- 4 -5 lbs beef brisket, trimmed of excess fat
- 2 tablespoons peppercorns
- 2 tablespoons coriander seeds
- 1⁄2 tablespoon onion powder
- 1 teaspoon thyme, dried
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1⁄2 cup orange marmalade
- 2 tablespoons brown sugar
- 1⁄4 cup Irish whiskey
- 1⁄8 teaspoon ground nutmeg
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
Directions See How It's Made
- 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.
- Place the seasonings in a pan to warm then grind them.
- Rub this on the rinsed and dried corned beef brisket.
- 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.
- Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) .
- Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands.
- The liquid can be use for potaoes.
- (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
- Over high heat sear the simmered beef over high heat just to get grill marks.
- Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
- You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F.
- 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.
- Meanwhile prepare Glaze:.
- Mix the glaze ingredients together.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Spread over cooked meat then proceed with cooking.
- Baste the corned beef every 30 minutes.
- Remove and let sit 10 minutes before slicing.
- Pop open a stout and serve with your favorite Irish sides.