6 cups water

2 cups lager beer

1 1/2 cups coarse kosher salt

1 cup (packed) golden brown sugar

1 1/2 tablespoons Tender Quick

1/4 cup pickling spices

1 6- to 8-pound flat-cut beef brisket, trimmed, with some fat remaining

Corned beef and vegetables

1 12-ounce bottle Guinness stout or other stout or porter

4 bay leaves

1 tablespoon coriander seeds

2 whole allspice

8 unpeeled medium white-skinned or red-skinned potatoes (about 3 pounds)

6 medium carrots, peeled

4 medium onions, peeled, halved through root ends

1 2-pound head of cabbage, quartered



For brine mix all ingredients together and pour over brisket in large pan or brining bag.  Place in Refrigerator for 4 days remove from refrigerator stir brine to mix thoroughly and place back in refrigerator for another 4 days.

Place brisket in large pot add stout and enough water cover about 1 inch.  Add spices to pot and bring to a boil.  Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 ¼ hours.  Transfer beef to large baking sheet.

Add vegetables to liquid in pot; bring to a boil.  Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes.  Using slotted spoon transfer vegetable to baking sheet with beef.  Return beef to pot and rewarm 5 minutes.

Copyright 2011, Todd Vick