InstinCure
Newbie
- Sep 12, 2026
- 23
- 22
Made this a ton of times; pickling spices come through much stronger and if using spares or tips the broth is incredible.
Threw ~5lb in the water a week or so ago. Kept 3 nice little brisket strips with no bone/collagen to smoke later.
Too crowded in the dutch oven to brown much, but a ton of fat rendered almost covering them. Flipped, waited for that grease to start burning, and poured in about a have pint of Guinness 0.
Layered with the leafier torn bits, carrots and red potatoes, then the wedges on top. Ideally, they'd have browned some.
Lid on, oven at 325 an hour, 275 the next, 325, etc. about 5hr total. At around 2hrs, I wasn't sure if I'd dried out the cabbage before fat rendered, so I added another pint.
Hr. 3- Too bitter, while having a Sierra Nevada NA IPA no less. Not enough salt or pepper, either. Added those, and a sweet onion for the sugar
Hr. 4- Perfect. Pulled the meat to the top and took the lid off til ready to eat.
Rib tips were 2/lb so let's say $4, cabbage $1, onion and a few red potatoes maybe $2, and Guinness is $2/pt.
Threw ~5lb in the water a week or so ago. Kept 3 nice little brisket strips with no bone/collagen to smoke later.
Too crowded in the dutch oven to brown much, but a ton of fat rendered almost covering them. Flipped, waited for that grease to start burning, and poured in about a have pint of Guinness 0.
Layered with the leafier torn bits, carrots and red potatoes, then the wedges on top. Ideally, they'd have browned some.
Lid on, oven at 325 an hour, 275 the next, 325, etc. about 5hr total. At around 2hrs, I wasn't sure if I'd dried out the cabbage before fat rendered, so I added another pint.
Hr. 3- Too bitter, while having a Sierra Nevada NA IPA no less. Not enough salt or pepper, either. Added those, and a sweet onion for the sugar
Hr. 4- Perfect. Pulled the meat to the top and took the lid off til ready to eat.
Rib tips were 2/lb so let's say $4, cabbage $1, onion and a few red potatoes maybe $2, and Guinness is $2/pt.
