Prepare to elevate your culinary game with a mouthwatering twist on a classic Irish dish that will make your taste buds dance! This Smoked Beer Braised Corned Beef Brisket isn't just another recipe—it's a flavor explosion that combines the rich, smoky essence of perfectly cooked brisket with the robust depth of stout beer. Imagine tender, fall-apart meat infused with complex flavors that will transport you straight to a cozy Irish pub, all from the comfort of your own kitchen. Whether you're celebrating St. Patrick's Day or simply craving an extraordinary meal, this recipe promises to be a showstopper that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Cuisine: Irish
Serves: 6 servings
Ingredients
- 3 pounds corned beef brisket
- 1 bottle of stout beer
- 2 cups beef broth
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 bay leaves
- Salt and pepper, to taste
Instructions
- Begin by gathering all your ingredients: 3 pounds of corned beef brisket, 1 bottle of stout beer, 2 cups of beef broth, 1 quartered onion, 3 minced cloves of garlic, 2 chopped carrots, 2 bay leaves, and salt and pepper to taste.
- Preheat your smoker to a temperature of 225°F (107°C). If you don’t have a smoker, you can use a Dutch oven or a heavy pot for braising on the stovetop or in the oven.
- Season the corned beef brisket with salt and pepper. Since corned beef is typically already seasoned, use salt sparingly.
- Once the smoker is ready, place the corned beef brisket directly on the grill grates. Smoke the brisket for about 1 hour, allowing it to absorb the smoky flavor. If using a Dutch oven, skip this step.
- After smoking, remove the brisket from the smoker and set it aside. In a large Dutch oven or heavy pot, heat a small amount of oil over medium heat. Add the quartered onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped carrots to the pot, cooking for an additional 2-3 minutes until fragrant.
- Pour in the stout beer and beef broth, stirring to combine. Scrape the bottom of the pot to release any browned bits.
- Return the smoked brisket to the pot, ensuring it is submerged in the liquid. Add the bay leaves.
- Bring the mixture to a gentle simmer, then cover the pot with a lid. If using a smoker, transfer the pot to the smoker. If using the stovetop or oven, reduce the heat to low and simmer.
- Cook the brisket for about 4 hours, or until it is tender and easily shredded with a fork. Check occasionally to ensure there is enough liquid; add more beef broth or water if necessary.
- Once cooked, remove the brisket from the pot and let it rest for 10-15 minutes before slicing against the grain.
- Serve the smoked beer braised corned beef brisket with the vegetables and some of the cooking liquid spooned over the top. Enjoy your hearty Irish dish!
Tips
- Choose the Right Beer: Select a full-bodied stout like Guinness for maximum flavor complexity.
- Low and Slow is the Key: Patience is crucial—cooking the brisket at a low temperature ensures maximum tenderness.
- Smoke Matters: If you don't have a smoker, you can achieve similar results using wood chips in a regular oven or adding liquid smoke.
- Resting is Essential: Always let the meat rest after cooking to allow juices to redistribute.
- Slice Against the Grain: This ensures the most tender and easy-to-chew meat.
- Don't Overcrowd: Use a pot that allows the brisket to sit comfortably without being compressed.
- Monitor Liquid Levels: Keep the meat partially submerged during braising to prevent drying out.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 6g
Protein: 35g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 120mg
