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Reubins Corned Beef

Chef.Foodie's picture
Ingredients
  Corned beef brisket 4 Pound
  Stout 24 Ounce (2 Bottles, 12 Ounce Each)
  Regular beer 24 Ounce (2 Bottles, 12 Ounce Each)
  Dijon mustard 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Honey 2 Tablespoon
  Sauerkraut 1⁄2 Cup (8 tbs)
Directions

1. Place brisket in 5-quart Dutch Oven; pour stout ale, beer over meat; bring to boil over medium-high heat; reduce heat to low; cover; simmer 40 minutes per pound (about 2 3/4 hours) or until done, turning once halfway through cooking.
2. Allow meat to cool in cooking liquid; remove meat; discard liquid; place meat 11 1/2 x 9 x2-inch Bake & Roast Pan.
3. Combine mustard, sugar, honey; brush on meat; bake 20 minutes at 375°F. or until nicely glazed; thinly slice meat; serve with sauerkraut.
Makes 10-12 servings

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Party
Cook Time: 
15 Minutes
Servings: 
10

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