The Best Corned Beef Ever!
St Patrick’s Day is quickly approaching and my friends are all asking (pestering) me for this recipe. I found it online years ago when I was looking for something besides boiled corned before our St Patrick’s Day party. That year, I did both the traditional boiled corned beef and this “Guinness” corned beef. Guess what was left over by then end of the party?
So, as promised, the infamous Corned Beef that everyone keeps asking for but can’t remember from year to year.
Here are the players: Heavy Duty Foil, Brown Sugar, Guinness, and Corned Beef brisket… my preference.
I prefer the brisket cut over the round cut It’s flatter and seems to cook more evenly. There also seems to be less fat to be removed as well.
The corned beef brisket… all 2.6 lbs of it. Go ahead and toss that packet of seasoning, you won’t be needing it.
Here’s the underside.
Trim off all that fat. You won’t need that either.
All better. The dogs haven’t loved me more then when I’m cooking.
On a baking sheet with sides (notice the well used jelly roll pan I’m using) either make a foil bag or use a pre-made foil bag. If you are making the foil bag, fold the sides over several times and make sure it is as sealed as possible. This will keep the steam in and the liquid from spilling out and caramelizing on the pan.
Add a good amount of brown sugar to the bottom of the bag. I don’t know how much, but it should be more than enough to set the meat on and probably more than really needed but trust me, its worth it.
Place the corned beef on top of the sugar.
Cover the meat in more brown sugar.
Open the Guinness and pour about 2/3rds of it. Make sure it doesn’t spill out of the bag.
Seal it up and pop it in the oven.
Notice the digital thermometer sticking out of the bag. I carefully inserted the thermometer into the thickest part of the beef through the foil but don’t stick it in too far so that it punctures the foil under. Again, too much mess to clean up.
Bake at 325-350 for 2 to 3 hours or until you can’t stand the yummy smells coming from the kitchen. And now the REALLY hard part.
Pull it from the oven without spilling the scalding hot beer/sugar mixture and then let it set on the counter (or stove) for at least 10 min to let the meat set.
The big reveal!
Carefully remove the meat from the bag and set it on some kind of cutting board because the troops will be circling by this point. Cut mostly with the grain and serve either hot or cold. Its really good as a sandwich if there are any leftovers left.
That’s is really it to my “secret” corned beef recipe. Forget the cabbage, unless you like the slaw, and enjoy your St Paddy’s day.
Thursday I’ will be documenting doing the same thing in the crock pot and I would LOVE to hear how you guys did if you attempted either “my” recipe or the crock pot version.
Happy St Paddy’s Day !!!!
