One of the things I enjoy most about creating mouth-watering recipes (and all creative endeavors) is that whatI have conceived in my head, for better or worse, isn’t what necessarily transpires on the plate. In this case, it is definitely the better. This is not the recipe that I had intended to make… well, sorta.
This started off as atraditional corned beef grilled with a little coriander and black pepper rub just to punch up the spices with which the brisket is corned (cured). Once the brisket is finished cooking with indirect heat, it is movedto direct heat and brushed the Guinness and Mustard glaze and flipped over the flame to add a little char and caramelization. That was supposed to be it; slice and serve.And it still can be, if you’d like a more traditional dinner… it’s delicious!
As I was finishing the glazing of the corned beef, I started anticipating the great sandwich this was going tomake once I finishedshooting the photos – I really love a great sandwich. Looking at the brisket as I was flipping it, I noticed the long muscle fibers and made a mental note to write about slicing across the grain of the meat. Thoughts wandered to the great pulled BBQ brisket sandwiches I’ve had and, well, here we are.
Whether you prefer sliced or pulled, serve with either my Emerald City Slaw or Easy Deli Slaw— no boiled cabbage here. In anticipation of the sliced dinner, I made a little extra rub and sprinkled them on some Crispy Grilled Smashed Potatoes before they hit the grill.
Note: I put this on Jewish rye bread because it’s what I had on hand and it was pretty perfect.
Pulled Corned Beef with Guinness Mustard Sauce
Author:Jeff Parker
Recipe type:Indirect heat
Serves:8 to 10 servings
Ingredients
- 1 (3½ to 4½) corned beef brisket
-  -
- For the rub:
- 1 Tablespoon brown sugar
- 1 Tablespoon ground coriander
- 1 Tablespoon ground black pepper
-  -
- For the sauce:
- 2 cups (16 ounces) Guinness stout
- ½ cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- ¼ teaspoon kosher salt
- ½ cup whole grain mustard
-  -
- Toasted bread or buns, for serving
- Cole salw
Instructions
- Remove corned beef from package and place it, any accumulated package juices, and pickling spice package into a large pot or Dutch oven. Cover brisket with water up to 1-inch above the brisket. Place a small plate on top of the meat to keep it submerged. Bring to a low simmer for 90 minutes. Remove from heat and let rest in water while it cools to room temperature – this will help to leech some of the salt from the meat.
- Remove corned beef from poaching liquid and pat dry with paper towels. Stir together the rub ingredients and sprinkle over all sides of the corned beef. Wrap tightly in plastic wrap and let rest refrigerated overnight. Reserve the poaching liquid for cooking potatoes and/or cabbage.
- Remove corned beef from refrigerator an hour or so before you want to start grilling.
- For Sauce: meanwhile, stir together the stout, brown sugar, vinegar, and salt in a small saucepan. Bring to boil and reduce to ½ cup; about 15 to 20 minutes. Keep an eye on it as it's going to want to boil over. Once reduced, remove from heat and stir in the mustard. Set aside to cool. The sauce can be made the day before.
- Tear off a piece of heavy-duty aluminum foil (or two pieces of regular foil) big enough to wrap the corned beef. Place the corned beef in the middle of the foil and spoon over some of the sauce. Bring up the sides of the foil and seal.
- Set up grill for indirect cooking (no need for a drip pan) and stabilize the temperature around 300°F to 325°F. Place foil-wrapped corned beef on the grill (not over the heat) and close the grill cover. Cook until the internal temperature of the meat is 180°F to 185°F.
- Remove from grill and unwrap. Optional: place cooked brisket over direct heat and brush with more sauce and cook for a minute or two to get some caramelization on the meat and sauce, flip and repeat.
- Remove from grill and let rest for 15 minutes. Pull brisket into long strands and then run a knife through the meat until the strands are ½- to 1-inch long. Toss with remaining sauce. Serve on toasted bread or buns topped with cole slaw.
Cheers and Happy Grilling!
