Beer Braised Corned Beef with Whiskey Mustard Glaze
This low-and-slow corned beef brisket is exceptionally tender and flavorful. Finish the dish by broiling the corned beef with an Irish whiskey, brown sugar, and mustard glaze for a festive twist on a classic.
Equipment
- 1 Large oven-safe pot or Dutch oven with tight lid
Ingredients
Ingredients
- 4 to 5-½ pound flat cut corned beef brisket rinsed well
- 1 large yellow onion peeled, halved, and sliced thick enough to make a cozy bed
- 4 garlic cloves lightly crushed
- 2 pints lager pick one without heavy bitter notes so it sweetens the broth
- 1 cup water plus additional if needed
- 1 tablespoon pickling spice or use the spice packet provided with your corned beef
- ¼ cup dark brown sugar lightly packed
- 2 tablespoons whole grain Dijon mustard gives a rustic zing
- 1 tablespoon smooth Dijon mustard balancing out the textures and flavors
- 1 tablespoon Irish whiskey for that warm kick beneath all the savory stuff
- ¼ teaspoon freshly ground black pepper
- pinch ground cloves for just a hint of spice
Instructions
Instructions
- Preheat oven to 300°F (150°C). This low and slow oven heat works alongside your pot nicely and gets you that tender pull result.
- Next, take your large, oven-safe pot or Dutch oven and layer sliced onions and crushed garlic across the bottom. This combo cooks down into a savory bed that keeps your corned beef happy.
- Place the rinsed corned beef brisket right on top of that onion and garlic cuddle. It's gonna soak up all those flavors as it cooks.
- In a separate bowl, mix together your lager, water, pickling spice, dark brown sugar, both mustards, Irish whiskey, black pepper, and a pinch of cloves. Stir it until it looks all blended and ready.
- Pour that mix right over the brisket, making sure it's mostly covered. If it ain't quite enough liquid, throw in a splash more water. You want that broth depth to work its magic.
- Cover your pot with the lid, making sure the sealing ring is snug so steam can build up well. Place it in the oven and cook for 3 to 4 hours. You'll know it's ready when you can pull it apart easily with a fork, that tender pull effect you're after.
- After cook time, pull the pot out and take the brisket out to rest for about 15 minutes. This resting phase lets juices settle so slicing turns out just right.
- Before you serve, skim any fat off the surface of that cooking liquid. Pour some over the sliced beef or save it to dip in later. Dang, flavors will be on point.
- Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
Notes
The amount of water you add will depend on the dimensions of your pot and the proportions of the corned beef. Your corned beef might look quite large when you purchase it, but will shrink as it cooks. Depending on its cooked size, you might have more glaze than you need.