Sometimes on Sunday we like to make a little bigger meal, something that takes a little longer to cook like a roast. This Sunday, inspired by the March issue of Bon Appétit, we made Corned Beef with Vegetables. I was surprised to hear Matt had never had this meal though he does enjoy a good ruben sandwich. Bon Appétit has you brine your own beef, an eight day process, we decided just to buy it that way from the store.
3 - 4 lb corned beef
12 oz bottle of Guinness Stout
4 carrots, peeled & cut into 2 inch pieces
2 parsnips, peels & cut into 2 inch pieces
8 red skinned potatoes
2 med turnips, peeled & quartered
2 med onions, peeled & quartered
1/2 head of cabbage, cut in half
Place corned beef into a large pot. Pour in Guinness & enough water to cover by one inch. Add seasoning packet that comes with the meat or make your own bouquet garni with whole allspice, coriander seeds, black pepper & bay leaf. Bring to a boil. Reduce heat, cover & let simmer 2 1/2 hours. The internal temperature of the meat should be at least 160 & the meat should be very tender. Remove meat from the pot to a tray. Add vegetables to the pot & bring to a boil. Reduce heat to & allow to gently boil for 25 minutes. With a slotted spoon, remove vegetables to tray. Return meat to the pot & allow to reheat for 5 minutes. Remove meat. Slice the meat against the grain into 1/4-inch slices. Serve with horseradish or mustard.
Serves 4 with meat leftover for sandwiches.
We both really loved the meat though weren't as crazy about some of the boiled vegetables (turnips weren't our favorite). We'll have the meat again this week, once with just some potatoes mashed on the side & again in a gilled sandwich with Fontina cheese & sweet onions.