Grey Corned Beef – Rimann Liquors

Grey Corned Beef

March 1, 2012

Duane Daugherty’s


Duane Daugherty is a native of Greater Kansas City.  He is a well known “foodie-about-town”, radio show host (EverydayKC), barbeque judge and home cook as well as the creator of Mr. Doggity’s Sauces. You can read Duane’s commentary on the history of this unique recipe at this link:  The Story of Grey Corned Beef.


  • 1 4-5 pound beef brisket

Pickling spices:

  • 1 Tsp whole allspice berries
  • 1 Tsp whole mustard seeds (brown or yellow)
  • 1 Tsp coriander seeds
  • 1 Tsp red pepper flakes
  • 1 Tsp whole cloves
  • 1 Tsp whole black peppercorns
  • 3 whole cardamom pods (or sub about 24 seeds)
  • 2 large bay leaves, crumbled
  • 1/2 Tsp ground ginger
  • 1 inch stick cinnamon


  • 1 gallon filtered water
  • 1 Boulevard Irish Ale Beer
  • 2 cups Kosher salt
  • Pickling spices
  • 1/2 cup brown sugar


1. You can either used store-bought pickling spices or you can make your own.

2. Add about 2/3 of the spice mix (reserve the rest for cooking the corned beef after it has cured) to the water in a large pot, along with the Kosher salt and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

3. Place the brisket in a large, flat container or pan, and cover with the brine. The brine should cover the meat. The meat may float in which case you may want to weigh it down. Alternatively you can use a 2-gallon freezer bag (placed in a container in case it leaks), place the brisket in the freezer bag and about 2 quarts of brine, squeezing out the air from the bag before sealing. Place in the refrigerator and chill from 5-7 days. Every day flip the brisket over, so that all sides get brined equally.

4. At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water.


Prep Time: 20 Minutes

Cook Time: 2 Hours and 30 Minutes

Ready In: 2 hour and 50 Minutes

Makes 6 servings


  • 5 pounds grey corned beef brisket
  • 1 cup brown sugar
  • 1 1/2 Bottles (18 fluid ounce) bottle Boulevard Irish Ale Beer
  • 1 onion, peeled and left whole
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1 small head of green cabbage, cored and cut into wedges (may sub or add kale, as desired – kale is traditional in Ireland)
  • 4 large carrots, peeled and sliced
  • 6 large potatoes, cut in quarters


1. Preheat oven to 300 degrees F. Rinse the brisket completely and pat dry.

2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the brisket to coat entire beef, including the bottom.

Pour the 1 bottle of beer around, and gently over the brisket to wet the sugar.

3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

4. During the last hour, put vegetables in the roasting pan. Pour in with the remaining 1/2 bottle of beer.

5. Slice corned beef across grain and serve with veggies.


Irish Soda Raisin Bread


  • 4 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 tablespoons cold butter or margarine
  • 1-1/2 cups raisins
  • 1 tablespoon caraway seeds
  • 2 eggs, beaten
  • 1-1/2 cups buttermilk


  • In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in the raisins and caraway seeds. Set aside 1 tablespoon beaten egg. In a bowl, combine buttermilk and remaining eggs; stir into crumb mixture just until flour is moistened (dough will be sticky). Turn onto a well-floured surface; knead about 10 times. Shape into a ball.
  • Place in a greased 9-in. round baking pan. Cut a 4-in. X, 1/4-in. deep, in the center of the ball. Brush the top with reserved egg. Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cover loosely with foil during the last 20 minutes if top browns too quickly. Cool for 10 minutes before removing from pans to a wire rack to cool completely.

 Yield: 1 loaf.


Chocolate Whiskey and Beer Cupcakes

While the Guinness in the cake gets mostly baked out, the Baileys is fresh and potent, so if you’re making this for people who don’t drink you’ll probably want to swap it with milk.

For the Guinness Chocolate Cupcakes

  • 1 cup stout (such as Guinness)
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

Ganache Filling

  • 8 ounces bittersweet chocolate
  • 2/3 cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting (see Recipe Notes)

  • 3 to 4 cups confections sugar
  • 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
  • 3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work).


Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Makes 20 to 24 cupcakes.


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