Make sure you don’t forget the pale ale.
classic takes the beer route and, using pale ale, he cooks the corned beef over low heat for a few hours until it's super-tender. He also pickles the cabbage and pairs it with potato salad—the cabbage is particularly low-lift, since it only has to sit in the fridge with the potatoes and pickles on its own. Here are the key tips for making the dish, compiled from ourBeer contains acids and tannins, which break down meat and tenderize it.
A note: the reason red potatoes work so well for this recipe is because they have a high starch content, which allows them to hold together after cooking and still have a creamy bite.After the potatoes are cooled, stir in the cabbage and refrigerate the mixture for one hour, stirring occasionally. It will pickle as it sits.When you’re done cooking the corned beef, make sure you slice against the grain of the meat.
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