Dutch Oven Corned Beef Brisket on Mid-Week Mixers

Dutch Oven Corned Beef Brisket - Mid-Week MixersNo celebration would be complete without a good dinner for St. Patrick’s Day, corned beef brisket courtesy of Mid-Week Mixers and Naomi’s Pub and Grub.

Adapted: Irish Food and Drink Recipes

Naomi says: As many of you know who have been following this blog, at least this month, I stumbled upon this “free kindle book” and set out to try the recipes in them. I have not been disappointed. Bored with my standard boiling of my corned beef with the potatoes, carrots and cabbage, I set out to expand my horizons this St. Patty’s Day and bake it. Yes, I know…I am quite the adventurer.

The book had a recipe in it for a Dutch Oven Corned Beef Brisket and I ventured in. My family has said it is the best corned beef I have ever made. There was a sweetness to it, but you could definitely taste the essence of Guinness Stout. The success of this dish has really made me want to venture into new ways to make my briskets.

So, here we go:

Ingredients:
4 lb corned beef brisket (I used a flat cut)
1 cup brown sugar
12 oz Guinness Stout

Directions:
1) Preheat oven to 300 degrees F. VERY IMPORTANT~ Place a cooking rack in a dutch oven. It is important that the meat not “sit” in the liquid.
2) Rinse the brisket and dry.
3) Rub the sugar into the meat and place the meat on the cooking rack inside the dutch oven.
4) Slowly pour the stout over the beef to just wet it and then around the meat.
5) Cook for approximately 2.5 hours (meat should be at 180 degrees F.)
6) Brush brisket with cooking liquid periodically during baking time.
7) When finished allow roast to sit in cooking pan for approximately 20 minutes with the lid on. Then remove to cutting board and allow it to sit another 15 minutes. This will allow the brisket to slice beautifully.

*NOTE: ┬áSadly, the cooking liquid really “soured” up. I was hoping that it would have turned into a beautiful dipping sauce for the brisket, but, alas, it didn’t and I didn’t see a way to save it. The “potency” of the stout really reared its ugly head after cooking.

For more great food and drink recipes visit Naomi Blackburn at Pub N Grub Forum

About the author

Bette Lee Crosby

USA Today Bestselling and Award-winning novelist Bette Lee Crosby's books are "Well-crafted storytelling populated by memorable characters caught up in equally memorable circumstances." - Midwest Book Review The Seattle Post Intelligencer says Crosby's writing is, "A quirky mix of Southern flair, serious thoughts about important things in life and madcap adventures." Samantha from Reader's Favorite raves, "Crosby writes the type of book you can't stop thinking about long after you put it down." "Storytelling is in my blood," Crosby laughingly admits, "My mom was not a writer, but she was a captivating storyteller, so I find myself using bits and pieces of her voice in most everything I write." It is the wit and wisdom of that Southern Mama Crosby brings to her works of fiction; the result is a delightful blend of humor, mystery and romance along with a cast of quirky charters who will steal your heart away. Her work was first recognized in 2006 when she received The National League of American Pen Women Award for a then unpublished manuscript. She has since gone on to win nineteen awards for her work; these include: TheRoyal Palm Literary Award, the FPA President's Book Award Gold Medal, Reader's Favorite Award Gold Medal, and the Reviewer's Choice Award.

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