Beer-Brined Corned Beef Recipe

This beer-brined corned beef recipe is a delicious twist on a St. Patrick's Day classic. The beef is brined in a mixture of beer, spices, and other flavorful ingredients, resulting in a tender and flavorful corned beef. Serve it with cabbage, potatoes, and a creamy mustard sauce for a hearty and satisfying meal.

Ingredients

• 3 to 4 pounds beef brisket
• 4 cups of beer
• 1 cup of kosher salt
• 1/2 cup of brown sugar
• 2 tablespoons of pickling spices
• 1 bay leaf
• 3 cloves of garlic, minced
• 1 onion, sliced
• 1 head of cabbage, cut into wedges
• 4 potatoes, peeled and quartered
• 1 cup of beef broth

Directions

1. In a large pot, combine the beer, kosher salt, brown sugar, pickling spices, bay leaf, garlic, and onion. Stir well to dissolve the salt and sugar.
2. Place the beef brisket in the brine, making sure it's fully submerged. Cover the pot and refrigerate for at least 3 days, turning the brisket once or twice a day.
3. After the 3-day brining period, remove the brisket from the brine and rinse it under cold water. Discard the brine.
4. Place the rinsed brisket in a large pot and cover it with cold water. Bring the water to a boil, then reduce the heat to low and simmer for 3 hours or until the brisket is tender.
5. While the brisket is simmering, prepare the cabbage and potatoes. In a separate pot, bring the beef broth to a boil. Add the cabbage wedges and potatoes, then reduce the heat and simmer until they are tender.
6. Once the brisket is cooked and tender, remove it from the pot and let it rest for 10 minutes. Slice the brisket against the grain into thin slices.
7. Serve the sliced corned beef with the cabbage, potatoes, and a creamy mustard sauce.
8. Enjoy!

Interesting Facts