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Step 1
Preheat oven to 300 degrees F. Place sliced onion and garlic cloves in the bottom of a large Dutch oven (I use a 6-3/4 quart round wide Le Creuset). Lay corned beef on top of onions, fat cap side up. Add pickling spices or spice packet.
Step 2
Pour beer into pot, adding enough water to almost cover the brisket (see note below). Bring to a simmer on the stove. Cover tightly with the lid and cook for 3 hours in the oven, flipping the corned beef halfway through the cooking time and adding additional water to the pot, as needed, if evaporation occurs.
Step 3
When the corned beef is almost finished braising, combine glaze ingredients in a bowl.
Step 4
Remove the corned beef from the braising liquid and pat dry with paper towels. (Reserve braising liquid in the pot.) If needed, trim the fat cap to a thickness of about 1/4 inch, so that you have a fairly even glazing surface.
Step 5
Lightly score fat side with a sharp knife in a criss cross pattern. Place in a broiler-safe pan or foil-lined rimmed baking sheet (for easy cleanup). Brush the top and sides of the brisket with the glaze.
Step 6
Place the pan or baking sheet on the oven rack 6-8 inches from the broiling element. Broil 4-5 minutes, until the glaze is bubbling. Repeat the process 2 more times, glazing and broiling the brisket for 2-3 minutes each time, until the glaze is caramelized. Important: broilers can vary in terms of intensity. Watch the corned beef carefully so it doesn't burn!
Step 7
Slice corned beef against the grain. If desired, strain braising liquid and spoon over sliced meat upon serving.