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<blockquote data-quote="Dannyalcatraz" data-source="post: 9500911" data-attributes="member: 19675"><p><strong>BEER-BRAISED CORNED BEEF</strong></p><p></p><p><img src="https://i.imgur.com/JV8Z7bT.jpeg" alt="" class="fr-fic fr-dii fr-draggable " data-size="" style="" /></p><p>Fresh from the oven; resting</p><p></p><p><a href="https://i.imgur.com/qlWFVNc.jpeg" target="_blank">[</a>img]<a href="https://i.imgur.com/qlWFVNc.jpeg" target="_blank">https://i.imgur.com/qlWFVNc.jpeg[</a>/img]</p><p>Let the slicing begin!</p><p></p><p>My Mom loves corned beef, but I never liked it. But to make her happy, I often made her some for St. Patrick’s Day. I tried roasting, steaming and so forth, but I never ate it myself…</p><p></p><p>Until I stumbled on beer braising. The first time I tried that method, Mom INSISTED I try my handiwork. I’ve been a convert ever since. The beef is tender, moist and seasoned without being super salty.</p><p></p><p>I cooked a few batches over the past few days, some for us, some for sharing with certain neighbors. This was batch #3.</p><p></p><p></p><p><strong>INGREDIENTS:</strong></p><p>2x Store-bought prepackaged 3.5lb corned beef with seasoning packets</p><p></p><p>2x bottles of beer*</p><p></p><p>1 can low sodium beef broth</p><p></p><p>1 reduced sodium beef bullion cube</p><p></p><p>4 bay leaves</p><p></p><p>Black peppercorns</p><p></p><p>Ground black pepper</p><p></p><p>Thyme</p><p></p><p></p><p></p><p><strong>VESSEL:</strong></p><p>Lg. Dutch oven</p><p></p><p></p><p><strong>METHOD:</strong></p><p>1) soak your corned beef 8-24 hours to reduces saltiness</p><p></p><p>2) after soaking, place the beef in a large Dutch oven with all the other ingredients.</p><p></p><p>3) cook in oven for 9 hours at 220degF</p><p></p><p>4) remove, rest and slice</p><p></p><p></p><p></p><p>* obviously, what beer you use affects the resultant flavors. I’ve gotten good results using Guinness, Shiner Bock, Shiner Blonde, Killian’s Red, Newcastle Brown, Blue Moon and Kirin. The last 2 batches I made (including the one pictured above) used a mix of Shiner and Blue Moon.</p></blockquote><p></p>
[QUOTE="Dannyalcatraz, post: 9500911, member: 19675"] [B]BEER-BRAISED CORNED BEEF[/B] [IMG]https://i.imgur.com/JV8Z7bT.jpeg[/IMG] Fresh from the oven; resting [URL='https://i.imgur.com/qlWFVNc.jpeg'][[/URL]img][URL='https://i.imgur.com/qlWFVNc.jpeg']https://i.imgur.com/qlWFVNc.jpeg[[/URL]/img] Let the slicing begin! My Mom loves corned beef, but I never liked it. But to make her happy, I often made her some for St. Patrick’s Day. I tried roasting, steaming and so forth, but I never ate it myself… Until I stumbled on beer braising. The first time I tried that method, Mom INSISTED I try my handiwork. I’ve been a convert ever since. The beef is tender, moist and seasoned without being super salty. I cooked a few batches over the past few days, some for us, some for sharing with certain neighbors. This was batch #3. [B]INGREDIENTS:[/B] 2x Store-bought prepackaged 3.5lb corned beef with seasoning packets 2x bottles of beer* 1 can low sodium beef broth 1 reduced sodium beef bullion cube 4 bay leaves Black peppercorns Ground black pepper Thyme [B]VESSEL:[/B] Lg. Dutch oven [B]METHOD:[/B] 1) soak your corned beef 8-24 hours to reduces saltiness 2) after soaking, place the beef in a large Dutch oven with all the other ingredients. 3) cook in oven for 9 hours at 220degF 4) remove, rest and slice * obviously, what beer you use affects the resultant flavors. I’ve gotten good results using Guinness, Shiner Bock, Shiner Blonde, Killian’s Red, Newcastle Brown, Blue Moon and Kirin. The last 2 batches I made (including the one pictured above) used a mix of Shiner and Blue Moon. [/QUOTE]
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