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Today is the day!! Traditional Corned Beef is getting a much-needed flavor nitrate free makeover!! After you try this Ginger Stout Smoked Corned Beef you will never look at corned beef the same way!
I have a lot of family and friends that love Saint Patrick’s Day, every year they indulge in some authentic corned beef and cabbage, while I sit there and cringe. It is not my favorite meal by far. Just something about that pink meat. That is why a few years ago I started to experiment, how can I make this dish more desirable? That is when Ginger Stout Smoked Corned Beef came to life.
The first step to transforming a dish is to do a little research. What is Corned Beef?
The simple answer is, it is a beef brisket (some people use beef round roast) that has been brined and cured for several days. A brine is a water-saturated marinade, a process of soaking the meat in flavor for an extended period, and typically salty. To cure meat… yeah doesn’t sound great right?
But the curing is what gives the corned beef that pink color, to be more specific it is saltpeter. Do you really want to know what saltpeter is? Okay… you may not like what you are about to read.
Saltpeter is a sodium nitrate plus sodium chloride blend. It is known chemically as potassium nitrate. Common uses for this chemical are fireworks and gunpowder, and if mixed strong enough it is known to dissolve tree stumps. Told you, you may not like what you read.
That is why my corned beef is not pink it is nitrate free. I don’t know about you, but gunpowder is not on my favorite food list.
So, know we got that settled, we know the corned beef will look more like beef and we know the basic process of how it is made. The next thing is how can we tone down the pungent corn beef flavor yet elevate it in all its glory. AKA bring out the good eliminate the bad.
Basic ingredients in a corned beef brine is a picking spice consistent of Mustard, allspice, clove, peppercorns, kosher salt, coriander, ginger, red pepper flakes, bay leaf, and cinnamon. Some add juniper berries, beet juice, sauerkraut liquid, and/or vinegar. Then you take your spices place them in hot water add ice and soak meat.
One thing I have a hard time with when it comes to Corned Beef is it is way too salty and the flavor is just one note. I don’t know about you, but I like my food to sing with every bite.
So, I added depth by toasting the spiced, I decided not use kosher salt but a blend of sea salt, Hickory smoked salt, and a sel marin de guerande grey sea salt. Then I added the water brought it to a boil and to counterbalance the saltiness of the brine I added granulated sugar and brown sugar. I also added a little apple cider vinegar for some acidity.
Then as I was shopping I thought what goes best with corned beef… stout beer, and since I had a 6 pack, which would take me months to drink, I decided hey add it to the brine.
Poured everything into a large bowl of ice placed the brisket in and there wasn’t enough liquid. I didn’t want to add more water. In my mind adding water means diluting the flavor. I had some ginger beer still in the fridge from cocktails I made over the Christmas holiday. I thought ginger spice is in the seasoning blend, what do I have to lose and added it.
Most recipes for corned beef recommend soaking your brisket in the brine for 7-10 days. I only soak mine for 48 hours, I don’t have a huge chef’s fridge, and I need the space, so 7-10 days just isn’t practical for me and many other home cooks.
When the 48 hours are up, remove the Ginger Stout Smoked Corned Beef from the brine, do not rinse. Before I throw the Ginger, Stout Smoked Corned Beef on the smoker I like to add a dry rub. I take the same pickling spice blend I brined the brisket in and ground them in my coffee grinder and sprinkle liberally.
The next steps are the easiest, smoke with cherry wood for one hour, remove from smoker, place in slow cooker with another bottle of stout beer and ginger beer, and allow to cook on high for 6 hours.
Yes, this Ginger Stout Smoked Corned Beef will not disappoint, nitrate free, full of bold, well rounded, balanced flavors. Perfect for your Saint Patrick’s Day Celebration.
All that is left is for you to grab yourself a drink, put on some good music, and get cookin’!!
Traditional Corned Beef is getting a much-needed flavor nitrate free makeover!! After you try this Ginger Stout Smoked Corned Beef you will never look at corned beef the same way!
Take all the picking spice ingredients and place in spice grinder. Grind until everything is crushed and well combined
For the Brine
In a large saucepan toast 4 tablespoons pickling spice for 2 minutes. Add water to the saucepan and bring to a boil.
Once boiling has started reduce heat to a simmer add the salt and the sugar and stir until it is completely dissolved approximately 10-12 minutes.
Once completely dissolved remove from heat and allow to cool slightly.
Place ice in a large airtight container that can hold the brisket and brine. Pour contents from the saucepan over the ice stir in apple cider vinegar, stout beer, and ginger beer. Submerge the brisket in the liquid, seal, and close the container, and refrigerate for 48 hours.
Smoke Time
Grind up 3 tablespoons pickling spice and mix it with the smoked sea salt.
Prep smoker with cherry wood chips
Remove brisket from the brine, do not rinse, sprinkle with ground pickling spice and salt mix.
When the smoker is ready, place brisket in and allow to smoke for 1 hour.
Slow-Cooker Time
Once brisket has smoked for one hour, place it in a crock-pot, slow cooker with a bottle of stout beer and a bottle of ginger beer, and allow to cook on low for 6 hours.
