I found this recipe attached to a 6-pack of beer on St. Patrick's Day in 1995. I've been serving it as a holiday tradition since. Even self-proclaimed corned beef haters love this corned beef. A typical comment is, "could be the best corned beef I've ever eaten."


Recipe Summary

10 mins
4 hrs 5 mins
4 hrs 15 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.

  • Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.

Cook's Note:

If there is a meat cap over the fat (as is usually the case with the point cut), I trim off that point and rub and grill it separately. I also trim off the fat after I cook the corned beef and before I apply the rub.

Editor's Note:

Nutrition data for this recipe includes the full amount of ale, onion, and seasonings. The actual amount consumed will vary.

Nutrition Facts

251 calories; protein 13.4g 27% DV; carbohydrates 15.5g 5% DV; fat 13g 20% DV; cholesterol 66.3mg 22% DV; sodium 806.3mg 32% DV. Full Nutrition

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2 Ratings
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Rating: 5 stars
I tweaked it a hair but love this recipe... Read More