Nothing says Irish food like Corned beef and potatoes. For St Patty’s day this year, i made up 2 four pound Beef briskets and sliced them up real nice and thin. I’ve had more ruebens in the last 3 days than I have all year. But for the price, a cheap cut of meat like brisket can really be tenderized up by cooking it low and slow. The store had it on sale for about $2.50 a pound so I stocked up and between sides, sauerkraut, bread and meat, it cost me about $25 to make like 8 solid full meals. Not bad at all to help save some money for the Killian’s and Jameson.
Ingredients:
- 3-5lb Beef Brisket
- 2 Tbsp Black Peppercorns
- 2 Tbsp Kosher Salt
- 4 Bay Leaves
- 6 oz Killians Irish Red Beer
- Water
- 1 Tbsp Olive Oil
- 2 Cloves Garlic
- 1/2 Onion
- 1 Carrot
Directions:
- Dice up the Onion, Garlic and Carrot roughly, add to a large pot along with Salt, Peppercorns, Bay Leaves, Beer and Olive Oil.
- Place in the Beef Brisket and cover with water until it covers the meat. Bring the pot to a boil, then turn back the heat to medium.
- Simmer this for about an hour a pound, then slice thinly across the grain.