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Guiness Baked Corn Beef Brisket

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Ingredients

Adjust Servings:
3 - 4 lbs corned beef brisket
2 tablespoons peppercorns
1/2 tablespoon coriander seed
1/2 tablespoon onion powder
1 teaspoon thyme dried
1 teaspoon paprika
1 teaspoon garlic powder
14 ounces guinness draught any dark robust beer will do (optional)

Nutritional information

873.4
Calories
583 g
Calories From Fat
64.9 g
Total Fat
21.6 g
Saturated Fat
333.2 mg
Cholesterol
3858.2mg
Sodium
6.3 g
Carbs
1.8 g
Dietary Fiber
0.2 g
Sugars
62.6 g
Protein
231g
Serving Size (g)
4
Serving Size

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Guiness Baked Corn Beef Brisket

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    Best corned beef ever! I soaked it four hours. Baked at 275 for 7 hours. So tender and wonderful flavors. Didn't notice the saltiness. Will make a mustard sauce next time. I didn't have beer, just baked by itself. Loved the crust, nice spice to it.

    • 1760 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Guiness Baked Corn Beef Brisket,This recipe is from an ol’ friend, Kevin The BBQGURU at RecipeGoldmine.com. Be sure to read Kevin’s tips before you start. * The process needs to be started the night before. Oven time is estimated depending on the size of the brisket used. Wonderful with Recipe#254973, fresh rye bread, horseradish and Recipe#15843. March 2012 UPDATE: by the photo you can see the beauty of this corned beef brisket. I decided to add a 1/2 bottle of Guinness Draught before closing up the foil and braising for the final few hours. You might like to try this too! The flavor. with or without the beer will knock your socks off, even if you are not wearing any! Soaking the brisket in water makes a huge difference and you will not miss the salty flavor. The rub will more than make up for it. Man oh man, this is good stuff!,Best corned beef ever! I soaked it four hours. Baked at 275 for 7 hours. So tender and wonderful flavors. Didn’t notice the saltiness. Will make a mustard sauce next time. I didn’t have beer, just baked by itself. Loved the crust, nice spice to it.,Any subs for the beer? Im a Recovered alcoholic who doesnt want to have any alcohol in the house & doesnt go where alcohol is sold or served?. Thanks in advance.


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    Steps

    1
    Done

    Tips in Kevin's Own Words: Please Read First. Process Begins the Night Before the Actual Baking. Please Plan Accordingly.

    2
    Done

    Here Is a Recipe That Has the Proper Spice Mixture. You Will Need to Soak the Corned Beef! Between 2 and 4 Hours and Change the Water Every 30 Minutes. the Reason You Never Hear People Talk About This Is Because It Is Usually Boiled.which Takes the Salt Out. but Roasting Is a Whole Different Technique. I Would Leave It Unfoiled For the First Couple of Hours. This Will Create a Nice Bark -- the Outside Area That Will Be Intensely Flavored. Then You Can Foil and Finish Cooking.

    3
    Done

    Cook It to an Internal Temperature Over 185. Unless You Have a Meat Slicer and Can Slice Very Thin, Cooking It to 150 Will Result in a Very Tough Piece of Meat. the Connective Tissue Needs to Breakdown and That Takes Much Time and Occurs Around 170+. to Test For Doneness, Use a Meat Thermometer or Simply Poke the Meat -- Use a Fork and Twist It -- It Should Offer No Resistance.ok, That's About It! Enjoy!

    4
    Done

    Begin Directions:

    5
    Done

    Soak Corned Brisket For 2-4 Hours, Changing Water Every 30 Minutes.

    6
    Done

    Grind Peppercorns and Coriander Seeds. Add Remaining Ingredients.

    7
    Done

    Remove Brisket from Water, Pat Dry and Rub Spice Mixture on the Corned Beef Brisket.

    8
    Done

    Wrap Tightly in Plastic Wrap and Let Sit Overnight in the Refrigerator.

    9
    Done

    Preheat Oven to 250-275.

    10
    Done

    Slow Cook Brisket Uncovered For the First 2 Hours. (at This Point I Add Approximately 4 Oz of Beer) , Then Cover With Foil. You Will Be Slow Baking For an Additional 1 1/2 Hours Per Pound Until Done.

    11
    Done

    Internal Meat Temperature Needs to Be Near 185 or Above When Done. It Is Important to Use a Thermometer For This Part. If It Is Above This Temperature, Now Worries. Just Recover and Keep Warm Until Ready to Eat.

    12
    Done

    Allow Meat to Rest Before Slicing. Be Sure to Cut Against the Grain of the Meat.

    13
    Done

    My Personal Note: I Personally Like to Use an Electric Knife For Slicing. Slice and Thin or Thick as You Like.

    14
    Done

    in the Photo: I Served With Boiled Yukon Gold Potatoes (or Baby Reds), Cabbage and Carrots, the Dump on the Melted Parsley Butter (melt Butter and Add Chopped Parsley).

    15
    Done

    Enjoy!

    Avatar Of Owen Hill

    Owen Hill

    BBQ master known for his expertly smoked and tender meats with a signature rub.

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