Guinness® Corned Beef
Prep Time: 20 Min Cook Time: 2 Hrs 30 Min Ready In: 2 Hrs 50 Min
Original Recipe Yield 16 servings
Ingredients
· 4 pounds corned beef brisket
· 1 cup brown sugar
· 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Directions
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to
coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef
to wet the sugar.
Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
Footnotes
· Editor’s Note
· During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage,
new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.
Behind the Scenes of…..
ICE CREAM
The origins of ice cream can be traced back to at least the 4th century
B.C. The Roman emperor Nero had ice brought to the mountains where it
was combined with fruit, a version of sorbet perhaps. King Shang of China
was probably the first to combine ice and milk concoctions around 600 A.D.
Ice cream recipes eventually made their way from China to Europe where it
was served in the royal courts of Italy and France.
George Washington and Thomas Jefferson served their guests ice
cream and the first ice cream parlor in America opened in New York City in
1776. American colonists were actually the first to use the term “ice cream.”
A major breakthrough in ice cream technology occurred when ice was
used with salt to lower the temperature of the mixture. Also the hand –
cranked freezer, patented by Nancy Johnson, was significant and it is still
used today.
INTERESTING FACTS:
-Edible cone debuted at St. Louis World‘s Fair in 1904.
-Eskimo Pie created in 1934.
-Haagan Dazs invented in 1960
-Ben and Jerry‘s made its debut in 1978
-First commercial ice cream freezer invented by Clarence Vogt in 1926
Recipe of the Month
TOMATES PROVENCALE
Baked Tomatoes with Garlic, Parsley and
Bread Crumbs
6 large, firm ripe tomatoes
Salt
2 fl oz olive oil
Salt and freshly ground pepper
3 cloves garlic, minced
½ cup chopped fresh flat-leaf (Italian)
parsley
Preheat oven to 375*F. Lightly oil a baking
dish. Cut the tomatoes in half crosswise.
Sprinkle with salt and drain, cut sides down,
in a colander, for about 10 minutes. Dry well
with paper towels.In a large sauté pan over
medium-high heat, warm 2 tablespoons of
olive oil. Add the tomato halves, cut side
down and 4-6 at a time, and fry until golden,
about 5 minutes.
Place the tomatoes, cut side up, in the
prepared baking dish. Sprinkle with salt and
pepper. In a small bowl stir together the
bread crumbs, garlic and a little of the
parsley. Spread atop the tomatoes. Drizzle
with remaining 2 tablespoons oil. Bake until
the tips are golden, 10-15 minutes.
Transfer to a platter and sprinkle with the
remaining parsley. Serve warm or at room
temperature. Serves 6.
Recipe of the Month
Hot Chili Relish
10 large red chilies, seeded and chopped finely
6 garlic cloves, shopped finely
½ cup water
½ tsp salt
2 tsp sugar
Juice of 1 lime
1 tbsp fish sauce
1 tbsp vegetable oil
Put all the relish ingredients in a pan and bring
to a boil. Cover and simmer for 10 minutes.
Transfer the mixture to a food processor and
blend until smooth.
Transfer the relish to a bowl and serve with
vegetables.
Recipe of the Month
Red Dipping Sauce
1 tablespoon Key Lime Juice
½ cup Catsup
1 tablespoon Worcestershire
sauce
1 dash Tabasco
Mix all ingredients and
refrigerate.
Recipe of the Month
Easy Flag Cake
Need:
2 pints of strawberries
1 recipe of your favorite white or yellow
cake (mix or from scratch, your choice)
1 1/3 C of blueberries
1 tub of whipped topping
Serves 12
Mix up and bake your favorite cake mix
or recipe. Let cool. Slice 1 cup of
strawberries, set aside. Halve remaining
strawberries, set aside. Top cake (in pan)
with 1 cup sliced strawberries, 1 cup
blueberries and all of the whipped
topping. Arrange remaining strawberry
halves and blueberries on whipped
topping to create a flag design.
