Jan's Beer-Brined Corned Beef recipe
All Recipes Main Dish Recipes Beef Corned Beef Recipes
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
Nutrition Info
- 464.1 caloriescarbohydrate: 27.5 gcholesterol: 77.7 mgfat: 26.2 gfiber: 1.1 gprotein: 20.8 gsaturatedFat: 10.3 gservingSize: -sodium: 14362.7 mgsugar: 18 gtransFat: : -unsaturatedFat: : -
Directions Jan's Beer-Brined Corned Beef
Directions
-
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.