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Corned Beef

Corned Beef
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Corned Beef

Ingredients

  • 2.5-3.5 Snake River Farms corned beef brisket

  • 1 tablespoon olive oil

  • 5-6 garlic cloves, smashed

  • 1 yellow onion, quartered

  • 2 tablespoons pickling spices

  • 2 bay leaves

  • 2 bottles of good beer

  • 2 bottles of good ginger beer

  • Serve With…

  • Cabbage German Style

  • Pretzel Rolls

Directions

  • The brisket from Snake River Farms will already be brined. Quality ingredients are always key! 🙂
  • If you do not have pickling spices on hand, then scrape the existing pickling spice off the brisket and reserve.
  • Rinse the brisket under cold water to wash off the excess salt brine.
  • Preheat Oven to 275 degrees.
  • Heat olive oil in a dutch oven over medium-high heat.
  • Sear the brisket, fat side down, for 3-4 minutes until lightly browned. Turn over beef and sear for one minute. Remove from the pan.
  • Add the onion, garlic, and bay leaves to the dutch oven, stirring occasionally until just softened (2-3 minutes).
  • Add pickling spices and corned beef, fat side up.
  • Add one bottle of beer and one bottle of ginger beer. Add the second bottles and water so that the liquid covers the meat.
  • Bring to a boil over high heat, then turn the head to low so liquid is barely simmering. Cover and let cook for about 30 minutes.
  • Transfer to 275 degree oven and continue to cook for about 3-5 hours. Add more water throughout the cooking process so the brisket stays covered.

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