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Tony’s Anchor Steam 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.

Makes: 10 to 12

  • ½ beef brisket (2½ to 3 pounds)
  • 1 cup brown sugar
  • 3 tablespoons coarse salt
  • 3 tablespoons allspice
  • 2 tablespoons juniper berries
  • 2 tablespoons whole cloves
  • 2 tablespoons ground ginger
  • 2 tablespoons mustard seeds
  • 2 tablespoons whole peppercorns
  • 6 bay leaves
  • 3 bottles Anchor Steam
  • 3 quarts water


Combine all ingredients in a large container, cover tightly and refrigerate 6 days. After the brisket has cured, transfer the brisket, brine and brining spices to a large pot, and add water until the meat is covered by 2 inches of liquid. Bring to a boil over medium heat, and let boil 3 hours. Rest the brisket 30 minutes, trim off any fat, and slice the meat thinly against grain.


Choose a California Common Beer for this recipe

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