Best 2 Jans Beer Brined Corned Beef Recipes

JAN'S BEER-BRINED CORNED BEEF

Jan's Beer-Brined Corned Beef image

Homemade corned beef is brined, smoked, then braised to perfection. Juicy, tender and full of flavor with just a few steps. It is easier than you think! Makes delicious Reuben sandwiches! Divide slices into half-pound portions and freeze, leaving only what you will use over the next few days unfrozen.

Provided by What's for dinner, mom?

Categories Main Dish Recipes Beef Corned Beef Recipes

Time P4DT7h55m

Yield 12

Number Of Ingredients 17

Ingredients

3 quarts cold water
3 (12 fluid ounce) bottles lager beer
2 onions, cut into wide slices
1 ½ cups kosher salt
½ cup dark brown sugar
5 tablespoons curing salt
¼ cup pickling spice
2 tablespoons chopped garlic
1 (5 pound) beef brisket, fat trimmed to a thin layer
wood chips
2 cups apple juice, or as needed
1 (12 fluid ounce) bottle lager beer
1 onion, cut into large slices
2 tablespoons dark brown sugar
2 tablespoons pickling spice
2 tablespoons chopped garlic
1 teaspoon ground black pepper

Steps:

Place water, 3 bottles beer, 2 onions, kosher salt, 1/2 cup brown sugar, curing salt, 1/4 cup pickling spice, and 2 tablespoons garlic in a very large pot. Stir well until salts are dissolved. Add beef; stir gently. Use a large bowl or heavy plate to keep the beef submerged. Cover with plastic wrap and refrigerate, stirring once a day, for 4 days.
Soak wood chips in apple juice for 2 hours.
Remove beef from pot, discarding brine, and rinse well until cold water. Let beef come to room temperature.
Preheat an outdoor grill to 150 to 175 degrees F (65 to 80 degrees C). Place soaked wood chips in a shallow aluminum pan on the heat source.
Place meat directly on the grate and allow to smoke for 2 hours.
Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a large saucepan; bring to a boil. Remove from heat and pour into a large roasting pan. Place beef in braising liquid in the roasting pan and cover tightly with aluminum foil.
Increase grill temperature to 250 degrees F (120 degrees C). Place the roasting pan on the grill and close the lid.
Roast the beef until tender, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (60 degrees C).
Remove beef from the roasting pan, discarding braising liquid. Let beef cool until easily handled.
Slice beef into very thin slices across the grain.

Nutrition Facts : Calories 464.1 calories, Carbohydrate 27.5 g, Cholesterol 77.7 mg, Fat 26.2 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.3 g, Sodium 14362.7 mg, Sugar 18 g

HOMEMADE CORNED BEEF

Homemade Corned Beef image

"The reason to corn your own beef is flavor," said Michael Ruhlman, a chef and passionate advocate of the process. He wrote about it with Brian Polcyn in their book, "Charcuterie: The Craft of Salting, Smoking and Curing." "You can achieve tastes that aren't available in the mass produced versions," he said. Feel free to experiment with the "pickling spices" called for below - you can customize them, if you like, from a base of coriander seeds, black peppercorns and garlic - but please do not omit the curing salt, which gives the meat immense flavor in addition to a reddish hue. (It's perfectly safe, Mr. Ruhlman exhorts: "It's not a chemical additive. Most of the nitrates we eat come in vegetables!") Finally, if you want a traditional boiled dinner, slide quartered cabbage and some peeled carrots into the braise for the final hour or so of cooking. Or use the meat for Irish tacos.

Provided by Sam Sifton

Categories project, main course

Time P5DT3h

Yield 8 to 12 servings

Number Of Ingredients 8

Ingredients

2 cups coarse kosher salt
1/2 cup sugar
5 garlic cloves, smashed
5 tablespoons pickling spices
1 tablespoon plus 1 teaspoon pink curing salt (sodium nitrite)
1 4- to 5-pound beef brisket
2 bottles of good beer
2 bottles of good ginger beer

Steps:

Brine the brisket: In a medium pot set over high heat, combine about a gallon of water, the salt, the sugar, the garlic, 3 tablespoons pickling spices and the pink curing salt. Stir mixture as it heats until sugar and salt are dissolved, about 1 minute. Transfer liquid to a container large enough for the brine and the brisket, then refrigerate until liquid is cool.
Place brisket in the cooled liquid and weigh the meat down with a plate so it is submerged. Cover container and place in the refrigerator for 5 days, or up to 7 days, turning every day or so.
To cook brisket, remove it from the brine and rinse under cool water. Place in a pot just large enough to hold it and cover with one of the beers and one of the ginger beers. If you need more liquid to cover the meat, add enough of the other beer, and the other ginger beer, to do so. Add remaining 2 tablespoons pickling spices. Bring to a boil over high heat, then turn heat to low so liquid is barely simmering. Cover and let cook until you can easily insert a fork into the meat, about 3 hours, adding water along the way if needed to cover the brisket.
Keep warm until serving, or let cool in the liquid and reheat when ready to eat, up to three or four days. Slice thinly and serve on sandwiches, in Irish tacos (see recipe) or with carrots and cabbage simmered until tender in the cooking liquid.