Ale-braised Corned Beef with Horseradish Gravy
Ale-braised Corned Beef with Horseradish Gravy
Meat:
4 lb. corned beef brisket
1/2 tsp. pepper
1 Tbsp. canola oil
6 carrots, divided
3 diced, 3 quartered
lengthwise and halved
2 medium onions, divided,
one diced, one quartered
2 ribs celery, diced
1/4 cup packed dark brown sugar
1 1/2 tsp. dried thyme
2 cups ale
1 small head cabbage, 2 lbs,
cut into 8 wedges
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Horseradish Gravy:
1/2 cup milk
3 Tbsp. prepared horseradish,
squeezed dry
2 Tbsp. juice,
reserved, divided
3/4 tsp. dried thyme
1/4 tsp. pepper
1 Tbsp. + tsp. cornstarch
1 Tbsp. minced fresh parsley
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Meat: Heat nonstick Dutch oven pot over high heat. Sprinkle meat with pepper; add to pot, fat side down.
Cook until browned, 3 minutes. Lift meat; add oil to pot. Turn meat; brown, 3 minutes. Remove. To drippings
in pot add diced carrots and onion and next 3 ingredients; cook, stirring, until softened, 7 minutes.
Add ale; cook 1 minute, scraping up browned bits from bottom of pot. Return meat to pot. Cover; reduce
heat to low. Simmer 3 1/2 hrs. Add cabbage and remaining carrots and onion; cook until vegetables and
brisket are tender, 40 minutes. With slotted spoon, remove cabbage and large carrot and onion pieces.
Gravy: Strain and skim fat from pan juices. In pot over medium heat combine 1 cup strained pan juices
with milk, horseradish, thyme and pepper. Dissolve corn starch in juice; stir into pan juice mixture.
Cook, stirring, until mixture boils and thickens slightly, 2-3 minutes. Remove from heat; stir in parsley.
Serve with meat and vegetables.
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