We can’t think of a better way to enjoy St. Patrick’s Day than with a heaping plate of homemade corned beef and boiled cabbage. And, don’t forget to grab a cold Conway’s Irish Ale from Great Lakes Brewing Company to wash it down. We’re pretty sure that after tasting this purely Irish combination, you’ll agree that St. Patrick’s Day isn’t the same without it.
Conway’s Irish Ale – Great Lakes Brewing Co. Cleveland OH
A classic Irish lager from a classic craft brewery. This Cleveland, Ohio brew celebrates the rich Irish heritage that is alive and well in not only Cleveland but across the world. Expect a full bodied Irish Ale with rich flavors of caramel malt and toasty biscuit flavors.
Heinen’s Corned Beef Brisket
In the tradition of Heinen’s Fine Meats, we make our own corned beef, with recipes dating back three generations to Joe Heinen. Skip the trip to NYC and go for genuine corned beef right at home!
Why we love this pairing:
The salt and pickling spices used in the corned beef amplify the beer’s hearty malt flavor. The pickling spices (coriander, juniper, clove) add a complex finish to the pairing.
Corned Beef, Cabbage and Potatoes
- 3 lbs. Heinen’s corned beef brisket
- 3 all spice berries
- 2 bay leaves
- 2 cloves
- 4 to 6 black peppercorns
- 1 gallon of water
- 1 head of cabbage thinly sliced
- 10 red potatoes cut into small wedges
- 8 to 10 carrots peeled and sliced thin
- 2 sweet onions thinly sliced
In a large pot place beef and spices, cover with 1 gallon of water.
Cover the pot and place it in the oven on 300°F for 150 minutes.
After the 2½ hours, take the pot out of the oven and place it on the burner on medium high heat and add in all of the vegetables and cook until they are tender.
Slice the corned beef against the grain, very thin, and serve with the vegetables and stock.