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!
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.
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
Preparing the Corned Beef
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.
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.
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.
Fire up a clean medium heat grill. 300 – 325 degrees.
Put the corned beef on to a medium high grill; offset (not directly over the fire)
Cook with smoke until the meat reaches about 165 degrees.
Then wrap with foil while adding a tasty liquid. We used Chicken Stock.
Then back on the grill to finish
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.
This one finished just short of 200 degrees.
Let it rest for about 10 – 15 minutes.
Slice thin and enjoy with your grilled cabbage.
The potatoes we made for the Daylight Saving episode would be a perfect with this dish.
Cannon Ball Cabbage was Grate Fun!
- 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.