CORNED BEEF BURNT ENDS
Celebrate St. Patrick's Day with this amazing twist on Burnt Ends using Corned Beef and a delicious Guinness Glaze!
Author:
Owen Quirk
INGREDIENTS
CORNED BEEF BRISKET
- 1 corned beef brisket
- Black pepper
- Paprika
- Onion powder
- Garlic powder
GUINNESS GLAZE
- 1 can Guinness stout
- 1 cup brown sugar
- 1/2 cup honey
- 3 tbsp brown mustard
REUBEN STYLE DIPPING SAUCE
- 1 cup mayonnaise
- 1/3 cup ketchup
- 4 tsp horseradish
- 1 tsp Worcestershire sauce
DIRECTIONS
- Place corned beef in water and desalinate overnight in refrigerator.
- Remove, pat dry, and apply rub (no salt needed).
- Light Pit Barrel® according to instructions.
- Cook until internal temperature reaches 165°.
- Transfer to cast iron pan and add Guinness. Cover with foil and return to cooker.
- Cook until probe tender (195°–207°, approx. 203°).
- Mix all dipping sauce ingredients and refrigerate.
- Dice corned beef, return uncovered to cooker 10–15 minutes to thicken sauce.
- Remove meat from pan.
- Simmer thickened sauce with remaining glaze ingredients until reduced.
- Toss burnt ends in glaze and serve with dipping sauce.
