A Truly Innovative Way to Prepare Corned Beef and Cabbage

Corned Beef and Cabbage

GratePlate – Corned beef and Cabbage

 

Saint Patrick’s Day is observed March 17 and is a feast day for the patron saint of Ireland.  Holidays mean its FIRE IT UP for “food time” on GrateTV!

 

 

 

 

 

On the Grill

Corned Beef and Cabbage on the Bullet

 

Corned beef and cabbage is traditional Irish American celebration food.  This dish is usually done by braising or boiling, but here at GrateTV.com we are going to twist it “outdoor style” and cook our meal on the grill.

 

 

 

Watch What is Corned Beef Episode

Corned beef is beef brisket that has been corned.  Corned is another word for wet cured, or brined.  Whole packer briskets are soaked in a corning solution that traditionally has salt, curing salt, sugar, garlic, pickling spices and water.  The beef and cure sit in a stable cold environment for a period of time.  Once the curing process is complete, we cook it with a hot and fast brisket technique, fire up some cabbage and eat a tasty traditional dish with that GrateTV grilling spin.

 

What you will need
  •  Corned beef, flat or point.  Point is more forgiving and will make a tender, moist, cooked corned beef.
  • A nice fresh head of green cabbage
  • Garlic Pepper blend or granulated garlic, salt and black pepper.

 

Gather the Ingredients
ingredients

Gather the Ingredients

 

Preparing the Corned Beef

 

Typical package

The package will usually have pickling spice included.

 

The brine that is used for curing corned beef is always very salty.   Traditional braises or a simmering cooking method will leach out much of the salt while the meat is cooking.  Soaking the corned beef overnight or even for a few hours will help leech out that strong salty reflection, and bring the flavor of the meat back to the forefront.  Here is what you will get in a typical package of corned beef.  Beef and pickling spices.

 

Leech out the salt

Soak the meat in water, changing every 2 – 3 hours.

 

 

 

Put the meat into a re-sealable bag and soak overnight changing the water as often as you remember.  Every 2 or 3 hours is optimum.

 

 

 

 

Seasoned beef

Well seasoned Corned Beef

 

 

 

Drain the water and pat the beef dry.  Season the meat well with the garlic pepper blend.  Let it rest a few minutes to allow the spices to bloom.

 

 

Med H Grull

Medium high grill

 

 

 

 

Fire up a clean medium heat grill.  300 – 325 degrees.

 

 

 

 

 

 

On the grill, offset

Offset on the grill

 

 

 

Put the corned beef on to a medium high grill; offset (not directly over the fire)

 

 

 

 

 

Cook to 165

Get ready to wrap with foil at 165 degrees

 

 

 

Cook with smoke until the meat reaches about 165 degrees.

 

 

 

 

 

 

 

Add a tasty liquid

Add a tasty liquid

 

 

 

Then wrap with foil while adding a tasty liquid.  We used Chicken Stock.

 

 

 

 

 

 

 

Back to the grill

Wrap with foil then back on the grill

 

 

 

Then back on the grill to finish

In the foil

Cook until the meat is tender

 

 

 

 

 

 

Continue to grill until the meat is tender.  This temperature varies a lot with brisket.  Start checking after about 2 hours in the foil.  Depending on your grill temperature, it should be getting done and feeling like it’s tender.  The probe will slide in with little to no resistance when the meat is tender.

 

 

 

Finished

Done temperature for this piece of meat

 

 

 

This one finished just short of 200 degrees.

 

 

 

Smoked Corned Beef

 

 

 

 

Let it rest for about 10 – 15 minutes.

 

 

 

Corned Beef and Cabbage

GratePlate – Corned beef and Cabbage

 

 

 

 

Slice thin and enjoy with your grilled cabbage.

 

 

 

 

 

The potatoes we made for the Daylight Saving episode would be a perfect with this dish.

Watch the Daylight Grilling Episode

Cannon Ball Cabbage was Grate Fun!

Watch the Cannon Ball Cabbage Episode

Cannon Ball Cabbage

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cannon Ball Cabbage

Ingredients

  • 1 fresh cabbage
  • 4 Tablespoons butter
  • 2 Tablespoons rendered bacon fat
  • 1 chicken bouillon cube
  • Seasonings of your choice.

Instructions

  1. Core the cabbage completely.
  2. Fill the hole made by removing the core with butter and rendered bacon fat.
  3. Wrap in foil about ½ to 2/3 of the way up to protect the outer leaves
  4. Place on grill with corned beef 1 hour before the meat is scheduled to be finished
  5. Remove from the grill, pour any of the melted contents still in the cavity into a bowl.
  6. Chop the cabbage, add to bowl with melted compound butter, mix well, season to taste and serve with corned beef/pastrami.
  7. Note: Raw bacon makes a great filler, but you have to get the bacon cooked thoroughly, 165 degrees, before you remove the cabbage.
http://gratetv.com/a-truly-innovative-way-to-prepare-corned-beef-and-cabbage/

 

Fun Facts about Saint Patrick’s Day

  • St. Patrick’s Day is observed on March 17 because that is the feast day of St. Patrick, the patron saint of Ireland. It is believed that he died on March 17 in the year 461 AD. It is also a worldwide celebration of Irish culture and history. St. Patrick’s Day is a national holiday in Ireland, and a provincial holiday in the Canadian province of Newfoundland and Labrador.
  • The actual color of St. Patrick is blue. Green became associated with St. Patrick’s Day during the 19th century. Green, in Irish legends, was worn by fairies and immortals, and also by people to encourage their crops to grow.
  • Patrick’s birthname was Maewyn. He was born in Roman Britain. He was kidnapped into slavery and brought to Ireland.
  • St. Patrick did not actually drive snakes out of Ireland; the snakes represent the pagans that he converted to Christianity.
  • The shamrock: According to legend St. Patrick used the three leaf clover (or shamrock) to explain the Trinity.
  • The very first St. Patrick’s Day parade was not in Ireland. It was in Boston in 1737.
  • In Chicago, and Savannah on St. Patrick’s Day, the rivers are dyed green.
  • In Seattle, there is a ceremony where a green stripe is painted down the roads.
  • Most Catholics attend mass in the morning and then attend the St. Patrick’s Day parade.
  • Many people wear green on this holiday to avoid being pinched.
  • The phrase, “Drowning The Shamrock” is from the custom of floating the shamrock on the top of whiskey before drinking it. The Irish believe that if you keep the custom, then you will have a prosperous year.
  • Many bars in the United States, and abroad, serve green beer to celebrate St. Patty’s Day.

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2 Responses to A Truly Innovative Way to Prepare Corned Beef and Cabbage

  1. Everett De Morier March 17, 2013 at 1:20 pm #

    I thought I had grilled just about everything, but corned beef and cabbage on the grill is one I’ve never tried — if done right, you can have that smokey bark right along with the tenderness of the corned beef.

    I’ll have to try this one soon.

    Everett De Morier
    Bangzingpow.com

    • Bill West March 17, 2013 at 5:37 pm #

      Thanks Everett,
      Give it a try – we loved our results. Happy St Patricks day!

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