Corned Beef with Guinness Zabaglione
While planning our annual St. Patrick’s Day dinner, we were trying to figure out how to combine our two favorites of the day: corned beef and Guinness Stout. We came up with this fun recipe, which is basically a warm aioli (homemade mayonnaise). It’s not hard to make, and works perfectly with corned beef. It’s also great as a left-over, next day spread on sandwiches or corned beef hash.
- 3 egg yolks
- 1½ teaspoons sea salt
- ½ tablespoon Dijon mustard
- 1 tablespoon sugar
- ½ tablespoon cornstarch
- 1 teaspoon fresh squeezed lime juice
- 1 teaspoon fresh squeezed lemon juice
- 1 tablespoon minced shallot
- 1 cup Guinness stout
- Optional: 2 tablespoons chopped parsley
- In a large heat resistant bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the sea salt, mustard, sugar, and cornstarch until completely combined. There should be no grains.
- Whisk in the lime juice, lemon juice, shallot, and beer.
- Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon - about 15 minutes. The final consistency should be similar to that of a very thick hollandaise.
- Remove from heat, stir in the optional parsley, and serve immediately