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March 8th, 2010Uncategorizedalice 10 Comments

Guinness Corned Beef, Brussels Sprouts, Creamer Potatoes

Being an immigrant from China, Jared’s first memories of St. Patrick’s Day were not of the parades or the 4 leaf clovers or creepy little leprechauns that guarded the pot of gold at the end of the rainbow, but it was a single t-shirt his mom bought him that said, “Kiss me, I’m Irish”. It wasn’t until years later that he understood English well enough to realize what the t-shirt really said. Poor guy, and all this time you can imagine a skinny little Chinese kid wearing a t-shirt proclaiming to be Irish probably got many haughty stares from strangers. Good thing he was completely unaware!
So to celebrate this coming St. Patrick’s Day, we first asked ourselves, “What’s an obnoxiously Americanized St. Patrick’s Day meal without corned beef and cabbage and most importantly a bottle of Guinness???” However this year, Jared decided to elevate the common way of boiling the corned beef, potatoes and cabbage in a single pot and braised the corned beef instead in a bath of Guinness with roasted potatoes and separately sauteed some delicious Brussels sprouts.
Braising the corned beef in Guinness fills your house with a sweet scent aroma. At first, I thought Jared was baking bread especially with all the yeast being boiled off from the beer. But then it slowly turned into a scent like Chinese five spice powder. Strange, no? And three hours later, the corned beef came out so beautifully, with the Guinness adding a nice herbal flavor and a bitter end note. The sweet glaze made from the braising liquid was a perfect compliment to offset the bitterness. Instead of cabbage, Brussels sprouts were used to add some crunch to the dish.


3lb corned beef brisket
3 cans Guinness (One to drink while you cook, as suggested by Susan)
Creamer potatoes
3 cloves garlic
1 shallot
2 sprigs rosemary
Brussels sprouts
Salt + Pepper
Olive oil
Truffle oil (optional, but if you have a large bottle sitting around and waiting to spoil, you might as well use it before it goes bad!)

Guinness Corned Beef, Brussels Sprouts, Creamer Potatoes

Brisket soaking in a Guinness bath

Braised Guinness Corned Beef (Serves 3-4)
  • Rinse the corn 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 2.5-3 hrs or until tender
  • Remove the corned beef and let it sit on a plate
  • Add 3 tablespoon of sugar and place the pot 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
Guinness Corned Beef, Brussels Sprouts, Creamer Potatoes

Roasted Creamer Potatoes

  • Wash the potatoes and dry it
  • 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

Sauteed 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 sautee pan on high heat until it is hot. Add a few table spoon of olive oil and place the brussels sprouts flat side down. Let it sautee in the pan without touching it for 1-2 mins to caramelize the bottom
  • Add a pinch of salt and pepper
  • Add the minced shallots and garlic
  • Stir or toss the brussels sprou
    ts in the pan to mix
  • De-glaze the pan a white wine/water/ or 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 assemble, place the creamer potatoes and Brussels sprouts on the bottom. Place the sliced corned beef over it and spoon some glaze over the meat. Then spoon some glaze and drizzle around the plate. Finally, pour a nice cold glass of Guiness and enjoy.

Guinness Corned Beef, Brussels Sprouts, Creamer Potatoes

and lastly…

Guinness Corned Beef, Brussels Sprouts, Creamer Potatoes

Anybody remember this green river soda? I remember this as a kid watching The Bozo show on WGN and they would give a 6-pack of this green river soda out on the first bucket win around St. Patrick’s Day. As we walked around the grocery store, we couldn’t help but pick up a bottle for nostalgia’s sake. Now, if only we could find the original “Kiss Me, I’m Irish” t-shirt Jared wore as a kid, then we would be set.

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  • http://smgreen.etsy.com Susan

    So I have already decided your recipe needs a slight modification. When I make this, I am going with 3 cans of Guinness….one for drinking while cooking, and 2 for cooking. There's no taking one swig of beer for me and 2 cans for the pot in my house!! ($0.49)

  • http://www.blogger.com/profile/00345872838094938675 Jared

    Susan – Done, I agreed with your suggestion and made changes to the recipe. Thanks

  • http://www.blogger.com/profile/02698926168043709934 Shirley @ Kokken69

    Jared has done it again! Making his own corned beef and with Guinness! For the uninitiated in me – I have never seen raw corned beef sold – do they come salted and cured?

  • Ken

    First off, nobody believe the "I'm Irish" shirts. They're ironic. You just took the joke to the extreme.

    Secondly, HELL YEAH Green River! They used to sell that at the Little League concession stand. Get some of that and Fun Dip and you were wired for HOURS.

  • http://www.blogger.com/profile/00345872838094938675 Jared

    mmmh Fun Dip. Grape is the best. Too bad the stick always run out first for me.

  • http://www.blogger.com/profile/11900110516725552031 Mae

    I completely remember the Green River soda giveaways on the Bozo Show. I think they replaced the Archway cookies during St Paddys…

  • http://www.blogger.com/profile/07898247573829085864 Sean

    Haha! I remember wearing shirts like that before I learned English also. All in good fun though :)

    Great presentation Jared (as always) and I have this bookmarked for next year's festivities! Thanks!!

  • http://acookingmizer.wordpress.com/ Alice

    how much white wine do you use to de-glaze? 

    • Anonymous

      a few tablespoon should be enough.  adding to much will make the dish more sour.

  • Bex

    Still drink Green River every time I visit my Illinois family. It is made in Chicago.