Indulge in the flavors of Ireland with this 10-Day Brined Homemade Guinness Corned Beef and comforting Colcannon Cakes, infused with Mustard Seed. The tender brisket undergoes a ten-day brining process in a blend of Guinness beer, mustard seeds, and aromatic spices, resulting in tender perfection. Each bite is a celebration of Ireland's rich culinary heritage, the perfect meal for St. Patrick's Day!

Bon Appetit! 


Brine and Brisket:
3 tablespoons of pickling spice (recipe follows)
1 cup kosher salt
1/2 cup brown sugar
6 garlic cloves, smashed
4 to 5 lb beef brisket, trimmed
1 onion, loosely chopped
1 small cabbage, loosely chopped
1 bag of baby carrots
1 bag of celery, loosely chopped
2 tbsp of pink curing salt #1 
2 cans of Guinness beer
Pickling spice:
2 tsp mustard seed
1 tsp all spice berries
1 tsp black pepper corns
1 tsp coriander seeds
1 tsp juniper berries
1/2 tsp cloves
2 cinnamon stick, smashed 
Colcannon Cakes:
2 1/2 lbs of russet potatoes
2 cups of shredded cabbage
1/2 cup of melted butter
1 cup of cream
1 cup all-purpose flour
2 eggs
3 green onions, finely sliced
Sea salt and cracked pepper 


Brined Corned Beef:

1. Making the pickling spice: Combine all the spices and heat up in a saucepan for 1 minute to release flavor.

2. Make the brine: 
- In a large stockpot, combine 2 quarts of water with the pickling spices, salt, pink salt, brown sugar and smashed garlic cloves. 
- Bring to a boil and cook until the salt and sugar have dissolved. Remove the brine from the heat and let it cool to room temperature. 

3. Brining the brisket: Place brisket in a 4 - 6 gallon brining container and add the brine, making sure the beef is submerged. Seal and refrigerate for 7 to 10 days. Flip or stir once a day.

4. Cooking the corned beef:
- Remove the brisket from the brine and rinse well under cold water.
- Added the chopped onion, carrots, celery, cabbage and 3 tablespoons of grapeseed oil and sauté.
- Add sautéed vegetables to the bottom of roasting pan. 
- Place brisket over the vegetables.
- Pour in 2 cans of Guinness beer and water and cover brisket.
- Cook for 3 to 4 hours until meat is fork tender.

Colcannon Cakes:

1. Cut potatoes into evenly sized cubes, about one inch. In a large pot, boil water. Salt and add potatoes, boiling until you can easily pierce them with a fork. Remove from water and put in large bowl or use a kitchen mixer bowl. 

2. Add melted butter and cream to potatoes. Mash with a potato masher or electric mixer until desired consistency. Add salt/pepper to taste. Mix in the all-purpose flour. Beat 2 eggs and add to potato mixture. 

3. Take a scoop of the potatoes and shape them into desired pancake sizes. Place them on your baking tray and freeze for 30 mins. 

4. Heat a shallow amount of oil (grapeseed or safflower oil) in a pan. Place pancakes in heated oil and cook on each side till golden brown (about 3 mins per side). Remove and place on paper towel to remove excess oil.

Serve hot and enjoy!

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