Cousin from Killarney’s Stout-Soaked Brisket

With St. Patrick’s Day on the horizon, this stout-soaked brisket earns its
place at the table.

Ingredients

• 4 pounds corned beef brisket
• 1 cup brown sugar
• 1 (12-fluid-ounce) can or bottle Irish stout beer
• (the recipe calls for Guinness, but try your favorite locally brewed stout)

Directions

1. Heat oven to 300 degrees.
2. Rinse brisket thoroughly under cold water. Pat dry with paper towels and place on a rack in a roasting pan or Dutch oven. Rub brown sugar evenly over the brisket, pressing gently to adhere. Discard the seasoning packet, if included.
3. Pour stout around the brisket and lightly over the top to moisten the sugar. Cover and roast until very tender, about 2½ hours. An instant-read thermometer inserted into the center should register at least 190 degrees.
4. Remove from oven and let rest 5 minutes before slicing. Always slice brisket against the grain. Serve with vegetables or as a sandwich on marbled rye with Swiss and provolone, accompanied by horseradish aioli.

With Vegetables

During the final hour of cooking, add vegetables to the roasting pan. Cabbage wedges, new potatoes, onions and carrots all work well.

*Note: Add another half-can-or-bottle of stout once vegetables are added to prevent dryness.

Are you a local chef or home cook? Email lenos@hour-media.com to submit a recipe.