Smoked & Beer-Braised Corned Beef Recipe

Name: Smoked & Beer-Braised Corned Beef Recipe
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6 servings
Ingredients: 1.8 kg corned beef brisket (packer cut); 1 small head of cabbage (cut into 2.5 cm wedges); 6 medium red potatoes; 3 tbsp pepper; 2 tbsp coriander powder; 1.5 tbsp sugar; 2 tsp mustard powder; 2 tsp garlic powder; 1 tsp mustard seeds; 1 tsp onion powder; 1 tsp paprika; 1 tsp chipotle; ½ tsp cinnamon.; 2 cans Irish Stout; 1 cup water; 2 bay leaves; 2 cloves; 3 garlic cloves; 1 tbsp rub; 1 tbsp sugar; ½ tsp cinnamon.

Corned beef brisket smoked with a pepper and coriander rub, then beer-braised with cabbage and potatoes until tender. Allow 6 to 7 hours.

EquipmentKettle / Other BBQS
MethodLow 'N' Slow
HeatLow

Serves 6

Ingredients

1.8 kg corned beef brisket (packer cut)
1 small head of cabbage (cut into 2.5 cm wedges)
6 medium red potatoes

The Rub

3 tbsp pepper
2 tbsp coriander powder
1.5 tbsp sugar
2 tsp mustard powder
2 tsp garlic powder
1 tsp mustard seeds
1 tsp onion powder
1 tsp paprika
1 tsp chipotle
½ tsp cinnamon.

The Braise

2 cans Irish Stout
1 cup water
2 bay leaves
2 cloves
3 garlic cloves
1 tbsp rub
1 tbsp sugar
½ tsp cinnamon.

Method

Desalinate the Beef: Rinse the corned beef thoroughly under cold water and trim away any excess sinew. Submerge the beef in a large bowl of cold water and soak for 2 to 4 hours, changing the water once if needed. This step removes excess salt and balances the final flavour. Pat the beef completely dry.
Season and Smoke: Coat the corned beef generously with the bbq rub, reserving some for the braise. Set your barbecue for indirect cooking at 110°C or 225°F and add a cherry chunk for smoke. Place the beef on the grill and smoke until the internal temperature of the meat reaches 65°C or 150°F, approximately 4 hours.
Prepare the Braising Liquid: Combine the Guiness, water, bay leaves, cloves, garlic, reserved rub, sugar and cinnamon in a saucepan. Bring to a gentle boil, then remove from the heat.
Begin the Braise: Arrange the cabbage wedges in the base of a Dutch oven. Pour over the hot braising liquid and place the smoked corned beef on top. Cover with a lid and return to the barbecue or oven set to 110°C or 225°F. Cook for 1 hour.
Add the Potatoes: Add the potatoes directly to the braising liquid. Cover and continue cooking for another hour, or until the meat is probe tender and reaches approximately 95°C or 205°F.
Rest and Serve: Remove the beef from the braise and rest for 10 minutes. Slice thinly against the grain and serve alongside the beer braised cabbage and potatoes. Deeply smoky, rich with spice and finished in a dark stout braise, this corned beef delivers classic comfort with true barbecue character. Perfect for long lunches, cold weather feasts or feeding a hungry crowd straight from the pit.