CURED Corned Beef & Irish Brats
Make your St. Patrick’s Day meal with specialty meats from the Co-op’s Meat Department and CURED. Celebrate seasonal traditions and flavors of Ireland with Guinness Brats and house-made Corned Beef.
- Guinness Brats – handmade CURED sausage with authentic Irish Guinness beer for extra flavor. Cook these tender, all natural pork sausages on your stove top with onions or sauerkraut. Serve with mashed potatoes, roasted leeks and cabbage.
- Co-op’s own Corned Beef – we only make our Corned Beef once a year, and it always sells out! We start with beef brisket meat from Oregon Country Beef, a co-operative owned and operated by Northwest family ranchers. The meat is certified non-GMO, vegetarian fed and hormone and antibiotic free. Now on sale for $8.99 per pound, (reg. $11.99/lb) Corned Beef sale is good from March 11th – 17th, or while supplies last.
The Co-op’s Corned Beef is seasoned with a special blend of herbs and spices and brined to perfection. Cooking Corned Beef is often a slow and rewarding experience. Read on for two ways to prepare it.
Classic Boiled Corned Beef
Carnivore comfort food at it’s height. Enjoy this meal for St. Patrick’s Day, any leftovers make tasty breakfast or lunches.
- 3 lbs Corned Beef brisket
- 10 small red potatoes
- 5 carrots, peeled and cut into 3-inch pieces
- 1 large head cabbage, cut into small wedges
Place corned beef in large pot or Dutch oven, include any liquid and spices from packaging, and cover with water. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender. Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add chopped cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes. To serve: Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved from the large pot) as you want. Slice meat across the grain.
Stout Slow Cooked Corned Beef & Veggies
This recipe will take all day. Hunker down, and you will be rewarded.
- 1 and 1/2 – 12 oz. Irish stout beer, divided
- 4 pounds corned beef brisket
- 1 1/2 cups brown sugar
- 3 sweet potatoes, diced
- 1 head cabbage, cored and coarsely chopped
- 2 large sweet onions, diced
- 6 large carrots, diced
- 3 red potatoes, diced
Pour 1 bottle (12 oz.) Irish stout beer into a slow cooker. Rinse corned beef brisket and pat dry. Rub with brown sugar, including the bottom, and add brisket to cooker. Arrange vegetables on and around the brisket. Pour remaining 1/2 bottle beer on and around brisket and vegetables to moisten the brown sugar. Cover the cooker and cook on low heat until corned beef is tender, approximately 6 to 8 hours. Allow brisket to stand 5 minutes before slicing.