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1
Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water.
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2
Place the seasonings in a pan to warm then grind them.
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3
Rub this on the rinsed and dried corned beef brisket.
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4
Corned beef is frequently sold with a spice packet you can use it in place of the spices I have listed. You want it to get deep inside so the flavors will spread.
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5
Braise:
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6
Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) .
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7
Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands.
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8
The liquid can be use for potaoes.
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9
Grill:
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10
(Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
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11
Over high heat sear the simmered beef over high heat just to get grill marks.
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12
Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
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13
You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F.
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14
Charcoal and hardwoods will give you better flavors but you can use a gas grill. Over indirect heat and use a drip pan under the corned beef. Grill until the internal temperature of the meat reached more than 165 degrees F.
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15
Meanwhile prepare Glaze:
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16
Mix the glaze ingredients together.
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17
Cook over medium heat, stirring constantly, until mixture comes to a boil.
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18
Spread over cooked meat then proceed with cooking.
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19
Baste the corned beef every 30 minutes.
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20
Remove and let sit 10 minutes before slicing.
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21
Pop open a stout and serve with your favorite Irish sides.
