Twice Grilled Guinness Corned Beef with Vegetables and Mustard Horseradish Sauce - Recipes - Hasty B

Name: Twice Grilled Guinness Corned Beef with Vegetables and Mustard Horseradish Sauce - Recipes - Hasty B
Ingredients: Corned Beef; 3-4 lb corned beef brisket (and spice packet); 3 bottles stout beer (I prefer Guinness); Fresh cracked black pepper; Hasty-Bake Rub N Spice (for searing); Vegetables; 1 lb red potatoes, quartered; 5-6 carrots, chopped in 1 inch pieces; 1 medium onion, chopped into 6-8 wedges; 2-3 stalks of celery, chopped in 1 inch pieces; Mustard Sauce; 1 cup deli dijon mustard; 1 T prepared horseradish; 1T honey; Unwrap the corned beef brisket, pat dry with a paper towel, and allow to come to room temperature (about 30 minutes).; Prepare Hasty-Bake for baking around 300-350 degrees F.; Place brisket in an aluminum pan, fat side up and sprinkle with fresh cracked pepper and the spice packet that came with the package. Fill the bottom of the pan with 2 bottles of the stout beer.; Cover pan with heavy duty aluminum foil and place on the Hasty-Bake for 2 hours.; In a different aluminum pan add the potatoes, carrots, onions, and celery with the liquid from the corned beef.; To make the mustard sauce: add mustard, horseradish, and honey in a small bowl and stir until combined. Set aside and serve at room temperature.; Once carrots and potatoes are fork tender, remove vegetables from the grill and cover with foil to keep warm.; Crank coals up for searing.; Serve with vegetables and mustard sauce.; Recipe type: Bake , Grill; By: Staff Recipes

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If you think you don't like Corned Beef, I'm asking...no begging you to try this recipe! I'm also a Corned Beef skeptic, but this is definitely the way to eat

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Ingredients

Corned Beef
3-4 lb corned beef brisket (and spice packet)
3 bottles stout beer (I prefer Guinness)
Fresh cracked black pepper
Hasty-Bake Rub N Spice (for searing)
Vegetables
1 lb red potatoes, quartered
5-6 carrots, chopped in 1 inch pieces
1 medium onion, chopped into 6-8 wedges
2-3 stalks of celery, chopped in 1 inch pieces
Mustard Sauce
1 cup deli dijon mustard
1 T prepared horseradish
1T honey
Unwrap the corned beef brisket, pat dry with a paper towel, and allow to come to room temperature (about 30 minutes).
Prepare Hasty-Bake for baking around 300-350 degrees F.
Place brisket in an aluminum pan, fat side up and sprinkle with fresh cracked pepper and the spice packet that came with the package. Fill the bottom of the pan with 2 bottles of the stout beer.
Cover pan with heavy duty aluminum foil and place on the Hasty-Bake for 2 hours.
In a different aluminum pan add the potatoes, carrots, onions, and celery with the liquid from the corned beef.
To make the mustard sauce: add mustard, horseradish, and honey in a small bowl and stir until combined. Set aside and serve at room temperature.
Once carrots and potatoes are fork tender, remove vegetables from the grill and cover with foil to keep warm.
Crank coals up for searing.
Serve with vegetables and mustard sauce.
Recipe type: Bake , Grill
By: Staff Recipes