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St. Paddy’s Day feast: Beer-brined corned beef

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While everybody else figures out the umpteenth way to combine corned beef and Guinness, we’re taking our St. Paddy’s Day menu cues from Tony Gemignani: The owner of Tony’s Pizza Napoletana in San Francisco pours three bottles of Anchor Steam over the corned beef that’s a staple of his new speakeasy-style menu. The East Coaster—inspired by the corned beef at New York’s Carnegie Deli and Katz’s, as well as his mom’s beer-infused version—brines beef in beer and pickling spices for nearly a week, and serves it on a sandwich; we like it with boiled cabbage and potatoes.

A beer in the brine makes this corned beef totally sandwich-worthy.


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