Jan's Beer-Brined Corned Beef
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
46
Sourness
39
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
12 fluid ounce
Lager Beer (bottle)1.5 cups
Kosher Salt2 tbsps
Dark Brown Sugar5 tbsps
Curing Salt2 tbsps
Pickling Spice2 tbsps
Garlic (chopped)2 cups
Apple Juice (or as needed)Directions:
1
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
2
Stir well until salts are dissolved
3
Add beef; stir gently
4
Use a large bowl or heavy plate to keep the beef submerged
5
Cover with plastic wrap and refrigerate, stirring once a day, for 4 days
6
Soak wood chips in apple juice for 2 hours
7
Remove beef from pot, discarding brine, and rinse well until cold water
8
Let beef come to room temperature
9
Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C)
10
Place soaked wood chips in a shallow aluminum pan on the heat source
11
Place meat directly on the grate and allow to smoke for 2 hours
12
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
13
Remove from heat and pour into a large roasting pan
14
Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil
15
Increase grill temperature to 250 degrees F (120 degrees C)
16
Place the roasting pan on the grill and close the lid
17
Roast the beef until tender, 3 to 4 hours
18
An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C)
19
Remove beef from the roasting pan, discarding braising liquid
20
Let beef cool until easily handled
21
Slice beef into very thin slices across the grain