Dutch Oven Crunchy Corned Beef

Recipe View In a large Dutch oven, combine the corned beef brisket and spice packet with 4 cups of water, enough to cover the meat. Add the amber ale, quartered onion, red chiles, garlic cloves, cinnamon sticks, peppercorns, and bay leaves. (5 minutes)

Recipe View Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer gently for 4 to 5 hours, or until the corned beef is very tender. (4-5 hours)

Recipe View In a small bowl, thoroughly combine the brown sugar, ground cloves, ground ginger, ground mustard, celery salt, and caraway seeds. (2 minutes)

Recipe View Remove the cooked corned beef from the Dutch oven and discard the aromatics from the cooking liquid. While the corned beef is still hot, generously rub the brown sugar mixture all over its surface, ensuring an even coating. (5 minutes)

Recipe View Preheat an outdoor grill to medium heat and lightly oil the grill grate to prevent sticking. (10 minutes)

Recipe View Place the coated corned beef on the preheated grill. Cook, turning occasionally, until the coating is caramelized and crunchy, about 5 to 10 minutes. Watch carefully to prevent burning. (5-10 minutes)

Recipe View Remove from the grill and let rest for 10 minutes before slicing against the grain and serving. (10 minutes)