Guinness Corned Beef With Potatoes And Brussel Sprouts Recipe 45 Recipes

ROASTED BRUSSELS SPROUTS WITH CORNED BEEF

Steps:

• Heat 1/4 cup olive oil in a large nonstick skillet over high heat. Add 1 1/4 pounds halved Brussels sprouts; season with salt and pepper. Cook, stirring once, until browned and tender, 7 to 8 minutes. Add 2 ounces chopped corned beef, 1 teaspoon crushed coriander seeds and 2 chopped scallions; cook, stirring, until warmed through, 1 minute.

GUINNESS CORNED BEEF WITH POTATOES AND BRUSSEL SPROUTS RECIPE - (4/5)

Steps:

• BRAISED GUINNESS CORNED BEEF: Rinse the corned beef under cold water. Place it in an oven-proof pot, preferably a dutch oven, along with the spice packet if it is included. First take a chug of the Guinness, and then pour the rest into the pot Pre-heat oven at 350°F. Place the corned beef in the oven and braise it for 2 1/2 to 3 hours or until tender. Remove the corned beef and let it sit on a plate. Add 3 tablespoons of sugar to the pot and place it on high heat. Reduce the glaze for about 10 mins. Slice the corned beef and place it back into the pot Keep warm until ready to serve. CREAMER POTATOES: Wash the potatoes and dry. In a roasting pan or cast iron pan, add the potatoes, 2 whole garlic cloves, rosemary, enough olive oil to coat and a large pinch of salt and pepper. Toss well in pan. Place it in a 350°F oven and roast for about 1 hour or until tender. Remove from the oven and drizzle with truffle oil when ready to serve BRUSSELS SPROUTS: Wash the sprouts and dry. Cut the ends off and split the sprouts in half. Mince 1 clove of garlic and 1 shallot. Heat the saute pan on high heat until it is hot. Add a few tablespoons of olive oil and place the brussels sprouts flat side down. Let them saute in the pan without touching it for 1 to 2 mins to caramelize the bottom. Add a pinch of salt and pepper. Add the minced shallots and garlic. Stir or toss the brussels sprouts in the pan to mix. De-glaze the pan with white wine or water. In my case I used sake and mirin. Cook until the liquid has evaporated, turn the heat off and place a lid over it to keep warm until serving.

ROASTED POTATOES AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with foil.
• Combine potatoes and Brussels sprouts in a large bowl. Sprinkle lemon pepper and seasoned salt over the top and toss to coat. Drizzle olive oil over the top and toss until evenly combined. Spread out onto the prepared baking sheet in a single layer.
• Cook in the preheated oven for 15 minutes. Using a spatula, flip vegetables over and continue cooking until desired browning is achieved, about 15 more minutes.

ALE-BRAISED CORNED BEEF, BRUSSELS SPROUTS, AND CARROTS

Steps:

• In a 5- to 6-quart slow cooker, place the beef, the contents of the spice packet (if included), carrots, and enought ale to cover the brisket.
• Cook, covered, until the beef is tender, on high for 4 to 5 hours or on low for 7 to 8 hours.
• Ten minutes before serving, thinly slice the Brussels sprouts. (This is easiest to do in a food processor with the slicing blade.).
• Transfer the beef from the slow cooker to a cutting board; if the slow cooker is on the low setting, turn it to high. Add the Brussels sprouts to the carrots and liquid in the slow cooker. Cook, covered, until the Brussels sprouts are tender, 4 to 6 minutes.
• Combine the sour cream, mustard, and tarragon.
• Serve corned beef with the vegetables and sour cream sauce.