The mentality behind this recipe is utilizing spent grain at it’s freshest to possibly create a brewer-friendly, family style meal that can easily be prepared during a brew day. Fresh spent grain with already hot and wet, two qualities that are great for steaming. There is also an added benefit, imparting aroma…similar to what is experienced when mashing in. Not a brewer? Think somewhere along the lines of an amazing bowl of oatmeal or relatively healthy breakfast cereal.
St. Patrick’s Day was the perfect excuse to utilize this recipe concept in preparing corned beef and cabbage though I’m sure applications won’t stop there…
- 3-3.5 lbs Corned Beef, any cut
- 6 Red Potatoes, medium
- 1 Head of Cabbage, divided
- 2T Sea Salt
- 1-2T Corning/Pickling Spice
- Malt Syrup, optional
- Enough fresh spent grain to cover the Corned Beef
- Set up your stove top steamer. Fill the pot with a couple inches of water and beer then add the salt. Turn on medium high
- Put the steaming basket on the pot and add a base layer of spent grain. Place the corned beef in the center then cover with more spent grain making sure it wis completely covered. Adding a little malt syrup will help enhance the effects of steaming in spent grain.
- Once the liquid comes to a boil, turn down the burner to maintain enough heat to create steam that penetrates up into the grain bed.
- Steam for 3-4 hours until fork tender. Add your cabbage and potatoes to the pot below and cook for the last 30-45 minutes of steaming or until desired texture is reached.
- Allow the beef to rest and remove it from the grain. Carefully scrape off the spent grain or dip in the steaming liquid to rinse the meat.
- Portion. Serve. Crack another beer and enjoy!