When 6 hours are up, remove the brisket from the liquid, set on a cutting board and allow to rest 10 minutes. When cutting the brisket, cut against the grain for slices, if you want it shredded cut with the grain.
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I know when I researched Corned Beef and Found out the whole Nitrate thing… YUCK!! But when I found out it was perfectly fine to do nitrate free life was good again!! Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
If you are talking about the dried candied ginger, yeah I don’t like that either. Is it just I don’t even know the words… weird? But! I do like ginger mixed with other spices it helps tone it out, but if you don’t like too much ginger just replace the ginger beer with some water or veggie stock. Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
It is a disturbing fact, when I found that out all I could think is why… why would someone even want to add that to something… That was an answer I could not find but when I do I will share. I would apologize for making your tummy rumble but that is part of my job and kind of a goal so thank you for helping me complete my mission!! Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
I don’t know if it is my age or just this day in age we live in but when the meat doesn’t look like meat we should question it!! LOL Thank you so much!! Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
I really don’t celebrate it like I used to, however, I do crack open a few IBC root beers with the kids and do some crafts while we indulge in so good Irish food! Glad you liked my spin on it, thank you so much Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
Thank you!! I honestly don’t eat a lot of red meat or pork. My husband is all about the meat and potatoes, however, so I cook a lot of it. If it was up to me it would be seafood and veggies with chicken on Sundays!! Leah Ashley recently posted…February’s Top 10 Healthy Meals and Whisking Thoughts
You didn’t miss anything. Just like most recipes (in books, on the internet) most spice blends typically make more then what you need. The reason for that is because the amount you will end up with will really depend on the size of the allspice berries, cloves, and all that good stuff. But once you grind it all together you will end up with approximately 9-11 tablespoons (sometimes even less), so I prefer to error on the side of caution to make sure whoever makes the recipe has enough pickling spice to follow through with the recipe, there is nothing worse than running out when you need more.
Oh my goodness this looks amazing! Perfect for St. Patrick’s Day! I’m going to pin this for later.
Thank you!!
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
This looks and sounds so good. I’ve never made corned beef before but this might have to be on the menu for St. Patty’s Day!
Corned beef is just one of those dishes you love it or you don’t.
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
Wow I have never eaten corned beef but it does sound delicious!
Well you should give it a try this saint patty’s day, festive and yummy!!
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
Oh wow, this looks great! I didn’t know about the whole nitrate mess – all I knew was that I didn’t like corned beef! Thanks for the great recipe!
I know when I researched Corned Beef and Found out the whole Nitrate thing… YUCK!! But when I found out it was perfectly fine to do nitrate free life was good again!!
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
It looks very delicious.
I’m not a huge fan of ginger and I think I never used it as a spice in recipes. I will have to give it a try.
If you are talking about the dried candied ginger, yeah I don’t like that either. Is it just I don’t even know the words… weird? But! I do like ginger mixed with other spices it helps tone it out, but if you don’t like too much ginger just replace the ginger beer with some water or veggie stock.
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
Oh my God this looks amazing. Seriously made my stomach growl. So disturbing why this meat is usually pink! Yours looks so much better!
It is a disturbing fact, when I found that out all I could think is why… why would someone even want to add that to something… That was an answer I could not find but when I do I will share. I would apologize for making your tummy rumble but that is part of my job and kind of a goal so thank you for helping me complete my mission!!
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
This looks so good! I love that you took the time to research about making it nitrate-free! Thank you for the recipe!
Kendra recently posted…Strawberry Spinach Salad with a Fresh Strawberry Vinaigrette
I don’t know if it is my age or just this day in age we live in but when the meat doesn’t look like meat we should question it!! LOL Thank you so much!!
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
This has me so excited for St Patrick’s Day, one of my favorite holidays! Thanks for the great idea to switch up corned beef!
I really don’t celebrate it like I used to, however, I do crack open a few IBC root beers with the kids and do some crafts while we indulge in so good Irish food! Glad you liked my spin on it, thank you so much
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
Oh my! This looks so delicious! I don’t eat beef too often, but this I must try! Saving!
Thank you!! Invite some friends and enjoy!!
Leah Ashley recently posted…Ginger Stout Smoked Corned Beef
Looks interesting. We aren’t a beef-eating family but I like the final outcome and presentation.
Thank you!! I honestly don’t eat a lot of red meat or pork. My husband is all about the meat and potatoes, however, so I cook a lot of it. If it was up to me it would be seafood and veggies with chicken on Sundays!!
Leah Ashley recently posted…February’s Top 10 Healthy Meals and Whisking Thoughts
Looks great. Giving a try and wondering why mix 13 tablespoons pickling spice and only use 7 tablespoons in the recipe. I miss something?
You didn’t miss anything. Just like most recipes (in books, on the internet) most spice blends typically make more then what you need. The reason for that is because the amount you will end up with will really depend on the size of the allspice berries, cloves, and all that good stuff. But once you grind it all together you will end up with approximately 9-11 tablespoons (sometimes even less), so I prefer to error on the side of caution to make sure whoever makes the recipe has enough pickling spice to follow through with the recipe, there is nothing worse than running out when you need more.