Dutch Oven Crunchy Corned Beef

I found this recipe attached to a 6-pack of beer on St. Patrick's Day in 1995. I've been serving it as a holiday tradition since. Even self-proclaimed corned beef haters love this corned beef. A typical comment is, "could be the best corned beef I've ever eaten."

• Preparation Time: 10 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 10 mins
• Calories: 251 Calories

Ingredients

• ½ teaspoon ground ginger
• ½ teaspoon ground cloves
• ½ cup brown sugar
• 4 cups water to cover
• 3 cinnamon sticks
• ¼ teaspoon celery salt
• 4 bay leaves
• ½ teaspoon ground mustard
• 3 cloves garlic
• ¼ teaspoon caraway seeds
• 1 large onion, quartered
• 1 (4 pound) corned beef brisket with spice packet
• 12 peppercorns
• 2 (12 fluid ounce) cans amber ale
• 4 red chiles

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat and lightly oil the grate.

Step 2

Place corned beef brisket and spice packet in a large Dutch oven with water to cover. Add ale, onion, chiles, garlic, cinnamon sticks, peppercorns, and bay leaves. Bring to a boil. Reduce heat and simmer for 4 to 5 hours.

Step 3

Combine brown sugar, cloves, ginger, mustard, celery salt, and caraway seeds in a small bowl. Remove corned beef from the cooking liquid and discard aromatics. Rub brown sugar mixture onto the cooked corned beef while still hot.

Step 4

Place the coated corned beef on the hot grill and cook until the coating is crunchy, 5 to 10 minutes.