4 weeks ago
Repost the.beer.belly ・・・
We have a just heat, sous vide corned beef all ready for you. Head on to www.meatmarket.hk and check it out. It can be as simple as heating it up or if you’re feeling a bit creative, try your hand at this! 🤤 ⠀
Notes: The corned beef is simmered in a dark and delicious stout. Roasting the cabbage concentrates its flavor and bring out its natural nuttines while the char on the cabbage also works wonderfully with the dark stout flavors from the corned beef. The stout mustard adds some brightness and sweetness to all these rich roasted flavors. ⠀
1 (3-4 lb) corned beef brisket*
2 cups stout
1 tsp whole allspice
1 tsp black peppercorns
2 bay leaves
1 onion, chopped in half
1 head cabbage, quartered, and sliced into wedges
3 tbsp olive oil
Freshly ground black pepper
10 potato rolls, sliced in half ⠀
2 tbsp stout
½ cup dijon mustard
2 tbsp honey mustard
1 tsp brown sugar
1. Rinse corned beef under cold running water and place in a large Dutch oven. Add stout, onion, bay leaves, allspice, and black peppercorns. Add water to cover corned beef. Bring to a boil, cover, and lower heat to a simmer. Cook for 3-4 hours, until tender.
2. Preheat oven to 400°F. Place cabbage wedges on 2 parchment lined baking sheets. Drizzle with olive oil and season with kosher salt and black pepper. Roast in oven until tender and deeply browned, about 20-25 minutes.
3. Whisk together mustard ingredients in a bowl to blend. Let meat cool slightly and slice. Assemble sliders, layering cabbage, corned beef, a drizzle of braising liquid, and stout mustard onto potato rolls.
* Look for prepackaged uncooked corned beef brisket in the meat section. If you want to brine your own corned beef, DM us for a recipe.
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