St. Patrick’s Day celebrations are filled with dancing, green decorations, and
Irish food and beer. This year, try something new and save a pint for the
kitchen.
Traditional St. Paddy’s Day favorites, like Irish stout and corned beef and
cabbage, can be combined to make a delicious dish even better. Because beer
pairs so well with beef, it’s only natural to cook with beer.
Beer adds great flavor to the corned beef brisket and can be used in other
slow-cooked or braised dishes also, says Dave Zino, executive chef for the
National Cattlemen’s Beef Association.
Braising and stewing are excellent cooking methods when preparing beef such as
pot roast, brisket and beef for stew. Typically, you’ll want to start by
browning the meat in a bit of oil to caramelize and bring out rich beef flavors.
However, corned beef brisket does not require browning.
Braising is used with large cuts of beef that are cooked whole, like corned beef
brisket. When braising, the meat is simmered slowly in 1/2 to 2 cups of liquid
such as beer or water to ensure moist and fork-tender results, for about 3 to 3
1/2 hours, depending on the size of the roast.
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