The Sauce: Orange Juice Marinade – Made of fresh squeezed orange juice, orange zest and ginger ale, it keeps the brisket moist while it slow bakes. It is also a conduit for beet juice to color the meat.
‘Great Sauces Transform Good Food into Gourmet’
Spicy corned beef
I have been in love with corned beef for a long time but never made my own until recently. Searching for my ancestor from Ireland, Adam Rock, prompted me to give it a try. After making a number of versions, I’m finally ready to share my recipe. This one marinates overnight, unlike other versions that take a week or more. The next day, it’s baked for a few hours in an orange juice and ginger ale sauce with wedges of red beets. The beets ooze their rich red color into the sauce that soaks into the corned beef creating that traditional rosy hue corned beef is famous for without using pink curing salt. The leftovers make the most amazing Reubens with sauerkraut, Swiss cheese, Russian dressing and rye bread. I love leftovers that keep on giving.
Recipe: Shamrock Corned Beef Brisket
Prep Time: 20 Minutes | Inactive Time: 12 Hours | Cook Time: 4 Hours | Yield: 6-8 Servings | Level: Moderate
- 1 4-5 lb flat beef brisket
- 1 Tbsp salt
- 1 tsp freshly ground black pepper
- 2 tsp sugar
- 1 1/2 tsp ground cinnamon
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground ginger
- 1/2 tsp freshly ground nutmeg
- 1/2 tsp ground cloves
- 2 bay leaves
- 3 cloves garlic, micro grated
- 2 Tbsp cider vinegar
- 2 Tbsp stone-ground mustard
- 1 tsp orange zest
- 1/2 cup fresh squeezed orange juice, 1 orange
- 3/4 cup ginger ale
- 1 small onion, sliced
- 2 beets, peeled and cut into 8 wedges
Special Equipment – 9×13 dish
1 Place the brisket in a 9×13 dish.
2 Combine the salt, pepper, sugar, cinnamon, coriander, ginger, nutmeg, cloves and garlic in a small bowl.
6 Meanwhile, combine the orange zest, orange juice and ginger ale. Pour in the dish with the brisket.
7 Tuck the beet wedges around the beef.
8 Scatter the onion slices over the meat.
9 Cover with foil. Place in the hot oven and turn the heat down to 300 degrees. Bake for 3 1/2 to 4 hours until tender.
10 Slice brisket, place on a platter and spoon over some of the sauce. Add the beets around the meat.
This corned beef brisket is very fresh and rich in spices. While some corned beef is too salty, this recipes allows you to adjust the salt according to your preferences. This version is less salty than most prepared corned beef brisket.
When brisket cooks it tends to shrink, usually about 1/3.
Serve Shamrock Corned Beef Brisket with Cabbage and Carrots and Irish Potato Apple Mash.
Store the leftover corned beef in the sauce. The next day it will still be moist and juicy.
Slice the extra for Reubens. Spread some Russian dressing (mix 2 parts mayo with 1 part chili sauce) on two slices of rye or pumpernickel bread. Lay slices of corned beef on one slice. Add some sauerkraut then a slice of Swiss cheese. Place the second slice on top. Butter both sides and grill until
golden brown and the cheese is melty.
- Exchange stone ground for spicy brown mustard.
- Exchange ginger ale for lemon-lime soda.
- Exchange cloves for allspice.
Inspiration – Lucinda Scala Quinn
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: March 13, 2013