Make Green Beer

Just in time for St. Patrick's Day… I have decided to release this relatively unknown secret.

Some time ago (a few years, to be more precise), I had volunteered to host the annual 'St Patrick's Day Party' that had become a tradition amongst my friends and me. Unfortunately, I waited until the last minute to set it up , and had NO green beer! I had forgotten to go to the liquor store and get some.

UGH!!! What was I going to do now?

I checkout out my pantry, hoping to maybe find the remains of last year's stash of green beer… but to no avail.

However, within that treasure trove of fine dining reserves, I did come across a collection of green food colorings.

BINGO!!! That gave me a GREAT idea!

We DID have an accumulation of different beers in the back of the fridge from other get-togethers. We had some 'Murphy's Stout', some "Harp Lager", some "Guinness Extra Stout", and some "Cael & Crede Barrel Aged Amber Ale". They were the perfect beers for St. Paddy's day!

So, what did I do next?

I took all of those different types of beer, poured them all into one single bucket (it actually took 2 buckets - seeing as we had quite a few of each), and added about 8 drops of the green food coloring to each bucket. Then I stirred it for about a minute. Voila!

The result? GREEN BEER!

Now, you may say - 'whoa there, missy… you can do that with ANY beer!', and you would be correct. However, one thing you are not taking into account! These are all Irish beers, and by mixing them together, we had a unique blend that no one else had ever had (well, among our group of friends).

So, there you have it… my recipe for a totally UNIQUE, totally IRISH, green beer made especially for St. Patrick's Day!

Remember though … drink responsibly! I suggest only one or two 12 ounce glasses per person. :-)

This beer goes great with my Awesomely Delicious Corned Beef recipe

Ingredients

• 1-gallon water
• 1–1/2 cups kosher salt
• 1/2 cup packed brown sugar
• 1/4 cup mixed pickling spices, divided
• 4 teaspoons pink curing salt
• 4 garlic cloves, minced
• 1 fresh beef brisket (4 to 5 pounds)
• 2 large carrots, chopped
• 2 medium onions, chopped
• 2 celery ribs, chopped
• Supplies
• Large stockpot (Like this one from our new line of cookware and bakeware.)
• 2 oven roasting bags
• Dutch oven
• Enough room in your fridge to store the brisket for 10 days

Step 1: Prep Time

In a large stockpot, you will want to combine the water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink Himalayan salt and garlic. Bring the brine to a simmer and stir until salt and sugar are dissolved. Remove the pot from the heat and cool to room temperature. Refrigerate until chilled.

Step 2: Let’s Wrap

Take your oven-roasting bags and open them both — placing one inside the other. Tuck the brisket into the innermost bag and carefully add in the cooled brine. Be sure that it pools over and around the brisket. Then seal both bags. Press as much air out of the bags as possible before sealing. Turn the meat a few times to evenly coat it before putting it into the fridge, .

Step 3: Keep it Cool

Clear a special place in the fridge and keep the corned beef refrigerated for 10 days. That way, the meat can properly soak in all the spiced flavor. Be sure to turn the brisket over once in awhile so that it remains evenly coated.

After 10 days, the corned beef is almost ready. Remove it from the brine and give the brisket a thorough rinse. Cut it in half to fit your pot, if needed.

Step 4: Time to Cook

Next, place the brisket in a Dutch oven with enough water to cover. Add in carrots, celery and the remaining pickling spices and bring to a boil over high heat. Reduce heat, cover and add water if necessary to keep brisket covered. Cook for about 3 hours or until meat is tender.

Step 5: Dig In!

Use a sharpened knife to cut the brisket into thin slices. Put it onto a sandwich or serve with additional vegetables simmered until tender.

To eat the beef at a later date, refrigerate it in the cooking liquid. It’ll keep for several days. Reheat in that same liquid when you’re ready to serve.

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Michelle Hoffmann is a mother, digital artist, writer, Chandler, photographer, website designer, IT business owner, Criminal Justice major, and Homeland Security & Emergency Management major. Yes, she does it all!