Corned Beef Boiled Supper


  • about 2 lbs. beef  – I had a London Broil and a small piece of Top Sirloin Roast
For the Brine
  • 16 oz. deathtapmarkerIron Horse Irish Death dark ale
  • 1½ cups kosher salt
  • 1/3 cup brown sugar
  • 4 cloves minced garlic
  • 4 T pickling spice
For the Corned Beef
  • 16 oz. dark Ale
  • 2 large carrots, chopped
  • 5 medium golden potatoes, roughly chopped


For Corning the Brisket
  1. In pot large enough to hold brisket, combine 1 gallon of water and Guinness Extra Stout with kosher salt, sugar, sodium nitrite, garlic and pickling spice
  2. Bring to a simmer, stirring until salt and sugar are dissolved
  3. Remove from heat and let cool to room temperature, then refrigerate until chilled
  4. Transfer brine to 2 gallon freezer bag (double bag, trust you’ll want to double bag)
  5. Place brisket in brine
  6. Refrigerate for 6 days
  7. Remove brisket from brine and rinse thoroughly
Making the Guinness Corned Beef
  1. Place the corned brisket and Guinness Stout into a large along with enough water to cover
  2. Cover and set on a low simmer for 2½ hours
  3. After 2½ hours add the cabbage, carrots, and potatoes
  4. Return to a simmer and cook covered for 1 hour
  5. Remove from the heat and serve immediately

Hanging the Prosciutto

Today we finally took the prosciutto out of the salt.  We left it in for a few extra week because, in the refrigerator, it was too cold and whatever liquid was coming off of the ham was freezing.

The weight, which had started at 20. 6 pounds, had dropped down to 18.2 pounds – a loss of 2.4 pounds or 11.6%.

We covered the exposed meat with lard and pepper, wrapped it in a game bag and hung it in the garage.  Every month we’ll pull it down and check the weight.

*** That is a puppy nose in the lower left of the photo.