Share
The Brined Corned Beef
Rated 5.0 stars by 1 users
Servings
4
Prep Time
168 hours
Cook Time
3 hours 5 minutes
Author
Hop Barons
Corned Beef made with beer!?! Yes, you read that right. I mean what is St Patricks Day without beer and corned beef? This recipe starts off with The Brine and ends with our Mustard Rub.
Ingredients
-
Hop Barons The Brine
1 1/2 t pink curing salt
4-5 lb brisket
64 ounces favorite beer
-
1/2 cup Hop Barons Mustard Rub
1/2 cup pickling spice
2 small onions, chopped
Directions
Empty entire bag of The Brine, curing salt and beer in a pot. Bring to a boil and simmer for 5 minutes.
Let brine cool to room temperature.
Add brisket to a bowl and cover with cooled brine. Add water to cover. Brine for 5-7 days, flipping brisket every 2 days.
After 5-7 days, remove brisket and rinse under cold water.
Add brisket to pan and cover with water. Add Mustard Rub, pickling spice and onions. Bring to a boil.
Once boiling, reduce hear to simmer and simmer for 3-4 hours until brisket is fork tender.
Remove brisket, slice across the grain and serve warm with cabbage and your favorite mustard. And don't forget the beer!