Wednesday, March 17, 2010

Taste of the Irish

How does an Irish American Chef cook his corned beef for St. Patrick's day?

Sure boiling it, as most people do, is fine but I like to put a little more pop into my corned beef.
My preference is to sear it and braise it with beer.

I cooked off 80 lbs for the holiday. This is one of the three big roasting pans that I used for them. I used my iPhone to take these pictures so apologies if the photo quality is not very good.



As you can see they have a good sear on them and a liberal sprinkling of pickling spice. What you can't see is that they are sitting on a bed of chopped onions and whole peeled garlic cloves.
Into that pot I poured two bottles of Red Hook Copper Ale and about a quart of tomato rich demi-glace. Then I covered it with foil and cooked in a low oven for six hours.

The result was fall apart tender corned beef that not only had the usual perfume-y saltiness but also had a rich, roasted caramel quality that was too delicious to hide with mustard.

Here is a where I cut of a few tasting slices just after it came out of the oven.



If I was doing it at home I would have added cabbage, carrots & potatoes to the pot for the last hour of the braise to allow all the flavors to blend. Working in professional quantities like I did, that wasn't practical.

The saddest part is that I didn't have leftovers as I was hoping to take home and enjoy. Those pesky customers ate it all up on me.
Oh well, I may have to make this again sometime soon just for my own pleasure.

2 comments:

  1. This looks fantastic Patrick! Would love to know how you prepared the demi-glaze.

    ReplyDelete