Cooking with Sam: Samuel Adams Brined Corned Beef and Samuel Adams Beer-Braised Red Cabbage
With St. Patrick’s Day coming up, it is the perfect time to celebrate with a traditional Irish dish! You don’t have to be Irish to appreciate a great corned beef. And to make the ultimate corned beef, using Samuel Adams Boston Lager or Irish Red as a base for this classic brine will only make everything better.
Try our recipe for Samuel Adams Brined Corned Beef and Samuel Adams Beer-Braised Red Cabbage:
Samuel Adams Brined Corned Beef
- 6 bottles Samuel Adam Boston Lager or Irish Red
- 4 cloves garlic, smashed
- 3 medium onions, peeled and chopped
- 3 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 cup kosher salt
- ¾ cup brown sugar
- 2 bay leaves
- 1 tbsp. whole black peppercorns
- 2 tsp. mustard seed
- 8 allspice berries
- 8 juniper berries
- 4 cloves
- 2 cinnamon sticks
- 2 tsp. ground ginger
- 1 tsp. pink salt* (optional)
- 2 trays ice, about 2 quarts
- 1 beef brisket, approx. 5 lbs.
Pour the Samuel Adams beer into a stockpot, and add all ingredients except for the ice, beef brisket, and half of the carrots and onions. Bring to a simmer over medium heat, stirring until the salt and sugar are fully dissolved. Once dissolved, remove from the heat and add the ice.
Place brisket in a sealable container large enough to hold both the meat and liquid, and pour the liquid over the meat. If possible, place an inverted plate on top of the meat to keep it fully submerged in liquid, and seal the container. Refrigerate for at least 24 hours, and up to 7 days, flipping the meat daily to ensure even brining.
Remove the brisket from the brine, and strain, reserving spices. Place the brisket in a large braising pan or pot, add the reserved spices, along with the remaining carrots and onion. Cover with water (or better yet, more Sam Adams!), bring to a simmer, and cook until tender.
*Pink Salt #1 is typically available at specialty stores, and is a combination of table salt and a small amount of sodium nitrite. This will help in the curing process and also give the meat its distinct pink hue most people associate with corned beef. If you choose not to use the pink salt, your corned beef will have a greyer, boiled look to it, but don’t worry, it’ll still taste delicious!
Samuel Adams Beer-Braised Red Cabbage
- 2 teaspoons olive oil
- 2 cloves garlic, thinly sliced
- 1 medium-sized head red cabbage, thinly sliced
- 12 ounces (1 1/2 cups) Samuel Adams Boston Lager or Irish Red
- 1 cup chicken stock, preferably homemade
- Kosher salt and freshly ground black pepper
In a medium-sized saucepan, heat the oil over medium heat and when hot, cook the garlic for about 1 minute or until softened. Take care the garlic does not burn. Add the cabbage to the pan and cook for 2 to 3 minutes, stirring, or until it begins to wilt. Add the beer and cook for about 5 minutes to give the beer time to reduce. Add the chicken stock and simmer for about 20 minutes or until the cabbage is tender and most of the liquid has evaporated. Season to taste with salt and pepper. Cover and set aside to keep warm.