Wednesday, March 25, 2009

Corned Beef Reynolds with Molasses Mustard “Ale-jus”

Crock pot magic again!

Corned beef was on mega-sale post St. Paddy’s Day, so I scooped up a hunk and brought him home.

This is so (times 20) simple, but so delicious – tastes as good as if a little Irish grandma spent the day basting it with all her love. The drool-inducing flavor comes from a savory sauce which infuses into the succulent, slow-cooked beef.

Corned Beef & Cabbage with Molasses Mustard “Ale-jus”

½ cup Dijon mustard
1 tsp. crushed black peppercorns
3 Tbs. molasses
3 bay leaves
2-4 cloves garlic, chopped
1 12-ounce bottle amber ale

2-4 lb. hunk of corned beef
1 small head of green cabbage, cut into 6-8 large wedges
2-3 yellow onions, cut into 2-inch chunks
10 small new potatoes
3 large carrots, cut into 2-inch chunks (or a couple handfuls of baby carrots)

Rye or pumpernickel bread (if you can, buy an unsliced loaf from the bakery. Cut it at home into nice thick slices and spread it with butter (I like Earth Balance buttery spread)

1. In a bowl, whisk together first 5 ingredients. While whisking, slowly pour beer into the bowl and mix well.

2. Into the crock pot, layer from bottom to top the onions, potatoes, carrots and beef. Pour “ale-jus” over the top. Cover and cook on low for 6-8 hours.

3. About 30 minutes before you want to eat, add the cabbage hunks to the top of the crock pot, press them down into the hot liquid, and cover. Cook on high for 30 minutes or until tender.

When ready to eat:
Turn off pot, uncover and let it “rest for 15 minutes or so. Discard bay leaves.
Cut the meat on a board against the grain into ½-inch thick slices.

To plate:
Arrange meat and veggies in a wide, shallow soup plate and spoon the lovely jus over the top. Serve some Dijon mustard on the side to slather on the meat and veggies. Mop up the juices with the buttered rye bread. Wash it down with a cold ale. Have seconds. Smile.

In the meantime, I substitute with an equally juicy, equally corny, equally beefy image (and it guarantees a lively dinner conversation). Bon appetite. :)

Hot Corny Beef Reynolds:


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