Bock Beer Brined Corned Beef

Happy March! Happy almost spring! Happy close enough to St. Patrick’s Day to say Sláinte but also caution against green beer. JUST DON’T DO IT MAN! Drink a Guinness or Smithwick’s instead. And while we are at it happy “oops this might be too late for you to make and have on Sunday but come on why do we have corned beef only once a year” day. This stuff is awesome and we save it for one day? FOOLS I say! Plus this recipe is just too good to only have once a year. Once a month is more like it. Start it now and it will be ready for the first day of spring which is the best holiday ever if you ask me.

This is simple, but word of warning. Patience is a must. Just like the bacon, you need to forget this Bock Beer Brined Corned Beef is in the fridge turning into a slab of McAwesomeness and just go about your days till enough time has passed. (7-10 days*.)

Bock Brined Corned Beef

Go get yourself an 8-10 pound Beef Brisket. (Just feed your friends or eat it ALL WEEK LONG OMG!)

2 quarts of water
2 bock beers
1 cup salt
1 Tablespoon pink salt**
1/3 cup brown sugar
1 head garlic, smashed
4 cups of ice.

Pickling spice:
1 Tablespoon peppercorns
1 Tablespoon all spice berries
1/2 Tablespoon juniper berries
1/2 Tablespoon mustard seed
1/2 Tablespoon whole cloves
1 teaspoon ground ginger
4 bay leaves
1 Tablespoon red pepper flakes (Reduce by half if you would like it less spicy, but really, why???)

*Not a necessity, but imparts flavor and helps create that pink hue corned beef has. With out it the corned beef will be greyish in color and have a different texture. So really, yeah it IS kinda a necessity.)

In a heavy bottomed pot, bring the water to a boil.

Add the salts and sugar and stir till dissolved. Remove from heat.

Add the beer and stir well.

Let cool completely.

Mix all of the pickling spices together.

In a large 2 gallon bag add the brisket, the smashed garlic, 3 tablespoons of the pickling spice mix (reserve the rest for cooking), and cover with the brine.

Add 4 cups of ice and seal the bag, pressing out as much air as possible. Place in a large flat container and make sure the brisket is completely covered with the brine.

Over the next week flip the brisket daily and always make sure the brisket is covered completely by the brine. **So unfortunately you really need to think about the brisket every single damn day for proper corning. But after you flip it and make sure it is still fully submerged, forget about it again.

On day of cooking, remove the brisket from the bag and rinse off all of the spices and brine.

Place in a heavy bottomed pot and cover with water by at least an inch. Add the remaining pickling spices to the pot. Bring to a boil, then reduce to a low simmer and cook for 3-5 hours (check hourly) till the corned beef is fork tender.


We made this for a party we had and before I had the chance to even snap the photo IT WAS GONE! We had to make it again. Which is how we learned that it isn’t just a St. Patrick’s Day thing, but a thing of tasty whenever the mood hits. Well 7-10 days after the mood hits.

Milk Stout Cupcakes

By the way if you are looking for a super McYummy dessert to serve for St. Patrick’s day check out our Milk Stout Cupcakes. Serious skivvy droppers. Yes I just said that…

Cooked up by Jeff & Heather

One Trackback

  1. By Smoke & Honey - He Cooks She Cooks on August 3, 2014 at 2:11 pm

    […] of good food. And good beer. And so we have a reference to go back to when ever we want to make Bock Brined Corn Beef because let’s face it – all I really hear here are crickets… But that is our own […]

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