Description
I found this recipe attached to a 6-pack of beer on St. Patrick’s Day in 1995. I’ve been serving it as a holiday tradition since. Even self-proclaimed corned beef haters love this corned beef. A typical comment is, “could be the best corned beef I’ve ever eaten.”
Ingredients
- 1 (4 pound) corned beef brisket with spice packet
- 4 cups water to cover
- 2 (12 fluid ounce) cans amber ale
- 1 large onion, quartered
- 4 red chiles
- 3 cloves garlic
- 3 cinnamon sticks
- 12 peppercorns
- 4 bay leaves
- ½ cup brown sugar
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground mustard
- ¼ teaspoon celery salt
- ¼ teaspoon caraway seeds
Instructions
- Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale
- onion
- chiles
- garlic
- cinnamon sticks
- peppercorns
- and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.
- Combine brown sugar
- cloves
- ginger
- mustard
- celery salt
- and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place the coated corned beef on the hot grill and cook until the coating is crunchy
- 5 to 10 minutes.
Prep Time: 10 mins
Cook Time: 4 hrs 5 mins
Total Time: 4 hrs 15 mins
Servings: 12