I had the most amazing twist on corned beef this past St. Patrick’s Day and I’m hooked on this version now!
CAITLYN’S CORNED BEEF
4-5 1/2 pound corned beef
1 SMALL sweet onion, quartered
1 cup brown sugar
1 Guinness Beer
1/2 teaspoon ground bay leaf
5-6 cloves garlic
Seasoning from below or Seasoning packet from meat package
3 LARGE carrots, rustically cut
1 pound Baby potatoes
- Preheat oven to 325°.
- Add the corned beef to a large dutch oven.
- Tuck onions around the sides.
- Mix brown sugar and seasonings together. Sprinkle on top of the corned beef.
- Pour Guinness around the corned beef.
- Cover and bake 1 hour per pound.
- Let cool slightly before slicing or shredding for Rueben sandwiches.
- Serve with cooking juices for gravy over meat and potatoes.
SEASONING
1 tablespoon mustard seeds (optional)
1 teaspoon trim-colored peppercorns
1/2 – 1 teaspoon anise seeds
8 whole cloves
4 cardamom pods
4 LARGE bay leaves (crushed)
or 1/2 teaspoon ground bay leaves
1 tablespoon ground coriander
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
- Heat a medium sized heavy bottomed skillet or pot over medium heat.
- Add the mustard seeds (if using), black peppercorns, anise seeds, cloves, and cardamom pods.
- Toast for 2 to 3 minutes, until they are fragrant.
- Pulse the toasted seeds and bay leaves in a spice grinder a few times.
- Add in the ground coriander, red pepper flakes and ground ginger.
- Use as you normally would when making corned beef.