Spice-Rubbed Brisket with Beer-Beet Braise

Corned beef is something synonymous with Saint Patrick's Day. Most people chow down on corned beef, potatoes, cabbage, green beer, whiskey, Lucky Charms. Ok, maybe the Lucky Charms part is a little out of hand, but I think this corned beef is going to become a part of your Saint Patrick's Day. This "corned beef" is rubbed with cinnamon, coriander, bay leaves, cloves, nutmeg, garlic, vinegar, and mustard. Just picture taking that little spice packet, grinding it up, and spreading it on a big ole brisket. Then it gets braised with oj, beer, onions, and beets. See the fluorescent nail polish colored potato?? It's girly and tasty.

For an easy side dish braise cabbage and carrots in oj and beer, too. Boiled potatoes are also a must. If this recipe doesn't work for you, you could always just make regular corned beef from the grocery store. But this one is so much more pink!!

Spice-Rubbed Brisket with Beer-Beet Braise

2 tbl kosher salt
1 1/2 tbl freshly ground black pepper
1 tbl sugar
3 dried bay leaves
2 tsp ground cinnamon
2 tsp ground coriander
2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground cloves
4 garlic cloves
3 tbl cider vinegar
1 tbl dijon mustard
1 whole beef brisket (around 7 pounds)
1 cup beer
3/4 cup orange juice
1 onion, sliced
3 beets, trimmed, washed well, peeled, and each cut into 8 wedges

Pulse the salt, pepper, sugar, bay leaves, spices, garlic, vinegar, and mustard in a food processor until smooth, scraping the sides as necessary. Rub spice paste all over brisket. Transfer to a 9-by-13-inch baking dish. Cover, and refrigerate overnight.

Preheat oven to 350 degrees. Combine beer and juice. Top brisket with onion, and surround with beets. Pour in beer mixture. Bake, covered with parchment-lined foil, basting occasionally, until tender, 3 hours to 3 hours 15 minutes.

Source: Recipe adapted from Lucinda Scala Quinn.