Beer Braised Corned Beef with Whiskey Mustard Glaze
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs 20 mins
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Total Time
3 hrs 30 mins
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Servings
6 people
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Calories
1312 kcal
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Course
Main Course
Beer Braised Corned Beef with Whiskey Mustard Glaze
Description
Beer Braised Corned Beef with Whiskey Mustard Glaze is a hearty dish centered around a large corned beef brisket flat cut. The brisket is placed fat side up over a bed of sliced onions and garlic cloves in a Dutch oven and simmered gently in lager beer mixed with water and pickling spices. Cooking at a low oven temperature for about three hours slowly tenderizes the meat while infusing it with the flavors of the aromatic liquid. Halfway through, the brisket is turned and additional water is added if evaporation reduces the braising liquid too much.
Near the end of cooking, a glaze is mixed from dark brown sugar, two kinds of Dijon mustard, Irish whiskey, black pepper, and cloves to give the finished meat a sweet and mustardy crust after broiling. The fat cap is trimmed and scored to help the glaze adhere and develop texture. Optionally, baby red potatoes are added to the braising liquid an hour before finishing, and cabbage wedges are added in the last 30 minutes, either steamed in the pot or lightly seared first for extra flavor. The cooked vegetables can be removed and kept warm during glazing. This one-pot meal balances tender, flavorful meat with braised vegetables seasoned by the cooking liquid.
When serving, drizzle any strained braising liquid over the corned beef and vegetables to add extra moisture and seasoning. The recipe notes highlight that the amount of water needed depends on the pot and meat size. The corned beef shrinks as it cooks, so glaze quantities may exceed immediate needs. This method yields a rich, satisfying meal suitable for traditional corned beef dishes.
Ingredients
Corned Beef
- 4 pound corned beef brisket rinsed well, flat cut, up to 5-1/2 pounds
- 1 yellow onion peeled, halved, and sliced, large
- 4 cloves garlic , peeled and lightly crushed with the back of a knife
- 2 pints lager (nothing with heavy bitter notes)
- 1 cup water , plus additional (if needed)*
- 1 tablespoon pickling spice (or use the spice packet provided with your corned beef)
GLAZE
- 1/4 cup dark brown sugar , lightly packed
- 2 tablespoons Dijon mustard whole grain
- 1 tablespoon Dijon mustard smooth
- 1 tablespoon Irish whiskey
- 1/4 teaspoon black pepper freshly-ground
- ground cloves pinch
Instructions
Cook the Corned Beef
- Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven (I use a 6-3/4 quart round wide Le Creuset). Lay corned beef on top of onions, fat cap side up. Add pickling spices or spice packet.
- Pour beer into pot, adding enough water to almost cover the brisket (see note below). Bring to a simmer on the stove. Cover tightly with the lid and cook for 3 hours in the oven, flipping the corned beef halfway through the cooking time and adding additional water to the pot, as needed, if evaporation occurs.
Glaze and Serve
- When the corned beef is almost finished braising, combine glaze ingredients in a bowl.
- Remove the corned beef from the braising liquid and pat dry with paper towels. (Reserve braising liquid in the pot.) If needed, trim the fat cap to a thickness of about 1/4 inch, so that you have a fairly even glazing surface.
- Lightly score fat side with a sharp knife in a criss cross pattern. Place in a broiler-safe pan or foil-lined rimmed baking sheet (for easy cleanup). Brush the top and sides of the brisket with the glaze.
- Place the pan or baking sheet on the oven rack 6-8 inches from the broiling element. Broil 4-5 minutes, until the glaze is bubbling. Repeat the process 2 more times, glazing and broiling the brisket for 2-3 minutes each time, until the glaze is caramelized. Important: broilers can vary in terms of intensity. Watch the corned beef carefully so it doesn't burn!
- Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.
Notes
- Adjust the amount of water based on your pot size and the thickness of the brisket to ensure it’s nearly covered during cooking.
- Trim the fat cap to about 1/4 inch thickness before glazing for even cooking and better glaze adhesion.
- Add whole baby red potatoes to the braising pot one hour before the end of cooking for a complete meal.
- Add cabbage wedges during the last 30 minutes of cooking; optionally sear them first to enhance flavor.
- Remove cooked vegetables before glazing the meat and keep them warm separately.
- Use the strained braising liquid to drizzle over the meat and vegetables when serving for extra moisture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1312 kcal
% Daily Value*
| Calories | 1312kcal | 66% |
| Carbohydrates | 18g | 6% |
| Protein | 89g | 178% |
| Fat | 89g | 137% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 324mg | 108% |
| Sodium | 7399mg | 308% |
| Potassium | 1880mg | 40% |
| Sugar | 9g | 18% |
| Vitamin C | 163.8mg | 182% |
| Calcium | 70mg | 7% |
| Iron | 10.5mg | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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