Corned beef isn't just for St. Patrick's day! A recipe as good as this deserves to be brought out more than just once every year! Don't have a BBQ or a Big Green Egg yet? Or has your old BBQ run its course? Drop by our showroom at 320 Home Street to talk to our grilling experts and learn how the BBQs and smokers we sell are designed to last for decades! That's a lot of green beer!
• 1 piece center-cut flat corned beef brisket cured or uncured (about 4-5 lbs.)
• 1 lemon, end trimmed & thinly sliced
• 1 large onion (about 1/2 lb.), peeled & thinly sliced
• 1 teaspoon black peppercorns
• 1/2 teaspoon whole allspice
• 6 to 8 whole cloves
• 1/4 cup Dijon mustard
• 1/4 cup brown sugar
• 1 Dutch oven (ceramic covered cast iron pot with lid)
• Prepare your BBQ/Egg for indirect cooking at 325°F.
• Discard any flavor packet from corned beef. Rinse meat well under cool running water, rubbing gently to remove exterior salt. Pat dry.
• Lay meat fat side up in the Dutch oven. Lay the thinly sliced lemon (discard seeds) and onion over the meat. Sprinkle with peppercorns, allspice and cloves.
• Set Dutch oven on the BBQ/Egg grate. Pour 8 cups boiling water around brisket and place Dutch oven lid to seal and bake until brisket is fork-tender, about 4 hours (depending on the thickness, usually about 50 minutes per pound). Your meat thermometer should read an internal temp of 170°F to 180°F to reach fork tenderness.
• Uncover and drain off all but 1 cup of liquid. Reserve the lemon and onion slices and arrange them on top of the meat.
• In a small bowl, mix the Dijon mustard and brown sugar; spread evenly over meat, on top of the lemon-onion mixture. Place Dutch Oven back in the BBQ/Egg until the mustard mixture begins to brown, about 3 to 5 minutes. Place brisket on a cutting board or platter and slice against the grain. Serve hot and with your favorite potato and bread.
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