Often associated with St. Patrick’s Day, corned beef has been one of my favorite dishes since I was a little girl. In fact, it was my dish of choice for almost every birthday until I moved out of my parents’ house. My affection for the dish has not waned, and luckily, my husband likes it too, so it’s on regular rotation at our house. This is one of my favorite recipes, prepared and served with two fantastic dipping sauces and a side of hearty vegetables.

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Corned Beef & Vegetables

Ingredients:

• 1 12-ounce bottle Guinness stout or other stout or porter
• 4 bay leaves
• 1 tablespoon coriander seeds
• 2 whole allspice
• 1 dried chile de árbol*, broken in half
• Cheesecloth
• 1 turnip, peeled, quartered
• 5 medium carrots, peeled
• 4 medium onions, peeled, halved
• 1 large parsnip, peeled, cut into 2-inch lengths
• ½ head of cabbage, quartered

*A thin, red, very hot three-inch-long chile; sold at some supermarkets and at specialty foods stores and Latin markets.

Preparation:
Place corned beef in large wide pot. Add stout and enough water to cover by 1 inch. Wrap cheesecloth around bay leaves, coriander seeds, allspice and chile, enclosing completely, and tie with kitchen string to secure. Add spice bag to pot with beef; bring to boil. Reduce heat to medium-low, cover, and simmer until beef is tender, about 2-¼ hours. Transfer beef to large baking sheet. Add vegetables to liquid in pot; bring to boil. Reduce heat to medium and boil gently until all vegetables are tender, about 25 minutes. Using slotted spoon, transfer vegetables to baking sheet with beef. Return beef to pot and re-warm, 5 minutes. Discard spice bag. Cut beef against grain into ¼-inch thick slices. Arrange beef and vegetables on platter. Serve with Horseradish Cream and Guinness Mustard.

Horseradish Cream Sauce

Ingredients:

• 1 cup sour cream
• 6 tablespoons prepared white horseradish (about 4 ounces)
• 1 tablespoon finely chopped dill pickle
• 1 tablespoon chopped fresh chives or green onion tops

Preparation:
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.

Guinness Mustard Sauce

Ingredients:

• ½ cup coarse-grained Dijon mustard
• 2 tablespoons regular Dijon mustard
• 2 tablespoons Guinness stout or other stout or porter
• 1 tablespoon minced shallot
• 1 teaspoon golden brown sugar

Preparation:
Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours.