Yeah you read that right. Guinness. Cooking with beer is the best idea anyone ever had, and today I share that genius with you. So the day before you decide you want to eat this, rub the corned beef in a bit of sugar and kosher salt. Give it a good massage. Let chill in a bowl overnight in the fridge.
Early the next morning, drain the juices and throw the meat in a crockpot.
Cover with water and cook on low for a long time. Seriously, the longer the better. Like seven or eight hours. An hour before you intend to eat, start preparing the onions. Here are the rest of the needed ingredients.
For the onions: (Makes enough for 4 sandwiches)
2 tbsp olive oil
1 medium onion
1 cup Guinness
1 tsp worcestershire sauce
2 tsp grainy mustard
1 tbsp room temp butter
2 slices of rye bread
slice of cheese – I used white cheddar
2 ounces cooked shredded corned beef
First shred the corned beef. By now it should be so soft and it will fall apart easily. Once shredded, return to crockpot and let it simmer in the broth.
Heat a pan with the olive oil. Add sliced onions to the pan.
Cook for a few minutes.
Time to add the flavor. Oh yeah, let’s get to business. Measure out the beer 1/4 cup at a time.
Saute for 15 minutes until the beer evaporates. Rinse and repeat with another 1/4 cup of beer.
And again two more times. Now squirt in the mustard and the worcestershire.
Remove the corned beef from the crockpot. Time to build a sandwich. Butter the bottom of your bread. Add corned beef, onions, cheese. I obviously could not decide on the bread so I used both light rye and black forest rye. Don’t be tempted to lick your monitor yet, just enjoy the scenery.
Top with a second piece of bread, butter the top.
Cook until cheese has melted. OMG here is the other bread. Can you believe this ????
Eat immedietly because there is no way you could wait once you set your eyes on this.