Ingredients
12
12 servings
- •1 (4 pound) corned beef brisket with spice packet
- •4 cups water to cover
- •2 (12 fluid ounce) cans amber ale
- •1 large onion, quartered
- •4 red chiles
- •3 cloves garlic
- •3 cinnamon sticks
- •12 peppercorns
- •4 bay leaves
- •0.5 cup brown sugar
- •0.5 teaspoon ground cloves
- •0.5 teaspoon ground ginger
- •0.5 teaspoon ground mustard
- •0.25 teaspoon celery salt
- •0.25 teaspoon caraway seeds
Instructions
- 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.
- 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.
Nutritional Facts
Per 12 servings
- Calories: 251
- Carbohydrate: 16g
- Fat: 13g
- Fiber: 1g
- Protein: 13g
- Sugar: 12g
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