This food on a stick is the final piece of our corned beef recipe trifecta. And if you get the meat brining by tonight, you’ll have a baller snack ready just as the Huskies and the Gators tip off the final weekend of college basketball.
This amped-up version of a corn dog is just like a corn dog, but instead of an el cheapo hot dog inside crunchy fried cornmeal batter, it’s corned beef. Essentially, the dish is nothing more than little (or big) cubes of corned beef brisket, slow simmered, skewered, beer battered and deep fried. It’s really easy and really delicious.
On the side, we drink one of our favorite California beers, Sierra Nevada Pale Ale. It’s a hoppy pale ale that works great in the batter and in your belly. It’s incredibly well-balanced and drinkable, and was brewed with enough malt and hops to stand up to salty fried foods.
Since you’re cubing the meat before you place it in the brine, the process is expedited and you only have to leave it in the solution for three days for it to be ready (instead of the original five). We hope your team wins and your bracket ends up looking better than ours.
3-5 pound brisket
Corned Beef brine
For the beer batter:
1 cup flour
⅔ cup fine corn flour (we like Bob’s Red Mill)
1 teaspoon baking powder
1 teaspoon baking soda
2 Tablespoons honey
1 cup of Pale Ale, such as Sierra Nevada
peanut oil for frying
skewers for skewering
mustard for dipping
Make a Corning solution brine.
Cube a brisket into 1 ½ inch cubes and place in the brine. Cover and refrigerate for 3 days.
Remove the brisket cubes from the brine, rinse well and place in a dutch oven with enough beer and/or beef broth to cover. Cover and place in an oven set to 325º for two hours, remove from the oven and let sit out at room temp with the lid still on for an additional hour.
To make the beer batter, combine the flours, baking powder, baking soda, honey, egg, and pale ale, and mix well.
Heat your frying oil to 360 degrees.
Skewer the cubes, dip the skewered meat into the beer batter and gently place in the fryer. Fry until golden brown, about 5 minutes. Serve immediately with mustard, pickles, beer and basketball.