Monday, March 21, 2011

Corned Beef with Sweet Guinness Glaze

I love it when corned beef goes on sale!  It's one of those things we don't eat very often, but  I truly love it. I served this with some roasted baby carrots and some spinach mashed potatoes. The perfect end to our weekend.

1 package corned beef (about 2.5-3 lbs.)
8 cups water

For the sauce:
2 tbsp. honey
2 tbsp. dijon or coarse mustard
1 garlic clove, grated
4 tbsp. Guinness

First remove the beef from the package and rinse off the liquid it's packed in.  Make sure to rinse it really well.  Place the water into a pressure cooker and then add in the beef.  If the corned beef has a little seasoning packet in it, go ahead and add that to the water.  Close the lid and cook on medium heat for one hour.  Once the pressure has released from the pot, take the meat out and place it, fat up, on a cookie sheet.  Trim off the excess fat from the top of the corned beef.

Next prepare the glaze by combining the mustard, honey, Guinness and garlic in a small mixing bowl.  Blend everything well and brush the tops and sides of the beef with this glaze.  Broil the beef about 6" from the burner until you have a nice golden color.  Remove the tray from the oven and slice the beef.  If there are any sauce drippings, collect them (adding a little water to thin it out) and serve over the beef.


Carrie said...

I love the idea of serving corned beef with a Guinness glaze. It sounds awesome! And that is a gorgeous picture.

I'll have to save this idea and try it out next year around St. Paddy's Day.

Jenna said...

You just have a sense for making things look beautiful on a plate. The rosy beef . . . the orange carrots . . . the creamy and green mashed potatoes . . . beautiful, and worthy of a dinner party!

Shin Gesner said...

i really love the taste of corned beef specially the angus beef variety.'

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