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I'm A Little Corned Beef,

Glazed with Stout



3 lbs corned beef

1 yellow onion

2 carrots

1 celery rib

4 cloves of garlic

3/4 tsp black peppercorns

1/4 tsp coriander seeds

3 allspice berries

2 cloves

1 large bay leaf

1/2 tsp mustard seed

Spice packet from corned beef pack

1 bottle of dry stout



For final touches


Cumbeerland Sauce (recipe below)

1/2 c whole grain mustard

2 Tbs brown sugar



Remove corned beef from packaging and make sure to get out the accompanying spice packet. Place corned beef into a large Dutch oven or pot.  Add the onion, carrots, celery, and spices.  Pour in the entire can o' Guinness then add water until the meat is fully covered with liquid. Cook on simmer about 3-4 hours, or until a fork can pierce easily through the center. Let cool about an hour in the broth. Remove the meat and strain the liquid back into the pan.


1 small cabbage quartered


Bring to a boil and simmer 15 minutes.  Add the following veggies:

1 lb fingerling potatoes

3 carrots, cut into chunks

2 parsnips, cut into chunks

1 fennel bulb, quartered


Bring back to a boil and simmer until all the vegetables are tender. Drain and serve with the sliced meat.

To Glaze

Preheat oven to 350F.  Remove excess fat from the corned beef.  Cut into thin slices and place in an oven safe dish.  Spread the mustard over the meat then pour 1 1/2 to 2 cups of the  Cumbeerland Glaze overtop. Finish with the sprinkle of brown sugar.  Place in oven for 30 minutes, or until nicely glazed, basting occasionally.

Cumbeerland Glaze

2 C red current preserves

1/2 C Weyerbacher Old Heathen

2 Tbs orange zest

2 Tbs lemon zest

1/4 C orange juice

1/4 C lemon juice

1/2 C finely chopped shallot

1 Tbs dry mustard

1 1/2 tsp ginger

1 1/2 tsp black pepper, ground

1/2 tsp salt


Combine all ingredients in a sauce pan, place over medium-heat.  Stir until preserves have melted.  Remove pan from heat and let stand for at least 30 minutes.


recipe adapted from The New Basics Cookbook, J. Rosso & S. Lukins


Beerlligerent Russian Slaw

1 small head of cabbage, grated about 6-7 cups

1/2 C shallots, grated

1 Tbs salt

1 carrot, shredded

3/4 C tartar sauce

1/4 C ketchup

1 1/2 Tbs pale ale

1 1/2 Tbs shallot grated

1/2 Tbs lemon

1/2 Tbs worcestershire


In a large bowl, combine cabbage, shallot and salt.  Let sit in a sieve over a bowl for an hour. This will draw out the moisture in the cabbage to keep it crisp, keep the dressing from getting diluted, and furthermore it stops this from becoming a watery mess the next day. Let sit for about an hour, or so. 


Squeeze out all of the extra moisture and add the carrots.  In a separate bowl, combine the rest of the ingredients.  Slowly mix in the dressing a little at a time, making sure to cover, but not saturate the slaw.  You can use the remaining dressing to spread on bread for your sandwich!

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