It’s the time of the year to celebrate Saint Patrick’s Day. Everyone is Irish on this holiday as we celebrate with parades, wearing anything green and gold, drinking green beer, searching for shamrocks and, of course, indulging in corned beef.
Another key to providing even heating to cook and slow roast in your EGG is a Dutch Oven. Enamel-coated Cast Iron is a favorite — exceptionally durable and incredibly easy to clean. After braising, stewing or roasting, the interior of the enameled Dutch oven can be wiped clean with a sponge.
- 1 piece center-cut flat corned beef brisket cured or uncured (about 4-5 lbs.)
- 1 lemon, end-trimmed & thinly sliced
- 1 large onion (about 1/2 lb.), peeled & thinly sliced
- 1 teaspoon black peppercorns
- 1/2 teaspoon whole allspice
- 6 to 8 whole cloves
- 1/4 cup Dijon mustard
- 1/4 cup brown sugar
- Prepare your EGG for indirect cooking at 325°F.
- Discard any flavor packet from corned beef. Rinse meat well under cool running water, rubbing gently to remove exterior salt. Pat dry.
- Lay meat fat side up in the Dutch oven. Lay the thinly sliced lemon (discard seeds) and onion over the meat. Sprinkle with peppercorns, allspice, and cloves.
- Set Dutch oven on the grate. Pour 8 cups boiling water around brisket, place Dutch oven lid to seal and bake until brisket is fork-tender, about 4 hours depending on the thickness (usually about 50 minutes per pound). Your meat thermometer should read an internal temp of 170°F to 180°F to reach fork tenderness.
- Uncover and drain off all but 1 cup of liquid. Reserve the lemon and onion slices and arrange them on top of the meat.
- In a small bowl, mix the Dijon mustard and brown sugar; spread evenly over meat, on top of the lemon-onion mixture. Place Dutch Oven back in the EGG until the mustard mixture begins to brown, 3 to 5 minutes. Place brisket on a cutting board or platter and slice against the grain. Serve hot and with your favorite potato and Irish soda bread recipe.
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