Tender Dutch Oven Non-Alcoholic Beer Corned Beef Brisket (Print Version)

Slow-cooked Dutch Oven Non-Alcoholic Beer Corned Beef Brisket delivers deep flavor. My easy recipe uses a simple process for juicy, tender results.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Dairy-Free, Non-Alcoholic

# Ingredients:

→ Briskets & Base

01 - Corned Beef Brisket (flat cut, about 3-4 lbs)
02 - Non-Alcoholic Beer (12 oz bottle or can, amber or dark)

→ Flavor Enhancers

03 - Beef Broth (4 cups, low sodium)
04 - Pickling Spice Packet (usually included with brisket, or 1 tbsp store-bought)

→ Aromatic Veggies

05 - Large Onion (1, quartered)
06 - Garlic (4-5 cloves, smashed)
07 - Carrots (3-4 medium, peeled and roughly chopped)

→ Garnish & Serve

08 - Fresh Parsley (for garnish, optional)

# Instructions:

01 - First things first, take that corned beef brisket out of its packaging. You'll want to give it a good rinse under cold water, really getting rid of any excess brine. I always pat it dry with paper towels next, this helps later if you decide to sear it a little. This step is crucial for balancing the saltiness, trust me, I learned that the hard way when I skipped it once! You want that rich beefy flavor, not just salt.
02 - Heat a tablespoon of olive oil in your Dutch oven over medium-high heat. Once it’s shimmering, carefully place the brisket in the pot and sear it for about 3-4 minutes per side, until it gets a nice golden-brown crust. This step, honestly, adds so much depth to the Dutch Oven Non-Alcoholic Beer Corned Beef Brisket. It locks in flavor! Don't worry if it splatters a bit; that's just part of the kitchen chaos.
03 - Pour in the non-alcoholic beer and beef broth. Make sure the liquid mostly covers the brisket. Now, toss in that pickling spice packet, along with your quartered onion and smashed garlic cloves. Oh, the smells start to build even now! Give it a gentle stir to mix everything around. This is where the magic really begins for your Dutch Oven Non-Alcoholic Beer Corned Beef Brisket.
04 - Bring the liquid to a gentle simmer, then reduce the heat to low. Cover your Dutch oven tightly and let it cook for about 2.5 to 3 hours. This is the patience part, but it’s so worth it. Check on it occasionally; you want a very gentle bubble, not a rolling boil. This slow cooking is what makes the corned beef brisket so incredibly tender, falling apart with just a fork.
05 - After that initial cooking time, add your chopped carrots to the pot. Re-cover and continue to cook for another 30-45 minutes, or until the carrots are tender and the brisket is fork-tender. You’ll know it’s ready when a fork easily pierces the meat. Don't rush this final stage; those carrots need time, and the brisket just gets better.
06 - Once cooked, carefully remove the brisket from the Dutch oven and place it on a cutting board. Tent it loosely with foil and let it rest for at least 15-20 minutes. This resting period is non-negotiable, seriously! It allows the juices to redistribute, making for a much juicier slice. Then, slice the Dutch Oven Non-Alcoholic Beer Corned Beef Brisket against the grain for maximum tenderness. Serve it up with those delicious veggies and a spoonful of the savory broth.

# Notes:

01 - Don't skip the resting time for the brisket; it makes all the difference in tenderness.
02 - Store leftovers with some of the cooking liquid to keep them moist and flavorful.
03 - Try a non-alcoholic stout for a surprisingly rich and darker flavor profile.
04 - Serve with creamy mashed potatoes and a dollop of grainy mustard for the ultimate comfort meal.

# Tools You'll Need:

01 - Large Dutch oven
02 - cutting board
03 - sharp knife
04 - tongs
05 - meat thermometer.

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 15g
Protein: 40g

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