- 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
- 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.
08/12/2019
recipepes.com
dutch oven crunchy corned beef, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
