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| Jan's Beer-Brined Corned Beef |
"Homemade corned beef is brined, smoked, then braised to perfection. Juicy, tender and full of flavor with just a few steps. It is easier than you think! Makes delicious Reuben sandwiches! Divide slices into half-pound portions and freeze, leaving only what you will use over the next few days unfrozen."
Ingredients :
- Brine:
- 3 quarts cold water
- 3 (12 fluid ounce) bottles lager beer
- 2 onions, cut into wide slices
- 1 1/2 cups kosher salt
- 1/2 cup dark brown sugar
- 5 tablespoons curing salt
- 1/4 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
- Braising Liquid:
- 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)
Instructions :
| Prep : 50M | Cook : 12M | Ready in : P4D |
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- 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.
Notes :
- Substitute apple juice for the beer if preferred.
- Use 2 smaller briskets instead of 1 large if desired. Use 1 tablespoon curing salt per pound of beef.
- You may finish cooking the beef in the oven instead of on the grill in step 7.
- Nutrition data for this recipe includes the full amount of brine and braising ingredients. The actual amount of brine and braising liquid consumed will vary.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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