Ingredients:
- 1 1/2 tbsp insta cure no. 1* (optional)
- 1 dried chile de arbol,** broken in half cheesecloth
- 8 unpeeled medium white-skinned or red-skinned potatoes (about 3 lb)
- guinness mustard
Directions:
- For brine: Pour 6 cups water and beer into large deep roasting pan. Add coarse salt; stir until dissolved. Add sugar; stir until dissolved. If desired, stir in Insta Cure No. 1. Mix in pickling spices. Pierce brisket all over with tip of small sharp knife. Submerge brisket in liquid, then top with heavy platter to weigh down. Cover and refrigerate 4 days.
- Remove brisket from brine. Stir liquid to blend. Return brisket to brine; top with heavy platter. Cover; refrigerate 4 days. Remove brisket from brine. Rinse with cold running water. do ahead Can be made 2 days ahead. Wrap corned beef in plastic, cover with foil, and refrigerate.
- For corned beef and vegetables: Place corned beef in very large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice, and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2 1/4 hours. Transfer beef to large baking sheet.
- Add turnips and all remaining vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and rewarm 5 minutes. Discard spice bag.
- Cut beef against grain into 1/4-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.
- *Insta Cure No. 1 is a mixture of sodium nitrate and salt that is used in cured and smoked sausages to prevent botulism. In this brine, its only purpose is to prevent the meat from turning gray, so you can certainly leave it out. You'll find Insta Cure No. 1 .
- **A thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1344.75 Kcal (5630 kJ) | ||
| Calories from fat | 546.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.72g | 93% | |
|---|---|---|---|
| Cholesterol | 405.13mg | 135% | |
| Sodium | 52706.57mg | 2196% | |
| Potassium | 3266.54mg | 70% | |
| Total Carbs | 65.38g | 22% | |
| Sugars | 25.04g | 100% | |
| Dietary Fiber | 15.78g | 63% | |
| Protein | 126.8g | 254% | |
| Vitamin C | 104.5mg | 174% | |
| Vitamin A | 2.6mg | 87% | |
| Iron | 14.8mg | 82% | |
| Calcium | 289.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 77.1 Kcal (323 kJ) | ||
| Calories from fat | 31.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 93% | |
|---|---|---|---|
| Cholesterol | 23.23mg | 135% | |
| Sodium | 3022.02mg | 2196% | |
| Potassium | 187.29mg | 70% | |
| Total Carbs | 3.75g | 22% | |
| Sugars | 1.44g | 100% | |
| Dietary Fiber | 0.9g | 63% | |
| Protein | 7.27g | 254% | |
| Vitamin C | 6mg | 174% | |
| Vitamin A | 0.2mg | 87% | |
| Iron | 0.8mg | 82% | |
| Calcium | 16.6mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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