~Jeff
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- Grilling Master Class: Easy Pulled Pork
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- Short Ribs on a Bull Grill
- Pizza Cheesesteak on a Bull Griddle
- Grill Master Class: Steak 101
- Hibachi Steak with Mustard Soy Sauce on your Bull…
Related
FAQs
But with good reason. Until 1975 when it was banned by the USDA, potassium nitrate (saltpeter) was used to preserve meats and keep their red color. But it's not exactly a health product — saltpeter is an active ingredient in gunpowder, and considered poisonous.
Does corned beef get more tender the longer you boil it? ›
Information. Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.
Why do you soak corned beef before cooking? ›
Soak the corned beef for at least 2 hours in warm water prior to cooking. This will help to draw out large amounts of salt, used during corned beef process. We recommend letting it soak 30 minutes for every pound.
What does beer do to corned beef? ›
Using beer to cook corned beef is a popular method because it adds flavor and complexity to the dish.
What does corned beef do to your body? ›
Corned beef is processed red meat made by brining brisket in a salt and spice solution to flavor and tenderize it. While it provides protein and nutrients like iron and vitamin B12, corned beef is relatively high in fat and sodium. It's also a source of certain compounds that may increase your risk of cancer.
What was saltpeter used for in the old days? ›
In former times, the demand for saltpetre as an ingredient of gunpowder led to the formation of saltpetre plantations, or nitriaries, which were common in France, Germany, and other countries; the natural conditions were simulated by exposing heaps of decaying organic matter mixed with alkalis (lime, etc.) to ...
What happens if you don't rinse corned beef before cooking? ›
1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.
What is the secret to the best corned beef? ›
Because corned beef comes from brisket, a tough cut of meat. You need its connective tissue to break down so you can have tender results. Some like to braise their corned beef in an all-water liquid, with various spices and salt; others add beer to the mix to further tenderize the meat.
What is the best method of cooking corned beef? ›
The most common method for cooking corned beef and cabbage is boiling. Put the meat in a large pot, cover it with water or beef broth, add a seasoning packet and boil before lowering the heat to a simmer. Cook for 2 to 3 hours or until the meat is tender and cooked to your liking.
Why do people put vinegar on corned beef? ›
Adding several tablespoons of apple cider vinegar to the water when cooking corned beef will prevent shrinking and tenderize it. To prevent corned beef from turning stringy and dry after cooking, let it cool in the cooking liquid until it is warm rather than hot, then remove and slice for serving.
Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.
Should you use the juice in the corned beef package? ›
To make the corned beef, open the sealed package right over the slow cooker, because you want to include the brine in the cooking liquid. Don't discard the brine.
What kind of beer is Guinness? ›
The original Guinness is a type of ale known as stout. It's made from a grist (grain) that includes a large amount of roasted barley, which gives it its intense burnt flavor and very dark color.
Why do Irish people like corned beef? ›
However, when Irish immigrants arrived in the US in the 19th century, they found that corned beef was a cheaper alternative to traditional Irish bacon, which they had eaten in Ireland. Corned beef is a unique cut of meat and is similar to salt-cured brisket.
Why is my corned beef always tough? ›
High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.
Is sodium nitrate bad for you? ›
Although the use of sodium nitrate (NaNO3) in cured meats is permitted by the U.S. Food and Drug Administration, multiple studies have connected nitrate overconsumption to cancer, higher risks of neurological illnesses and heart diseases.
What is the purpose of saltpeter? ›
Saltpeter is a common food preservative and additive, fertilizer, and oxidizer for fireworks and rockets. It is one of the principal ingredients in gunpowder. Potassium nitrate is used to treat asthma and in topical formulations for sensitive teeth.
What is a substitute for saltpetre in curing? ›
Saltpetre was used in curing but is no longer used commercially (though apparently trace elements are allowed in some jurisdictions) because it can be toxic in quantity. Instead, sodium nitrate or sodium nitrite is used.
Is saltpeter the same as prague powder? ›
Prague Powder #1 Substitute
If you cannot find Prague powder #1, a good substitute is saltpeter, which is another name for potassium nitrate. It works by drawing the moisture out of the meat cells via osmosis, kills bacteria, and provides the same preservative benefits as curing salt.
