Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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 test

prep:
10 mins
cook:
4 hrs 5 mins
total:
4 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

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.

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  • 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; carbohydrates 15.5g; fat 13g; cholesterol 66.3mg; sodium 806.3mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
05/27/2019
I tweaked it a hair but love this recipe... Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/16/2021
I've been making something very close to this recipe for almost 20 years. I have a big Paddy's day party with over 40 people and make about 60 lbs of corned beef every year. If you want to make this for a lot of people you can do all the boiling the day before, wrap each brisket in foil and refrigerate until the next day. Its a lot easier to trim the fat off when the meat is chilled. I use the sugar, cloves, mustard and ginger with some honey and then bake the briskets for about 30 minutes to reheat and add that honey clove flavor to the outside. There is never any leftovers. Make sure to cut against the grain. That is the most important step if you don't want your brisket to be tough and chewy. Read More
Rating: 5 stars
11/09/2021
This was delicious! Although I'd make this any time of year, the cinnamon and clove would make it a perfect Holiday dish. The aromatics make the house smell delicious. I made the recipe as instructed and it was perfectly tender with a crispy, sugary coating. It's a keeper! Read More
Rating: 5 stars
05/27/2019
I tweaked it a hair but love this recipe... Read More
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