~St. Patrick’s Day Meal~
~See our full Blog Post all about this holiday and its iconic cuisine!~
1 Pouch of Rae&Ryan's Corned Beef Rub! (freshly ground and available in our store)
1-2 Corned Beef roasts, rinsed and pat dry Kosher Salt (Enough to coat lightly) 2-3 Tbs Oil of your choice (High Smoke point) 2-3 Bottles of Irish Red Ale or low sodium beef broth. 2 Cups each apx of Onion, Carrots, and Celery Chopped 1/2 Cup Whole Peeled Garlic Cloves
Prep the beef according to method below.
Dry-Age Roasts in fridge for 12-48 hours.
Spray Roasts with Worcestershire or Browning Sauce.
Sear in the broiler, set aside in roasting pan.
Sauté veggies, deglaze with beer, add all to pan.
Wrap tightly with foil and place in your oven at 275º for 6-7 hours.
Prepping the Beef:
The best way to do this is to remove the roast from the bag, give it a rinse and pat dry with paper towels. Place the roast in a disposable aluminum pan and grab your Rae&Ryan’s Corned Beef Rub!
1. Rub the roast lightly with olive oil or preferably, a high smoke point oil like grapeseed or safflower.
2. Season the roast lightly with Kosher Salt, the meat is already salty from the brining process so it doesn’t take very much.
3. Dust the roast with Rae&Ryan’s Corned Beef Rub using a small strainer if you have one. Season the roast liberally all over and once the meat has soaked some of the rub in, it can benefit from a second pass.
Ideally, you want the seasoned roast to sit in the fridge uncovered to dry age for 1-2 days, but at a minimum, overnight.
For a lot of people that much real estate in the fridge may not be an option, but do the best you can here. Even if the roast just sits on a plate or small pan, it needs time to soak in all those spices. The best way to do this is by putting the whole roasting pan straight in after seasoning if it will fit. If you have a wire rack that fits inside the pan then you will get the best results from this process if you place that wire rack under the roast before putting it in the fridge. This allows for air circulation under the roast and helps the rub set and not stay soggy underneath.
In general, it is easiest to season a roast using a small strainer like a flour duster to evenly distribute the rub with maximum coverage on the roast and minimal waste.
|“Dusting” the rub||Well seasoned Point Cuts||Well seasoned Flat Cuts|
There’s a little trick of the trade we have been doing for a few years that helps the meat brown evenly all over without the rub burning from heating too quickly. You may have heard of using a browning sauce to help add flavor, color, and lend some advantage to meat during the browning process. Kitchen Bouquet is the original brand I know of for that and it is certainly a secret weapon in the cupboard worth having on hand, but I find that Worcestershire Sauce has a better flavor for this meal, is something I have on hand more often, and is easier to find.
-You can buy small mister bottles in the travel toiletry section of Walmart which works great for evenly distributing liquids like this!
|Kitchen Bouquet Browning Sauce||Worcestershire in a mister bottle||Dry-aged roasts sprayed with Worcestershire|
Cooking the Beef:
Pull the roast out of the fridge FIRST THING in the morning the day of cooking, get up early if you have to, and let the roast come up to room temperature on the counter for about 2-3 hours. All meats sear better at room temperature
Next what we are going to do is use the broiler to create the reaction we want without having to move the meat around any more than is necessary. If your roasting pan fits in the broiler then great, you can just slide it in there and rotate the meat around with tongs to get the entire outside as roasted as possible. Any spices that fall off are not burning and will get soaked up during the cook.
Alternatively, you can still use a castiron skillet or any large skillet that will hold the roast and fit in the broiler. Use tongs to move the meat around and sear the outside as best as you can. This is not a critical step and every square inch does not need to be roasted. This just builds depth of flavor and is one of those “Do the best you can” scenarios.
-If you own a crème brulee torch then you can really get all the nooks and crannies of the roast without having to use the tongs to move it around as much.
|Broiling in a skillet||Broiled roasts||Ready to wrap and cook!|
Prepping the Roasting Pan:
Now that you have seared your roasts you can let them rest in the disposable roasting pan and fire up your aromatics. Cook them in the same skillet the meat was in if you went that route, otherwise just sauté them in a pan of your choosing.
If you were unable to spray the roasts with Worcestershire Sauce or browning sauce then add 2-3 Tablespoons of either sauce to the roasting pan with the aromatics.
Once the veggies are partially cooked then you can dump them around the meat to fill up the roasting pan.
Deglaze your skillet with some beer and scoop every last drop into the roasting pan with a silicone spatula. An Irish Red Ale is my top choice for this, but anything on the malty side like a brown or amber will do also. Stay away from IPA’s or anything hoppy. A lager or pale will do, but doesn’t bring much flavor to the table. Top brand suggestions are Killian’s Irish Red, Four Peaks’ Kilt Lifter, Fat Tire, Bj’s Jeremiah Red or Nutty Brunette, Alesmith Nut Brown, or Karl Strauss Red Trolley. You don’t need to put expensive beer in this recipe, but malty over hoppy is best. If you are opposed to using beer, then use low sodium beef broth or diluted full sodium beef broth.
Once everything is in the roasting pan then add a bottle or two of beer or beef broth until the liquid level is halfway up the pan. No more than half!
|Browned Roasts||Add Sautéed Aromatics||Irish Red Ale|
Time to Cook:
Wrap tightly with foil and place in your oven at 275º for 6-7 hours. Check at 5.5 hours and gauge accordingly. The roast should be fork-tender and easily shred-able when done. If adding cabbage to the pan, don’t add it until the meat is completely cooked, you won’t overcook the roast.
Once the meat is done, carefully remove the roasts from the pan onto a plate and scoop out the majority of the spent aromatics and place them in a bowl to cool off. Pour the remaining Jus and aromatics into a pyrex glass or pitcher so that the pan is mostly empty.
Return the roasts to the empty pan and shred them or you can slice it for a different presentation. After cutting up the meat the way you’d like, pour a healthy amount of Jus back over the meat to soak up all that flavor. Garnish with some fresh chopped parsley and you’re ready to eat!
The Colcannon and Steamed Cabbage are best prepared right before you sit down so it is hot and fresh. You can do the prep for those ahead of time so that it is all ready to go and you can melt or brown your butter so it just needs a quick refire.
Portion the spent aromatics and any leftover jus into ziplock bags and freeze for an easy addition to homemade hashbrowns or country potatoes!
|Roasts are done cooking||Shredded with Jus poured back over||Bon Appétit!|
Courtesy of the one and only, Alton Brown: Original Recipe
Steamed Caraway Cabbage:
After washing and coring the head/s of cabbage we usually use the inner part with the smaller leaves to chop up for the Colcannon recipe and use the large outside sections for steamed cabbage. The small inner parts usually just fall apart when cooked any way, so we have found this is the best use for all parts of the cabbage. If you don’t have a steamer or want to fuss with that then the same cut of cabbage can be placed in the roasting pan and covered back up with foil and cooked for another 20 minutes or so until tender. Do this at the end once the meat is done and side dishes are made and make it the last thing you do before sitting down to eat so they don’t overcook.
One of our favorite things to do is add some Caraway seeds to the steam water, preferably freshly ground, and/or put a heavy heap of ground caraway in a skillet with butter to drizzle over the cabbage and carrots.
|Outer wedges of Cabbage||Steamed with parsley garnish||Can be put in the pan at the end|
Courtesy of: Elise Bauer at Simplyrecipes.com
|Mix whiskey and Irish cream||Re-Freeze overnight||Make a Guinness Float!|