Combine these and then serve them with flour tortillas. For breakfast or lunch, leftovers can be rolled and frozen.
| Prep Time: | 10 mins |
| Cook Time: | 4 hrs 5 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
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
- ½ cup brown sugar
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground mustard
- ¼ teaspoon celery salt
- ¼ teaspoon caraway seeds
Instructions
- 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.
- 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.
Nutrition Facts
| Calories | 251 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 1 g |
| Protein | 13 g |
| Saturated Fat | 4 g |
| Sodium | 806 mg |
| Sugars | 12 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This has become my go to for Corned Beef. Great recipe!
This was delicious! Although I’d make this any time of year, the cinnamon and clove would make it a perfect Holiday dish. The aromatics make the house smell delicious. I made the recipe as instructed and it was perfectly tender with a crispy, sugary coating. It’s a keeper!
I’ve been making something very close to this recipe for almost 20 years. I have a big Paddy’s day party with over 40 people and make about 60 lbs of corned beef every year. If you want to make this for a lot of people you can do all the boiling the day before, wrap each brisket in foil and refrigerate until the next day. Its a lot easier to trim the fat off when the meat is chilled. I use the sugar, cloves, mustard and ginger with some honey and then bake the briskets for about 30 minutes to reheat and add that honey clove flavor to the outside. There is never any leftovers. Make sure to cut against the grain. That is the most important step if you don’t want your brisket to be tough and chewy.
I tweaked it a hair but love this recipe…