Braised Corned Beef

I know corned beef isn’t an Irish meal, but it’s good, and since I plan on braising it in a nice Irish beer, that should make up for it, right?  The 3 top ways to prepare corned beef are boiling, slow-cooking, and pressure cooking.  But I don’t want to do any of those; I want to braise.

In my possession is a lovely 3.5 package of corned beef and an unspecified quantity of Guinness.   The cooking method is quite simple:  Preheat oven to 300.  Slide beef into non-metallic pan that has a tight fitting lid.  Sprinkle on the little spice packet that came with the beef.  Pour a bottle of beer over the top.  Add enough water to cover.  Put on the lid (if it does not fit tightly, put a layer of foil between the lid and the top of the pot  but don’t press it down).  Put the whole thing in the oven for 2 hours, flip it over, and cook for 2 more hours. 

What else to serve with it?  Potatoes, cabbage, and carrots, of course! You could, of course, arrange all those things around the beef during that last hour of cooking.  I wouldn’t mock you.   But how about trying something fun like Ale Braised Cabbage and Leeks (this recipe calls for pale ale, but that’s not what I have, and no worries), Ginger Ale Glazed Carrots, and Dilled Boiled Potatoes?  That’s what’s on our menu for Tuesday!

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