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from Patio and Hearth Products Report

BBQ Corned Beef and Cabbage

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Patio & Hearth Products Report hopes everyone has a fun and safe St. Patrick’s Day weekend.  And if you are looking for a new spin on a traditional meal, try this BBQ Corned Beef and Cabbage recipe:

Ingredients:

 

For the Brisket:

1 gallon water

2 tablespoons pickling spices

1 (5 to 6 pound brisket)

3 cups BBQ sauce

 

For the Cabbage:

1 head red cabbage

1 head green cabbage

2 tablespoons duck fat

½ cup balsamic vinegar, reduced to ¼ cup

Kosher salt and pepper

 

For the Potatoes:

10 large white rose potatoes

4 ounces butter

1 cup cream

¼ cup chopped fresh parsley

Kosher salt and pepper

 

Directions:

For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. Do not discard the water.

Place cooked corned beef on the grill.  Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly.  (About 1 ½ to 2 hours) Keeping the temperature of the grill around 240 degrees.  Add BBQ sauce at the end of the cooking process. The BBQ sauce is optional, any will do.

For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice he cabbage very thin. Remember to slice the head of cabbage into quarters. Bring the water that the brisket was cooking in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.

For the potatoes: Bring water to a boil in large stockpot. Peel the potatoes and cut them in half. Place the potato halves in a strainer. Place strainer in the pot. Cover and cook until they are fork tender, about 20 minutes.

In a small saucepan, melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste.  Serve over potatoes.

Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.

Serve with any dark beer.

 

Recipe from here.

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