Happy Guinness Day!
I wanted to make a traditional corned beef (it’s corned, not corn beef, I hate it when people say corn beef) last year for St. Patrick’s Day. I am usually pretty good at planning ahead, but in this case I waited until the last minute. You need two things for corned beef: time and saltpeter, neither of which I had. Corned beef needs to brine for at least 5 or 6 days. Saltpeter is what gives it it’s characteristic pink color. Knowing I only had a day or two, I decided to skip the corned beef and go for a braise. In keeping with the Irish theme of St. Patricks Day, I chose to use Guinness for the braising liquid. The rich, silky sauce is addictive. The total time for this dish is about 3 1/2 hours and serves 4-6.
- 1 T. olive oil
- salt and pepper
- 1 3lb. beef…
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swellkid 