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4-5 pound flat cut corned beef brisket, rinsed
1 large onion
3 cloves garlic, minced
2 pints lager
1 cup water (additional if needed)
pickling spice package that came with corned beef
1/4 cup brown sugar
3 Tablespoons Fat Boy Apple Cider Honey Mustard
1 Tablespoon whiskey
1/4 tsp freshly-ground black pepper
pinch of ground cloves
Braise the Corned Beef:
Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven. Lay corned beef on top of onions, fat side up. Add pickling spices or spice packet.
Pour beer into pot, adding enough water to just barely cover the corned beef. Bring to a simmer on the stove. Cover, and braise for 3 hours in the oven, flipping the corned beef halfway through the cooking time.
Glaze and Serve:
When the corned beef is almost finished braising, combine glaze ingredients in a small skillet or saucepan. Heat until bubbling.
When corned beef is braised, remove from oven and increase temperature to 425 degrees F. Remove corned beef from braising liquid and pat dry with paper towels. (Reserve braising liquid in pot.)
Lightly score fat side with a sharp knife in a criss cross pattern. Brush corned beef with glaze. Place in a skillet or roasting pan and pour in about 1 cup of the braising liquid.
Bake for 10 minutes, then coat the corned beef with a second layer of glaze. Continue baking for an additional 5 minutes. (Instead of baking, you can also broil the glaze for 5-6 minutes total, until starting to caramelize. Watch it carefully.)
Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.