Corned Beef Burnt Ends
Celebrate St. Patrick's day with this amazing twist on Burnt Ends using Corned Beef and a delicious Guinness Glaze!
1 corned beef brisket
1 can of guinness stout
1 cup of brown sugar
½ cup of honey
3 tbs of brown mustard
1 cup mayonnaise
1/3 cup ketchup
4 tsp horseradish
1 tsp worcestershire sauce
2 tbs finely chopped onion
1 tsp hot sauce
½ tsp paprika
salt to taste
Corned Beef Brisket
Reuben Style Dipping Sauce
Place your corned beef in a bowl with water. Desalinate overnight in cold water in the fridge to draw out some of the salt.
Remove corned beef from water and pat dry. Apply rub mixture to the meat. *Note there was no salt used in the dry rub. The corned beef will be salty enough on its own.
Put it in the Pit Barrel® until it reaches 165° internal temperature.
Once internal temperature has reached 165°, remove corned beef from the grate and place in to a Pit Barrel® safe dish or cast iron pan.
Add can of Guinness to the cast iron pan where the corned beef is, cover the dish with foil and place back on the Pit Barrel® until the corned beef reaches an internal temperature of 203°. *The main think you are looking for is for the corned beef to become probe tender. This can happen anywhere between 195° and 207°.
While corned beef is cooking, add all ingredients from the reuben styled dipping sauce to a bowl and mix. Set in fridge until end of cook.
Once the corned beef is probe tender, remove it from the Pit Barrel® and dice it up into pieces. Once you have diced the corned beef, place it back in the cast iron pan or Pit Barrel® safe dish and place back on the Pit Barrel® uncovered for an additional 10-15 minutes to allow the sauce to thicken.
Once sauce has thickened, remove corned beef from the pan.
Add thickened sauce to a pan along with remaining 'glaze' ingredients. Bring ingredients to a boil and then reduce to a simmer to allow it to thicken.
Toss glaze over corned beef burnt ends and serve with reuben style dipping sauce!