Guinness Cooking

"Scotchfoot’s not really Irish, but tells everyone he is around St.Patty's Day”  
Home Made Corned Beef

The Scotchfoot can’t teach you to make the fine Irish Stout to the left, but he can teach you to make a Corned beef that will leave you wondering why? Why, have I always been such a tool, and spent way to much money for something that I can make better and cheaper?
It’s easy. The biggest thing you need is time. This bad boy takes at least two weeks to brine but three is best. So think ahead and clear yourself some refrigerator space, or move someplace with a colder climate.

I don’t expect you to butcher your own cow like the Scotchfoot. So, First you need to purchase a plain Brisket.  If you have a Meat wholesaler near you, than that's your best bet.  You can usually get a Point Brisket for around $2.00/lb.

Now it’s time to make your brine. For the brine you will need:

3-quarts of water

1-1/2 cups of Kosher salt

                ¾ cup of white vinegar

  6-TBSP of Turbinato (raw)sugar

5-bay leaves

1-1/2 tsp black peppercorns

1-tsp mustard seeds

¼ tsp ground cloves

Combine all ingredients in a large saucepan. Bring to a boil, stirring to disolve sugar and salt. Continue at a low boil for five minutes. Then remove from heat to cool to room temp.

Now, if you have a good cut of meat it should have a nice vein of fat up the middle.

If is does you can trim the outter fat off, but you certainly don’t have to trim any at all. The fats cook down to provide moisture and flavor. And can be easily removed once cooking is finished. Peel and slice 6 cloves of garlic and set aside. Open your brisket and wash off the meat with cool water. You can cut the brisket in half if necessary.  If you have a food grade bucket with a lid the brisket can brine in their. But for space conservation we will be halving the brisket and brining it in a large oven bag.

Now it’s time to put the brisket in the bag with the garlic and the brine. Seal the bag, double bag it if needed, and refrigerate for two to three weeks. Turning to coat every couple of days. 

Now you can remove the brisket, wash of any excess brine and put into a large stew pot.  Fill pot with water a little more than ¾ of the way up the brisket. At this point you can add your cooking spices:

1-tsp of black peppercorns

½ tsp mustard seeds

½ tsp allspice

¼ tsp of whole cloves

6- qarlic cloves, sliced

Like anything, Scotchfoot likes it hot and usually throws in some cayenne peppers. 

Bring pot to a slow boil, removing any foam. Simmer, covered, for about 4 hours. Remove corned beef and cover loosely with foil. Let stand for 20-30 minutes before carving across the grain.  Make sure to get a piece for yourself before everyone else eats it all up.

If you want to take this a step further, you can make this simple glaze:

In a medium sauce pan, bring to a boil:

4 TBSP butter

10 TBSP Ketchup

½ cup of brown sugar

6 TBSP cider vinegar

¾ tsp of spicey mustard

Pour over sliced meat in a roasting pan. Cook, uncovered at 350* for about 30-45 minutes or untill slightly browned on top. Enjoy this! And if you hear noises coming from the woods behind your house, don’t call the cops. It’s just the Scotchfoot’s happy belly telling you how delicious the meal was.

That’s Some Kinda Jerk

What is? You ask.  The jerky that our friendly beast is know to make and carry along on his various expeditions to find and share great culinary experiences. It is said that once a person has learned to make and enjoy good jerky, such as Scotchfoot Traveling Jerk, they will no longer feel the urge to buy the over processed imitations found on the racks at most stores. Here’s a recipe that will leave your friends begging for more. Enjoy

Scotchfoot’s Traveling Jerk:

3- London Broil Steaks sliced 1/8” thick (about 5 lbs)

1-six pack of Guinness Extra Stout 

5 TBSP –soy sauce

1 TBSP –black pepper

2 – Jars of your favorite teriyaki sauce

Optional:

3 TBSP – crushed red pepper

Capsaicin oils - ***Caution*** Capsaicin oils are extremely HOT!! They are only used when the Foot wants to get his hot step on. Add it, at you own risk to your own tolerance.

Place the sliced meat into a large soaking vessel. Spread the meat out, don’t pile it in the middle. Fill the vessel with enough of the nectar of the gods, that rich, full Guinness Extra Stout to cover the meat.  Cover the vessel with foil and refrigerate for 24 hrs, stirring occasionally.If made in the winter months, vessel can be covered and placed outside. A little freeze won’t hurt it at all. Now, the meat should be evenly marbled from the stout.

Add the soy and black pepper, stir and put it back in the ice box for 8 hrs more. At this point you can drain off about two cups of beer from the vessel and add the Teriyaki sauce, and the extra heat. (If you’re feeling tough). The minimal time for this next step to marinate is 4 hrs. But I have witnessed the gentle giant let it soak for another 12 hrs to really let all of that flavor build up.

Now that you have got a barrel full of swill marinated carnage, it’s time to dry it out. Get yourself a good dehydrator. The horizontal fan type works best and requires little to no juggling of trays.  Fully load up your trays with the marinated meat evenly leaving just enough space between the cuts to allow the air to move through. Set the dehydrator to run for 10 hrs. At 9 hrs you should start checking the product every ½ hr until desired dehumidification is reached.

 Vacuum bag the jerky for storage of up to 2 weeks, but it won’t make it that long before finding its way to your stomach. Happy chompin’ and stompin’.