Corned Beef Brisket

If you'd like to deviate a bit from the usual boiled corned beef brisket, this treatment offers a great deal of flavor with minimal effort -- especially if you opt to make this in the crock pot. You'll love the delicious smell of the beer, garlic, and dill simmering away as the meat cooks. Even better, you'll love the deliciously flavorful & tender brisket that greets you right out of the oven.

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Corned Beef Brisket

1 3-4 lb flat-cut corned beef brisket
1 medium onion, quartered
3 carrots, roughly chopped
2 stalks celery, roughly chopped
5 cloves garlic, peeled and smashed
2 12 oz. bottles of stout beer
1 small can tomato paste
scant 2/3 cup brown sugar
12 peppercorns
3 whole cloves
1 1/2 T dill weed

2 bay leaves
4 cups water (or more, depending on size of pot)

Place chopped onion, celery, and carrots in a medium dutch oven. Rinse corned beef well and lay atop vegetables, fat side up.

Whisk together tomato paste, brown sugar, beer, peppercorns, cloves, and dill weed. Pour over corned beef. Add water until it comes up onto the shoulders (almost covering) the brisket.

Place dutch oven on the stove top and bring to a boil over high heat. Skim foam from surface of boiling liquid, then partially cover the beef, turn heat down to medium-low and simmer for 3-4 hours, depending on the size of your brisket. Begin checking for doneness at about 2 1/2 hours. The corned beef is sufficiently cooked when it no longer feels tough when a fork or knife is plunged into the roast.

Place finished brisket into a 300ºF oven for 20-30 minutes, until the exterior has dried and crisped up a bit. Slice thinly against the grain to serve.

Can be made ahead. Cool brisket and wrap in aluminum foil. Stores in fridge for up to 2 days. Reheat in oven, wrapped in foil, at 300ºF for approximately 45 minutes, then uncovered for an additional 15-20 minutes.

Recipe can also be made in crockpot. Substitute crock pot for dutch oven. Cut liquid down to 1 beer and ~2 cups liquid (crockpot cooking is NOT a science). Cover and cook on low for 10 hours, or until beef is tender. You can also finish the beef in the oven, if desired.

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