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| This is a great way to shake the willies out of your winter and get your roots into ya for the spring! |
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| 1 large |
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corned beef brisket |
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| 16 oz |
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chicken stock |
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| 2 bottles |
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dark beer |
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| 3 - 4 |
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turnips |
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| 3 - 4 |
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parsnips |
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| 1 |
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bag baby carrots |
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| 2 - 3 quarts |
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sauerkraut |
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| 1 pkg |
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fresh kale* optional (I like to add for color) |
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| 2 - 3 |
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onions |
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| 1- 2 |
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teaspoons coriander seeds, cracked |
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| 1 -2 |
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teaspoons mustard seeds, cracked |
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| dash |
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allspice |
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salt and pepper to taste |
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green food coloring* optional |
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| I normally cook my brisket in a pressure cooker (follow your cookers instructions) then add to a large stock pot with all the juices. Combine with beer, chicken stock, seeds, allspice and salt and pepper to taste then add carrots, parsnips, rutabagas, and turnips and cook till they are tender. Taste and re-add seasonings if needed add onions, kale sauerkraut heat and color if desired. Serve with cold beer. |
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| Servings: 1 |
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| Cooking Tips |
| To me the main flavor of this stew is the brisket. So I dont add a lot of other flavors and try and enhance the brisket with beer :))) |
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| Recipe Source |
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Source: Paula ARG Kernachan
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |