What can I say about Cassie Keene? She is the beer goddess that has greeted me at every beer tasting at The Empress. She has been featured in Richmond.com’s 5Qs with a Foodie where we learned about her love of kimchi. On heels of announcing her upcoming restaurant, GinkgoRVA, I also learned that she will be having a kimchi and beer pairing at Kitchen Thyme on June 10th. Fast forward a few days when Cassie tweets:@Hardywood Singel braised corned beef was a success! Reuben sandwiches for dinner tomorrow. Maybe I’ll braise the sauerkraut in Singel too
— Cassie K. (@CaMeKeRVA) April 11, 2012
Lucky for you, she agreed to share her recipe and boy did she deliver. Cassie proves once again that beer is what’s for dinner.
Enjoy!
PS. Today is also Cassie’s birthday so if you see her thank her for this tasty recipe.
2 garlic cloves
2 medium shallots, peeled and chopped
24 oz Hardywood Singel
6 carrots, peeled and cut into 1/2 inch pieces
Directions
Preheat oven to 300 degrees. Put the corned beef fat side down, into a large dutch oven. Add the garlic, shallots, pickling spice, and Singel. Cover and place in oven. Braise this for 1 hour and 15 minutes. Turn the meat. Braise for another 1 hour and 15 minutes. Turn meat again and add carrots. Cover again and place back in the over for another 2 hours. After 2 hours, check the brisket for doneness. You should be able to puncture the roast easily with a fork. Put it back in the oven for 30 minutes if it needs more time. Remove the brisket from the pot and loosely wrap in foil. I refrigerated mine overnight and then sliced it for Reuben sandwiches the next day. It is much easier to slice thinly when it’s cold.
You can speed up this recipe by braising on the stove. Braise on low heat for 90 minutes. Add carrots and braise for another hour and a half.
I’m sure there’s a way to do this in a slow cooker.
Hardywood Park Singel Braised Sauerkraut
1 garlic clove, minced
1/4 teaspoon rosemary
6 oz Hardywood Singel
Salt and fresh ground pepper, to taste
Directions
In a large pan heat 1 tablespoon of olive oil over medium heat. Add a 1/2 cup thinly sliced onions, season with salt and cook until the onions have turned golden brown. Add 1 clove minced garlic, 1/4 teaspoon chopped rosemary, dash of dried thyme, and freshly ground black pepper. Stir continuously for another minute. Add 1/2 lb fresh sauerkraut and 6 oz Hardywood Park Singel. Simmer at medium-low temperature until all the liquid has reduced.
Hardywood Park Singel Reuben Sandwich
Ingredients
Rye bread
Thinly sliced Singel Braised corned beef
Swiss cheese
Singel Braised Sauerkraut
Thousand Island Dressing
Butter
Richmond Beermeister 