A flavorful and tender corned beef brisket slow-roasted to perfection with a spiced beer glaze.
Soak the corned beef brisket in cold water for 2-4 hours, changing the water every 30 minutes.
Soaking helps to reduce the saltiness of the corned beef, ensuring a balanced flavor.
Grind the peppercorns and coriander seeds, then mix with onion powder, thyme, paprika, and garlic powder.
Grinding fresh spices enhances their aroma and flavor.
Pat the brisket dry and rub the spice mixture evenly over the surface. Wrap tightly in plastic wrap and refrigerate overnight.
Allowing the brisket to rest overnight helps the flavors penetrate the meat.
Preheat the oven to 250°F (120°C). Place the brisket in a roasting pan and roast uncovered for 2 hours.
Roasting uncovered initially creates a flavorful crust on the brisket.
Pour the beer over the brisket, cover with foil, and continue roasting for 1.5 hours per pound until the internal temperature reaches 185°F (85°C).
Using a meat thermometer ensures the brisket is cooked to the perfect tenderness.
Let the brisket rest for 15 minutes before slicing against the grain.
Resting allows the juices to redistribute, making the meat more tender and flavorful.
