Dutch Oven Crunchy Corned Beef

Ingredients

• (4 pound) corned beef brisket with spice packet
• cup swater to cover
• (12 fluid ounce) can samber ale
• large onion, quart ered
• red chiles
• clove sgarlic
• cinnamon sticks
• peppercorns
• bay leaves
• 1/2 cup brown sugar
• 1/2 teaspoon ground clove s
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mustard
• 1/4 teaspoon celery salt
• 1/4 teaspoon caraway seeds

Instructions

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.
5. 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.
6. I also trim off the fat after I cook the corned beef and before I apply the rub.
7. Editor's Note Nutrition data for this recipe includes the full amount of ale, onion, and seasonings.
8. The actual amount consumed will vary.

Tips

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