It's that time of year again -- when corned beef is the item of choice on the menus and beers turn to a wonderful shade of green. It's time to start pulling your St. Patricks Day party together! And, here are some tips to make your beer green, and, how to make some delicious corned beef.
Take one 12oz. Beer - any beer will do although lighter colored beers will display the green better. Add one drop of green food coloring to a clear glass. Pour the beer into the glass. That's it! This works for any beer. Darker beers like stout will have a nice green head atop their normally dark bodies.
Now that you know how to make green beer for your St. Patrick's Day party, the next thing you might want to know how to tackle is how to make really good corned beef. The secret to great corned beef? Beer! Yes, really, beer helps to tenderize the meat as well as add flavor. Here's a tried and true corned beef recipe courtesy of the Food Network and Dan Smith and Steve McDonagh:
- 1 (3-pound) corned beef brisket
- 4 garlic cloves, smashed
- 2 large shallots, peeled and halved
- 2 tablespoons pickling spice
- 2 teaspoons caraway seeds
- 2 (12-ounce) bottles beer (not light)
- 1/2 cup Irish whiskey
- 6 carrots, peeled and cut into 2-inch pieces
- 6 red potatoes, cut into 2-inch dice
- 4 sprigs fresh dill
- Kale leaves, for plating
Preheat the oven to 250 degrees F. Put the corned beef into a large roasting pan (preferably with a lid). Add the garlic, shallots, pickling spice, caraway seeds, beer and whiskey. Cover and place in the oven. Braise 3 hours, turning the meat once. At the end of the 3 hours, add the carrots, potatoes and dill. Cover again and place back in the oven for an additional 2 hours. Remove from the oven. Line a platter with kale leaves, place the corned beef in the center and mound the carrots and potatoes around it. Serve immediately.
(Special Note: For one of the best corned beef sandwiches in Manhattan, visit Katz's Deli located at 205 East Houston Street.)