Guiness Baked Corn Beef Brisket
"This recipe is from an ol' friend, Kevin The BBQGURU at RecipeGoldmine.com. Be sure to read Kevin's tips before you start. * The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Recipe#254973, fresh rye bread, horseradish and Recipe#15843.
March 2012 UPDATE: by the photo you can see the beauty of this corned beef brisket. I decided to add a 1/2 bottle of Guinness Draught before closing up the foil and braising for the final few hours. You might like to try this too! The flavor. with or without the beer will knock your socks off, even if you are not wearing any! Soaking the brisket in water makes a huge difference and you will not miss the salty flavor. The rub will more than make up for it. Man oh man, this is good stuff!"
photo by Chicagoland Chef du Jour
- Ready In:
- 29hrs
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 3 -4 lbs corned beef brisket
- 2 tablespoons peppercorns
- 1⁄2 tablespoon coriander seed
- 1⁄2 tablespoon onion powder
- 1 teaspoon thyme, dried
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 14 ounces Guinness draught, any dark robust beer will do (optional)
directions
- TIPS in Kevin's own words: Please read first. Process begins the night before the actual baking. Please plan accordingly.
- Here is a recipe that has the proper spice mixture. You will need to soak the corned beef! Between 2 and 4 hours and change the water every 30 minutes. The reason you never hear people talk about this is because it is usually boiled.which takes the salt out. But roasting is a whole different technique. I would leave it UNFOILED for the first couple of hours. This will create a nice bark -- the outside area that will be intensely flavored. Then you can foil and finish cooking.
- Cook it to an internal temperature over 185º. Unless you have a meat slicer and can slice VERY thin, cooking it to 150º will result in a VERY tough piece of meat. The connective tissue needs to breakdown and that takes much time and occurs around 170+º. To test for doneness, use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance.OK, that's about it! Enjoy!
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BEGIN DIRECTIONS:
- Soak corned brisket for 2-4 hours, changing water every 30 minutes.
- Grind peppercorns and coriander seeds. Add remaining ingredients.
- Remove brisket from water, pat dry and Rub spice mixture on the corned beef brisket.
- Wrap tightly in plastic wrap and let sit overnight in the refrigerator.
- Preheat oven to 250-275°.
- Slow cook brisket uncovered for the first 2 hours. (At this point I add approximately 4 oz of beer) , then cover with foil. You will be slow baking for an additional 1 1/2 hours per pound until done.
- Internal meat temperature needs to be near 185º or above when done. It is important to use a thermometer for this part. If it is above this temperature, now worries. Just recover and keep warm until ready to eat.
- Allow meat to rest before slicing. Be sure to cut against the grain of the meat.
- My personal note: I personally like to use an electric knife for slicing. Slice and thin or thick as you like.
- In the photo: I served with boiled yukon gold potatoes (or baby reds), cabbage and carrots, the dump on the melted parsley butter (melt butter and add chopped parsley).
- Enjoy!
Questions & Replies
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Any subs for the beer? I’m a Recovered alcoholic who doesn’t want to have any alcohol in the house & doesn’t go where alcohol is sold or served?. Thanks in advance.
Reviews
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I was really anxious to try this technique, and will be doing so again. Now, I happen to have my own corned beef recipe that I've made for 30 years or so, but it has a glaze and I'm on a low carb diet so it's out of the question. This seemed like a nice alternative. I soaked this as directed and made the spice mixture and basically followed everything to a tee. The results were good and certainly better than typical recipes. The texture was unbelievable. I cooked my 3.86 lb corned beef for 6 hours at 275. Surprisingly, after all that soaking and changing water, it was still a bit salty for me. I also didn't care for the spice rub as much as I thought I would. I think there was too much thyme for me, which was sort of overpowering. So, next time, I will soak it even longer and I'll play with the spice mixture. Thanks for sharing this great way to prepare corned beef. -
This was awesome! We followed the recipe as written but cooked 2 potatoes, a head of cabbage cut into wedges and a few baby carrots when the corned beef got covered. The corned beef was very flavorful and not moist(unlike my mother's) and the vegetables picked up the flavors of the corned beef. Soaking and marinating the corned beef with the spices makes a huge difference! I agree it does taste like Pastrami. -
OMG!!!!!!!!!!!!!! I've never written a review for a recipe from the internet so this is my first. This has to be the best corn beef I or my wife have ever eaten! Forget the deli's! <br/><br/>Tender beyond words, moist and flavorful!! We made Reuben's after slicing thinly on an electric meat slicer. The meat was So-o-o-o tender that some slices crumbled (all the better to make corn beef hash!! I followed the recipe verbatim, right until covering with foil after two hours. I waited two more hours and then added a bottle of Guinness Draft beer about 1 1/2 hours before removing from the oven. Delicious!!!!
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my hubby made this for dinner. it was very easy. the taste was amazing. it's a nice change from the boiled dinner -
Best corned beef ever! I soaked it four hours. Baked at 275 for 7 hours. So tender and wonderful flavors. Didn't notice the saltiness. Will make a mustard sauce next time. I didn't have beer, just baked by itself. Loved the crust, nice spice to it.
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RECIPE SUBMITTED BY
Chicagoland Chef du Jour
Hinsdale, Illinois
Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
