This is a great flavour twist for corned beef!
1kg corned beef
1L chicken stock
1L Stonecutter Scotch Ale
12 garlic cloves
6 juniper berries (optional)
2 sliced carrots
6 brussel sprouts
8 small potatoes
2 tbsp double cream
1.Preheat oven to 150ºC. Soak the corned beef in water for 3 hours, then drain and rinse well. Pat dry. Sprinkle with cooking oil and sear on all sides in a hot pan until browned.
2.Transfer the beef to a casserole dish and add the stock, ale, garlic and juniper berries. The liquid should cover the beef but if it doesn't, add some water. Fit the lid and cook for 2 hours.
3.Add carrots, potatoes, brussel spouts and bake for another hour.
4.Mix cornflour and water together well and add to beef. Then add cream and parsley and bake a further 20 minutes.
Serve with mashed potato. Yum!
/27. apr. 2011 15.10
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