We were happy to have Chef Michael Farrell of Gosport Tavern [Portsmouth] [LINK] and Still Worldly Eclectic Tapas [Portsmouth] [LINK] join us on the March 16, 2018 broadcast of The Virginia Eats + Drinks Show [LINK].
Chef Michael brought his Beer Braised Corned Beef + Cabbage for us to sample at the station – each bite was amazingly delicious, and a perfect dish for St. Patrick’s Day.
He shared his recipe with us here:
3-5 pounds side of corned beef
1/2 cup dijon mustard
2 tablespoons kosher salt
1 tablespoons ground pepper
1 tablespoons granulated garlic
6 large potatoes
3 large carrots
3 ribs celery
1 head green cabbage
2 cups Irish red ale or stout (such as ODIS Dry Irish Stout from O’Connor Brewing Co. [LINK])
1 cup cider (such as Virginia’s Blue Bee Cider [LINK])
Rub corned beef with mustard, then coat with salt, pepper and garlic; set aside.
Preheat oven to 350F. Rough chop potatoes, carrots, celery and cabbage and spread evenly in a large baking dish. Place brisket on top of vegetables and add Irish red ale and cider. Cover with foil and place in oven for four hours. Remove foil and roast an additional 30 minutes.
Let brisket sit for 30 minutes, remove to cutting board and thinly slice across the grain. Transfer vegetables to a medium serving bowl, place slices of brisket on top, and drizzle with pan drippings. Serve with a grainy mustard.
Yields 6-8 servings.