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How to Make Jan's Beer-Brined Corned Beef - A Step-by-Step Guide

If you're a fan of hearty and comforting meals, then you're going to love this recipe for Jan's Beer-Brined Corned Beef. This dish takes a classic St. Patrick's Day favorite and gives it a flavorful twist by brining the corned beef in beer. The result is a tender and succulent meat that is perfect for a festive dinner or any time you're in the mood for a delicious and satisfying meal.

Brining the corned beef in beer adds a depth of flavor that really sets this recipe apart from the tr...

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Ingredients

  • 3 quarts cold water
  • 3 (12 fluid ounce) bottles lager beer
  • 2 onions, cut into wide slices
  • 1 ½ cups kosher salt
  • ½ cup dark brown sugar
  • 5 tablespoons curing salt
  • ¼ cup pickling spice
  • 2 tablespoons chopped garlic
  • 1 (5 pound) beef brisket, fat trimmed to a thin layer
  • wood chips
  • 2 cups apple juice, or as needed
  • 1 (12 fluid ounce) bottle lager beer
  • 1 onion, cut into large slices
  • 2 tablespoons dark brown sugar
  • 2 tablespoons pickling spice
  • 2 tablespoons chopped garlic
  • 1 teaspoon ground black pepper (Optional)

Information

  • Prep Time: 50 mins
  • Cook Time: 5 hrs 5 mins
  • Additional Time: 4 days 2 hrs
  • Total Time: 4 days 7 hrs 55 mins
  • Servings: 12
  • Yield: 12 servings

  • Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
  • Soak wood chips in apple juice for 2 hours.
  • Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
  • Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
  • Place meat directly on the grate and allow to smoke for 2 hours.
  • Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
  • Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
  • Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
  • Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
  • Slice beef into very thin slices across the grain.

    • Nutrition

    464 cal.

    • Total Fat: 26g
    • Saturated Fat: 10g
    • Cholesterol: 78mg
    • Sodium: 14363mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 1g
    • Total Sugars: 18g
    • Protein: 21g
    • Vitamin C: 6mg
    • Calcium: 52mg
    • Iron: 2mg
    • Potassium: 387mg

    Categories

    Beer recipes
    Corned beef recipes
    Main recipes
    Meat recipes
    St patrick's day recipes