Prepare for two weeks! This kind of “Gray Corned Beef” will taste “beefier” because the meat pinking saltpeter, which isn’t the usual cooking procedure, isn’t used. The finished product is significantly less salty than corned beef that has been prepared commercially, and you can have fun developing your own pickling spices to develop a nuanced flavor. You might not like the hue, but you’ll like the corned beef without nitrates. Serve with stone-ground mustard and Irish soda bread made with oats.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 cups all-purpose flour
- ½ cup oats
- ¼ cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups day-old beer
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9×5-inch loaf pan.
- Whisk flour, oats, sugar, baking powder, and salt together in a bowl. Stir beer and butter into flour mixture using a wooden spoon until dough is well mixed; pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread for 10 minutes before slicing.
Nutrition Facts
| Calories | 208 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 300 mg |
| Sugars | 5 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This came out a little denser than bread. That’s on me for using some banana to supplement butter. The dough was probably too wet. It definitely has a beer taste. Like Rye bread. I’ll look forward to trying again.
Good taste. I would make again but it needs more baking powder. It didn’t raise hardly at all.