Dutch Oven Crunchy Corned Beef The Best Recipes

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Dutch Oven Crunchy Corned Beef

"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
• 1/2 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon caraway seeds

Instructions :

Prep : 10M	Cook : 12M	Ready in : 4H15M

• 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.

Notes :

• If there is a meat cap over the fat (as is usually the case with the point cut), I trim off that point and rub and grill it separately. I also trim off the fat after I cook the corned beef and before I apply the rub.
• Nutrition data for this recipe includes the full amount of ale, onion, and seasonings. The actual amount consumed will vary.

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