Draft Magazine.

Tony’s Anchor Steamed Corned Beef

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.

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