Jan's Beer-Brined Corned Beef Popular Recipes

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Jan's Beer-Brined Corned Beef

"Homemade corned red meat is brined, smoked, then braised to perfection. Juicy, smooth and full of flavor with just a few steps. It is easier than you watched! Makes delicious Reuben sandwiches! Divide slices into half of-pound portions and freeze, leaving only what you'll use over the next few days unfrozen."

Ingredients :

Brine:
three quarts cold water
3 (12 fluid ounce) bottles lager beer
2 onions, cut into huge slices
1 half cups kosher salt
half of cup dark brown sugar
5 tablespoons curing salt
1/four cup pickling spice
2 tablespoons chopped garlic
1 (five pound) beef brisket, fats trimmed to a thin layer
wooden chips
2 cups apple juice, or as needed
Braising Liquid:
1 (12 fluid ounce) bottle lager beer
1 onion, reduce into big slices
2 tablespoons darkish brown sugar
2 tablespoons pickling spice
2 tablespoons chopped garlic
1 teaspoon ground black pepper (non-compulsory)

Instructions :

Prep : 50M	Cook : 12M	Ready in : P4D

Place water, 3 bottles beer, 2 onions, kosher salt, half of cup brown sugar, curing salt, 1/four cup pickling spice, and 2 tablespoons garlic in a completely huge pot. Stir well till salts are dissolved. Add red meat; stir gently. Use a large bowl or heavy plate to maintain the pork submerged. Cover with plastic wrap and refrigerate, stirring as soon as an afternoon, for four days.
Soak timber chips in apple juice for two hours.
Remove red meat from pot, discarding brine, and rinse properly until cold water. Let red meat come to room temperature.
Preheat an out of doors grill to one hundred fifty to 175 stages F (65 to eighty tiers C). Place soaked timber chips in a shallow aluminum pan on the heat supply.
Place meat directly at the grate and allow to smoke for two hours.
Combine 1 beer, 1 onion, 2 tablespoons brown sugar, 2 tablespoons pickling spice, 2 tablespoons chopped garlic, and black pepper in a big saucepan; deliver to a boil. Remove from heat and pour right into a big roasting pan. Place pork in braising liquid in the roasting pan and cover tightly with aluminum foil.
Increase grill temperature to 250 levels F (120 degrees C). Place the roasting pan at the grill and near the lid.
Roast the pork till soft, 3 to 4 hours. An on the spot-examine thermometer inserted into the center must study at least 145 degrees F (60 stages C).
Remove pork from the roasting pan, discarding braising liquid. Let beef cool till effortlessly dealt with.
Slice beef into very thin slices throughout the grain.

Notes :

Substitute apple juice for the beer if desired.
Use 2 smaller briskets instead of 1 large if favored. Use 1 tablespoon curing salt in step with pound of beef.
You can also finish cooking the red meat within the oven as opposed to at the grill in step 7.
Nutrition records for this recipe consists of the full amount of brine and braising substances. The real amount of brine and braising liquid ate up will range.
Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it frivolously, and make smooth-up less difficult.

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