By | March 01, 2016

Ingredients

Marinade
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dill seed
  • 1 tablespoon sugar
  • 3 dried bay leaves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • 5 whole cloves
  • 4 cloves garlic
  • 3 tablespoons cider vinegar
  • 1 tablespoons stone-ground mustard
Corned Beef
  • 1 1 2½ pound marinated beef brisket
  • 1 12 ounce local beer, the darker the better
  • 1 cup fresh orange juice
  • 1 onion, sliced
  • 3 beets, washed, peeled, and cut into 8 wedges
  • 1 head green cabbage, cut into 8 wedges
  • 2 carrots, peeled, cut into 1 inch bias cuts

Preparation

Marinade

Combine all ingredients in a food processor and make a paste. Place brisket in a plastic storage bag and add paste. Rub generously and allow to marinate overnight.

Corned Beef

Preheat oven to 350 degrees. In a 9x13-inch pan, place the corned beef, ¾ of the beer, orange juice, onion, and beets. Cover and cook for 3 hours or until tender. Baste occasionally.

In another 9x13-inch pan place cabbage, carrots, and the remaining beer, plus about ¼ cup water. Cover and cook until tender, beside the corned beef pan in the last hour of cooking. Season with salt and freshly ground pepper. Serve with mashed potatoes.

Serves 4-6

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Ingredients

Marinade
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dill seed
  • 1 tablespoon sugar
  • 3 dried bay leaves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground coriander
  • 2 teaspoons ground ginger
  • ½ teaspoon ground nutmeg
  • 5 whole cloves
  • 4 cloves garlic
  • 3 tablespoons cider vinegar
  • 1 tablespoons stone-ground mustard
Corned Beef
  • 1 1 2½ pound marinated beef brisket
  • 1 12 ounce local beer, the darker the better
  • 1 cup fresh orange juice
  • 1 onion, sliced
  • 3 beets, washed, peeled, and cut into 8 wedges
  • 1 head green cabbage, cut into 8 wedges
  • 2 carrots, peeled, cut into 1 inch bias cuts
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