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Dutch Oven Crunchy Corned Beef

Rated as 5 out of 5 Stars

"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.""
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4 h 15 m servings 251
Original recipe yields 12 servings


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  1. 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.
  2. 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.
  3. Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 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

Per Serving: 251 calories; 13 15.5 13.4 66 806 Full nutrition

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I tweaked it a hair but love this recipe...