Carnitas-Style Corned Beef

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  Beef Brisket, Corned(1814g)
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  Yellow Onion
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  Garlic(240g)
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  Beer, Lager
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  1 cup water
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  1 bay leaf
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  1 teaspoon black peppercorns
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  Paprika, Smoked(5g)
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  Butter(45g)
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  Flour, All-Purpose, White(45g)
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  freshly-ground black pepper

Instructions

1. 1Cut the corned beef brisket into 3-inch chunks. Slice the onion into thick rounds and smash the garlic cloves with the side of a knife.
2. 2Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the butter and let it melt until foaming, then add the onion and garlic. Cook 3–4 minutes, stirring occasionally, until the onion begins to soften and turn translucent.
3. 3Add the corned beef chunks to the pot in a single layer. Sprinkle evenly with the smoked paprika and all-purpose flour. Cook 4–5 minutes, turning the beef occasionally, until the flour is lightly golden and the beef develops light browning on the edges.
4. 4Pour in the beer and enough water to barely cover the beef (approximately 2–3 cups). Bring to a gentle simmer over medium-high heat, then reduce heat to low. Cover partially and simmer 60–75 minutes, stirring every 20 minutes, until the beef is fork-tender and breaks apart easily.
5. 5Remove the beef with a slotted spoon and transfer to a cutting board to rest 5 minutes. Strain the cooking liquid through a fine-mesh strainer into a bowl, discarding solids. Shred the beef into large, chunky pieces.
6. 6Return the pot to medium heat with 1½ cups of the strained cooking liquid. Whisk in 2 tablespoons flour until smooth, then cook 1–2 minutes, stirring constantly, until the mixture is lightly golden. Slowly whisk in an additional 1 cup cooking liquid until fully incorporated. Simmer 2–3 minutes, whisking occasionally, until thickened.
7. 7Divide the shredded beef evenly into 6 airtight containers while still warm. Top each with equal portions of gravy, then seal and refrigerate. Alternatively, portion into meal-prep bowls, cool completely, cover, and store.
8. 8To serve: Reheat gently in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through and edges crisp slightly.