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
1tbsp cornflour
1/4c water
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