BEER GLASS DISPLAY RECIPES

Steps:

• Place enough feed to cover the bottom of your fermenter bucket; a good 4-5 inches should suffice.
• Add your sugar and fill the fermenter halfway with boiling water. Mix the sugar until it is dissolved.
• Fill the rest with warm water until you get to 6.5 gal of mash. There should be at least about 3″ space left in the fermenter.
• Add the yeast after it has cooled down to about 75 or 80 degrees Fahrenheit.
• Cover the fermenter using the lid and wait for 5-6 days.
• Run it at 150-160 proof.
• Filter the mash before distillation. This removes sediments to get a clear spirit.
• Distill the concoction, and you’re good to go!

Steps:

• Stovetop Method:Rinse the corned beef and pat it dry (this is important to get a good sear). Preheat a dutch oven over high heat then add the oil. Add the corned beef roast and brown it well on all sides. Add the Guinness to the pot plus enough water to the cover roast completely. Add the onion, garlic, bay leaf, cinnamon, cloves, allspice and pepper. Bring it to a boil. Reduce the heat to low, cover the pot, and simmer for three hours. (Low temperature should keep it at a very gentle simmer; if it doesn't, increase the heat slightly). Add the carrots and potatoes and simmer for another 20 minutes. Add the cabbage and simmer 10 minutes more. Remove the meat, veggies and potatoes to a serving platter. Slice the meat against the grain – it will be very tender – and enjoy it with a nice cold bottle of Guinness! Oven Method:Preheat the oven to 300F. Follow the directions through step 3, then cover and put in the oven for 3 hours. Add the carrots, cabbage, and potatoes and cook for another 30 minutes to 1 hour, or until the corned beef is tender and the vegetables are cooked through. Continue with the recipe at step 5. Crockpot Method:Follow the directions through step 2. Put the meat in the crockpot, add the beer and enough water to cover the roast. Cook on low for 4 hours. Add the potatoes, carrots, and onion to the slow cooker, and continue cooking for another 2 hours. Add the cabbage and cook for another hour, or until the meat is very tender. Continue with the recipe at step 5. Instant Pot Method:Press “Saute” to preheat your IP and set the temperature to “More”. When the word “hot” appears on the display, add the oil. Brown the corned beef brisket well on all sides (cut it in half if necessary to fit on the bottom of the pot). Add the Guinness draught to the pot, then enough water to cover the meat completely. Close and lock the lid of the IP. Press “Manual” and immediately adjust the timer to 70 minutes. Check that the cooking pressure is on “high” and that the valve is set to “Sealing”. When the time is up, allow the pressure to release naturally for 15 minutes, then use the “Quick Pressure Release” to release any remaining pressure. Carefully remove the lid, then remove the corned beef, place it on a cutting board, drizzle it with about 1/2-1 cup of the cooking liquid, then tent it with foil. Discard all but 2 cups of the liquid that remains in the pot. Add the potatoes, carrots, onions, and cabbage. Close and lock the lid of the Instant Pot. Press “Manual” and immediately adjust the timer to 3 minutes. When the time is up, release the pressure using “quick pressure release” and remove the lid. Continue with the recipe at step 5.