Rub brown sugar into all surfaces of the beef. Place in a ceramic, glass, plastic or other non-metallic/non-reactive bowl and cover securely. Refrigerate for 24 hours. Drain any juices.

Combine salt, shallot or onion, juniper berries and all other herbs and spices in a small bowl. Rub the salt mixture into all surfaces of the beef. Place any excess salt mixture in the bottom of the bowl or spread over the top of beef. Cover and refrigerate for at least 4 days (up to 7 days), turning each day and rubbing more of the salt mixture into the beef.

To cook, scrape salt mixture from beef, and place in a heavy stockpot (do not use an aluminum pot) and fill with water to just cover the beef. Bring to a boil, reduce heat to a very low simmer and cover, cooking for 4 to 5 hours. Check water level periodically and fill to cover. In the final hour cooking add the stout. Cool the beef in the cooking liquid.

For use in corned beef hash, cut into ¾” to 1” cubes. For traditional corned beef, press the beef between two heavy plates, weight the top plate with something heavy and refrigerate overnight. Slice very thin and serve cold.

Once cooked, cubes of corned beef can be stored in a freezer for 3 to 4 months.

Start by heating the olive oil in a non-reactive skillet over medium heat. Add the garlic when the oil starts to shimmer and cook until it softens (30 seconds to 2 minutes); do not burn or it will be bitter.

Reduce the heat to medium-low and add the tomatoes, including the juice. Simmer for about 15 minutes, or until the juice is reduced by 1/3 to 1/2.

While the tomatoes are cooking, take the olives and pit them by lightly smashing them with the side of a knife or bottom of a pot and squirting the pits out.

When the tomatoes are done, add the olives, capers, lemon juice, anchovies and chili flakes and heat through. Taste and adjust salt, pepper and chili flakes as needed; the olives, capers and anchovies are salty so taste before adjusting.

Add cooked and drained pasta to the pan and toss to heat.

Serve with freshly grated Parmesan or Romano cheese, if desired.

• Heat the olive oil in in a large pot over medium heat until it shimmers.
• Add the onion and a pinch of salt and sweat them until soft, about 5 minutes.
• Add the garlic and cook, stirring constantly, until soft and fragrant, about 1 minute.
• Add the potatoes and lightly sweat them in the onion and garlic mixture for about 5 minutes.
• Add enough chicken stock to cover the potatoes and bring to a boil.
• Add the beer and reduce heat slightly, maintaining a boil. Cook potatoes until they fall apart when poked with a fork. Set aside to cool.
• In a small bowl, mix the dry mustard, Worcestershire sauce, white pepper and tabasco sauce until smooth.
• Puree the potatoes in a blender or food processor in batches until very smooth. Set aside in a large bowl for return to the pot once blending is complete.
• Stir the dry mustard mixture to the blended potatoes and reheat over low heat.
• Add the cheese a hand-full at a time, stirring continuously. Allow the cheese to melt completely before adding another handful.
• Taste the soup every other hand-full or so, adding more cheese, dry mustard, Worcestershire sauce or tabasco as needed.