Eating is Art
Kick-ass recipes recovered from the frontier
Eating is Art springs from Kelly Hogaboom's kitchen in irregular yet tasty fits and starts. You're welcome to dinner any night; just check in advance to make sure she saves you a seat.
Featured Recipe: Marinated Kale Salad
Fresh kale can be good. Here, it's combined with quesadillas, hard boiled eggs, roasted mushrooms, and home made lemonade for a low cost, healthy lunch or casual dinner.
See Marinated Kale Salad in Recipes
Beef-in-Guinness
Published by Kelly Hogaboom on Monday, October 16, 2006 at 4:07 PM.
Easiest. Recipe. Ever. Tasty as well.
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the beer in the Dutch oven, then gently set the beef in. Cover, and place in preheated oven. Bake for 3 1/2 hours. Allow to rest 5 minutes before slicing.
4 pounds corned beef brisket
1 cup brown sugar
1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)
Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the beer in the Dutch oven, then gently set the beef in. Cover, and place in preheated oven. Bake for 3 1/2 hours. Allow to rest 5 minutes before slicing.
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