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Guinness Braised Corned Beef With Honey Mustard Guinness Gravy
Guinness Braised Corned Beef With Honey Mustard Guinness Gravy
Posted on March 15, 2017 at 10:11 AM
Perfect for St. Patrick's Day: Corned Beef brisket cooked in Guinness Draught with delicious Honey Mustard Guinness Gravy.
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4 pounds Corned Beef Brisket, 3-5 lbs, flat cut
1 12 tablespoons Corned Beef Spices, optional, we love penzeys corned beef spices
Step 1 Remove spice packet from package. Place spices, if using, in a piece of cheesecloth and tie with butchers twine to secure. Rinse corned beef brisket well under running water. Pat dry with paper towels.
3 tablespoons VSOP Organic Garlic Extra Virgin Olive Oil
12 teaspoon Fresh Cracked Black Pepper
Step 2 Preheat oven to 300 degrees Fahrenheit. Heat the Olive Oil in an enameled cast iron Dutch oven over medium high heat. Season the corned beef with the pepper and sear on all sides.
1 medium Onion, peeled & cut into wedges
2 stalks Celery, cut in half
3 cloves Garlic, peeled and smashed
2 whole Bay Leaf
Step 3 Once done searing brisket, position it fat side up in the Dutch oven. Wedge the onions, celery, garlic, bay leaves, and spice bundle (if using) between the brisket and the sides of the Dutch oven.
14 cup Brown Sugar
Step 4 Carefully pat the brown sugar on top of the brisket.
1 bottle Guinness Draught, make sure to use guinness draught, not stout as it will turn bitter
2 tablespoons VSOP Traditional 18 YR Aged Dark Balsamic Vinegar
Step 5 Gently add the Guinness beer to the pot, gently moistening the brown sugar top slightly. Drizzle the balsamic vinegar around the edge.
12 cup Water, 1/2 to 1 cup of water, depending on size or brisket and pot
Step 6 Add just enough water to bring the liquid level to almost cover the brisket. Cover and bake in preheated over for about 3 hrs, or until tender.
  Step 7 Once tender, remove the brisket and cover with aluminum foil and allow it to rest. Remove and discard the spice bundle (if using) and the celery.
  Step 8 Transfer the cooking liquid, onions, and garlic in batches to a blender. Process in batches until smooth, be careful to vent the top as hot liquids will expand greatly while blending. Continue in batches until everything has been pureed.
2 tablespoons Raw Honey
1 tablespoon Dijon Mustard
1 pinch Fresh Cracked Black Pepper, to taste
Step 9 Add puree back to the Dutch oven on top of the stove over medium high heat. Add the honey and mustard and whisk to combine. Bring to a boil, then reduce heat and simmer while continually whisking to prevent burning. Simmer for 10 to 20 minutes until nicely thickened. Taste and adjust seasonings if necessary.
  Step 10 Slice the corned beef brisket, against the grain, and top with a little of the Guinness Gravy. ENJOY!

Comments (1)

VSOP Taproom
1 year ago

Makes a great Reuben as well, use the Guinness Gravy instead of the traditional 1000 Island dressing.

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