Refrigerate until ready to serve.
Recipe of the Month
Livoino Tuscany
Gamberetti all’Agro
A headless 30 – 40 sized shrimp can be used if small
ones are not available. The shrimp maybe left to
marinate in a cool place for several hours, but
should be refrigerated, as they lose their flavor at
low temperatures.
4 cups water
2 lb small shrimp in the shell
Juice of 2 lemons
White pepper
2 tablespoons chopped fresh flat-leaf (Italian) parsley
¼ cup extra virgin olive oil
In a sauce pan, bring the water to a boil and add a little
salt. Add the shrimp and cover the saucepan
immediately. When the water returns to a boil, allow the
shrimp to cook for only 2 minutes. Drain the shrimp and
cool under running water.
Peel the shrimp, being careful not to tear the bodies. Put
the peeled shrimp into a bowl, pour the lemon juice over
them and season to taste with salt and pepper.
Marinate in a cool place for 2 – 6 hours, turning gently
from time to time.
Drain the shrimp. Arrange them on a serving dish.
Sprinkle with the parsley, drizzle with the olive oil and
serve. Serves 6
Mojo Sauce
This recipe is a great marinade for Mojo Roasted Pork (lechon) used in Cuban cuisine.
1 cup olive oil
1 ½ cups fresh lime juice
8 garlic cloves, minced
3 tablespoon dried oregano
5 tablespoon ground cumin
2 teaspoons ground black pepper
2 chili peppers, minced
Whisk all ingredients in a medium bowl. This makes about 3 cups.
Firecracker Rubbed Pork Loin
1 tbsp. fresh sage leaves, finely chopped
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
2 tsp. ground black pepper
2 tsp. dry mustard
2 tsp. paprika
1/2 tsp. ground red pepper
1 (4 to 5 lb) boneless pork loin, not rolled or
tied
Mix herbs and spices in small bowl; rub over
all surfaces of pork. Wrap in plastic wrap and
refrigerate overnight (can be stored up to 2
days).
Prepare grill with a banked medium-hot fire.
Unwrap pork and place over indirect heat.
Grill for 1 to 1-1/2 hours or until thermometer
registers 150°F to 155°F. Remove from grill;
let rest 10 minutes before slicing.
Serves 8 to 12
NEW ENGLAND STYLE BOILED LOBSTER
Serves 6
1 Rib of celery
1 Leek
1 Carrot
2 tbsp Butter
TT Sea salt
6 Maine Lobsters (16 to 20 oz.)
2 Lemons, cut into thin slices
5 tbsp Melted butter
Clean and peel celery, leek and
carrot; cut into 2 - inch-long strips.
In large skillet, cook vegetables in
butter until crisp - tender. Season
with salt.
Bring salted water to a boil. Add
live lobsters; reduce heat and
simmer about 6 minutes. Remove
lobsters form water. Cut into
halves; break claws open. Place
lobsters on serving plates. Garnish
with vegetables and lemon twists.
Serve with melted butter.
West Indian Pumpkin Soup
A rich creamy soup provides a savory
new way to bring out the classic pumpkin
flavor.
3lb Onions, quartered
2lb Leeks
2oz Garlic Cloves
2 fl oz Olive Oil
7lb Pumpkin puree
3 1/2 gal Chicken stock
2 qt Half & half
1 qt Heavy cream
TT Salt
TT Black pepper
Heat oven at 300*F. Place onions, leeks
and garlic in shallow roasting pan; drizzle
with olive oil. Bake at 300*F for 30
minutes. Puree vegetables. Roast
pumpkin puree at 300*F for 25 minutes. In
large stockpot, combine pumpkin puree,
pureed vegetables and chicken stock;
bring to a boil. Simmer 1 hour. Add half &
half and cream; simmer 5 minutes.
Season with salt & pepper.
Serves 100.
