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Twice Grilled Guinness Corned Beef with Vegetables and Mustard Horseradish Sauce

Guniess Corned Beef

Prep time:

15 minutes

Cook time:

180 minutes

Yield:

3-4 lbs

Difficulty level:

Simple

If you think you don’t like Corned Beef, I’m asking…no begging you to try this recipe! I’m also a Corned Beef skeptic, but this is definitely the way to eat it! The stout flavors cut the saltiness and really add depth of flavor, but the Hasty Bake Rub N Spice season and sear at the end is what puts it over the top! Goes great with the Mustard Horseradish Sauce and the Vegetables. Serve with our Grilled Cabbage and have a Happy St. Patrick’s Day!

Ingredients

  • Corned Beef
  • 3-4 lb corned beef brisket (and spice packet)
  • 3 bottles stout beer (I prefer Guinness)
  • Fresh cracked black pepper
  • Hasty Bake Rub N Spice (for searing)
  • Vegetables
  • 1 lb red potatoes, quartered
  • 5-6 carrots, chopped in 1 inch pieces
  • 1 medium onion, chopped into 6-8 wedges
  • 2-3 stalks of celery, chopped in 1 inch pieces
  • Mustard Sauce
  • 1 cup deli dijon mustard
  • 1 T prepared horseradish
  • 1T honey

Instructions

  1. Unwrap the corned beef brisket, pat dry with a paper towel, and allow to come to room temperature (about 30 minutes).
  2. Prepare Hasty Bake for baking around 300-350 degrees F.
  3. Place brisket in an aluminum pan, fat side up and sprinkle with fresh cracked pepper and the spice packet that came with the package. Fill the bottom of the pan with 2 bottles of the stout beer.
  4. Cover pan with heavy duty aluminum foil and place on the Hasty Bake for 2 hours.
  5. In a different aluminum pan add the potatoes, carrots, onions, and celery with the liquid from the corned beef.
  6. Turn the brisket over (fat side down) and add the 3rd bottle of stout to the bottom of the pan and bake for about 1 more hour. or until “fork-tender”. Continue to bake in 30 minutes intervals if brisket is not tender after 3 total hours.
  7. Begin baking the vegetables at around the last 30 minutes of cooking time on the corned beef, up to 45 minutes to an hour total baking. (partially while the brisket is baking and partially while it is resting)
  8. To make the mustard sauce: add mustard, horseradish, and honey in a small bowl and stir until combined. Set aside and serve at room temperature.
  9. Once carrots and potatoes are fork tender, remove vegetables from the grill and cover with foil to keep warm.
  10. Crank coals up for searing.
  11. Once brisket has rested for 15-30 minutes, slice the Corned Beef Brisket and liberally season both sides of the slices with Hasty Bake Rub N Spice. Sear on the Hasty Bake until a nice crust forms on both sides.
  12. Serve with vegetables and mustard sauce.

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