Celebrating St. Patrick’s Day is a yearly tradition that acknowledges and appreciates Irish culture and traditions. While many homes and pubs are serving up corned beef variations, take your celebration to the next level with St. Patrick’s Day Beer-Braised Smoked Corned Beef Burnt Ends. Merging classic smoked brisket preparation with corned beef and rich beer glaze, these bite-sized nuggets of salty succulence will change your luck, at least for the day!
This recipe is simple in preparation but long in time, so plan accordingly. The brisket reaches that melt-in-your-mouth bliss by indirect heat and smoke for several hours. After the first stretch of smoking, the brisket is wrapped in foil with butter and beer and then roasted some more. The beer glaze is a reduction of stout beer, Worcestershire sauce, butter, brown sugar, salt, and pepper until it becomes a caramelly, sticky, saucy glaze. The brisket is cut into cubes and placed in a foil pan. Then, the glaze is poured over the burnt ends, and the whole pan is smoked for another hour. When done, these beefy nuggets are perfect as is or piled on a roll as a sandwich. Either way, smile, for the luck o' the Irish has come to your table.
St. Patrick’s Day Beer-Braised Smoked Corned Beef Burnt Ends Ingredients
- 1 Certified Angus Beef® brand corned beef brisket point
- 4 tbsps butter
- 1/3 cup stout beer
- 12-ounce bottle stout beer
- 2 tbsps Worcestershire sauce
- 2 tbsps butter
- 2 tbsps brown sugar
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
St. Patrick’s Day Beer-Braised Smoked Corned Beef Burnt Ends Directions
- Remove the brisket from the packaging. If your package includes a seasoning packet, rub it on both sides. If it doesn't, don't worry. It will still have plenty of flavor.
- Heat your smoker to 275F degrees. Place the brisket on the smoker, fat side up. Smoke until the internal temperature of the meat reaches 165F degrees. This can take 3-5 hours, depending on the size of your brisket.
- Place two sheets of foil on the counter. Add 4 tablespoons of butter on the foil. Fold up the sides to form an edge. Carefully pour 1/3 cup of stout onto the butter. Add the brisket on top. Wrap tightly with both sheets of foil, locking in the liquid.
- Return to the smoker until the internal temperature of the meat reaches 205F degrees.
- While the brisket is smoking, make the beer glaze. Add all glaze ingredients to a saucepot and boil for 10-15 minutes, until reduced by half.
- Remove the brisket from the foil. Slice into one-inch chunks—place in an aluminum pan. Pour the beer glaze into the pan with any juices collected in the foil, and toss to coat.
- Cover with foil, and return to the smoker for one hour.
Taken from girlscangrill.com https://girlscangrill.com/recipe/beer-braised-smoked-corned-beef-burnt-ends/