Crispy Corned Beef Brisket

Dinner

My Thoughts

Every St. Patrick's Day, or some time around then, I always do my take on corned beef and cabbage. The thing is, I'm really not wild about the traditional way that it is prepared. There's so much more to corned beef than just stewed meat and vegetables. Ever wonder why corned beef hash is so good the next day? My theory is the nice crispy crust you get from reheating it in the skillet. Why wait for morning? Doing it this way doesn't give you wonderful vegetables, but it does give you a great alternative to the tradition way.

The corned beef gets nice crispy edges from the sear and some how it brings out more of the super savory flavor that you're looking for in corned beef. Oh, and the left over cooking stock makes an amazing au jus.

The How To Do It

  1. Place the corned beef brisket into a Dutch oven or large stock pot. Discard (just throw them away) the packing liquid and seasoning packet. You won't need them.
  2. Fill the pot with three bottles, or two cans, of stout beer (we use Murphy's around here, wonder why?) and enough water to cover the brisket by at least an inch.
  3. Bring the pot to boil and continue to boil the brisket for at least three hours, checking every 45 minutes or so that there is still enough liquid in the pot. If there's not, refill it with water.
  4. Once the brisket is done boiling and is very tender, place the brisket on a cutting board or other surface and cover to let it cool.
  5. Once the brisket is cool, you can either refrigerate it over night or cut it into thin slices. Take special care to cut it across/against the grain. This ensures that it is not stringy and chewy. I usually boil the brisket the evening before and refrigerate it because it 1) takes so long to get it cooked and 2) it is easier to cut it into then slices if it is cold.
  6. Heat a cast iron skillet (or a stainless steel pan) over medium high heat with about two tablespoons of avocado or canola oil.
  7. While the skillet is heating, mix the smoked paprika, granulated garlic, salt, and pepper together in a small bowl.
  8. Coat the slices with olive or any other oil you want to use and sprinkle the seasoning mix you just created over both sides of each slice.
  9. Working in batches, sear the brisket slices until they start to crisp up around the edges (they'll start to turn a slightly darker red). Once they are crispy on one side, flip them and crisp the other. Repeat until all the slices have been in the skillet.

Ingredients

Corned Beef
3 lbs
corned beef brisket
33 ozs
stout beer
2 tbsp
canola oil
2 tbsp
olive oil
1 tbsp
smoked paprika
1 tbsp
granulated garlic
1 tsp
kosher salt
1 tsp
black pepper
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