Beer (& More) In Food

Beer: The Condiment With An Attitude!

Cooking With Beer, Day 7, Enjoying St. Paddy’s Day With An Original Recipe For Corned Beef

Posted by Bob Skilnik on March 17, 2007

By now, everyone probably knows that the Irish do not eat corned beef and cabbage on March clog-dancer.gif17. Instead, the Americanized recipe seems to have evolved from earlier British-American practice of boiling beef, typically with root vegetables.

Nonetheless, every St. Patrick’s Day, innumerable slow-cooked beef brisket or corned beef recipes, usually adding Guinness or Harp to the pot for “authenticy,” are rolled out by food writers in the food sections of U.S. newspapers and magazines.

This recipe from 1803 “To Stew Brisket Of Beef” looks to be a stepping stone for today’s now-cliched corned beef and cabbage recipes and uses a healthy dose of beer;

“Having rubbed the brisket with common salt and saltpetre [salt peter], let it lie four days. Then lard the skin with fat bacon, and put it into a stew pan with a quart of water, a pint of red wine, or strong beer, half a pound of butter, a bunch of sweet herbs, three or four shallots, some pepper and half a nutmeg grated.

Cover the pan very close. Stew it over a gentle fire for six hours. Then fry some pieces of boiled turnips very brown. Strain the liquor the beef was stewed in, thicken it with butter, and having mixed the turnips in it, pour all together over the beef in a large dish. Serve it up hot, and garnish with lemon sliced.

An ox cheek or leg of beef may be served up in the same manner.”

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