Home Recipes Dark Beer Braised Corned Deckel

Dark Beer Braised Corned Deckel

Serves 8 Grill 15 minutes

Ingredients

  • 1 corned beef deckle, 4-5 lbs
  • 1 (12 oz) bottle dark beer
  • 1 yellow onion, halved
  • 4 garlic cloves, smashed
  • 3 bay leaves
  • 6 allspice berries
  • 4 whole cloves
  • 1 tsp whole black peppercorns
  • 2 carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • Fresh parsley, chopped, for serving

Method

  1. Rinse the deckel thoroughly under cold water — this fatty cut carries a lot of surface brine.
  2. Place in a large pot, cover with water and the dark beer, and add onion, garlic, bay leaves, allspice, cloves, peppercorns, carrots, and celery.
  3. Bring to a boil and skim off the foam, then reduce to a gentle simmer and cover partially.
  4. Cook low and slow, 3.5-4 hours, until the fat has fully rendered and the meat is fork-tender — deckle needs the extra time to become silky rather than tough.
  5. Remove and rest, tented, 15 minutes.
  6. Strain and skim the braising liquid, then simmer it over medium heat to reduce by half into a rich jus.
  7. Slice thick against the grain.
  8. Nap generously with the reduced jus, scatter with parsley, and serve.

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