Barbecued St. Patrick’s Day Corned Beef, Cabbage, and Potatoes

BBQ Corned BeefSt. Patrick’s Day will soon be here so head to the store to purchase the ingredients for a traditional Irish-American March 17 meal: corned beef, cabbage, and potatoes. Prepare this meal in a different way this year, dusting off the grill for some BBQ action! The time it takes to cook this meal provides an opportunity to relax and enjoy some brews with friends while building your appetite.

Corned Beef Ingredients:

  • One 5 to 6-pound corned beef
  • 1 gallon water
  • 3 cups BBQ sauce
  • 2 tablespoons pickling spices

Ingredients for Cabbage:

  • 1 head of green cabbage
  • 1 head of red cabbage
  • ½ cup balsamic vinegar (reduced to ¼ cup)
  • 2 tablespoons duck fat
  • Salt
  • Pepper

Ingredients for Potatoes:

  • 1 cup cream
  • 10 large white rose potatoes
  • ¼ cup chopped parsley
  • 4 ounces butter
  • Salt
  • Pepper

Step 1: Bring water to boiling in a large stock pot. Add the corned beef and pickling spices. Simmer the beef for 45 minutes. In the meantime, start the grill and adjust the temperature to 240 degrees. Remove the corned beef after the designated time, reserving the water. Let the beef sit for 10 minutes.

Step 2: Put the corned beef on the grill grate. Cook it slowly, turning frequently so all sides cook evenly. Depending on the density of the beef, this will take between 1 ½ and 2 hours. Baste the beef with BBQ sauce toward the end of cooking time.

Step 3: While the beef is cooking, trim the cabbage, remove the hearts, and wash the remaining cabbage. Cut the cabbage into quarters and then into thin slices.

Step 4: Bring the water used to cook the corned beef back to boiling. Blanch cabbage in the water for 5 minutes, strain, and cool it.

Step 5: Sauté the cabbage in the vinegar and duck fat. Use pepper and salt to season.

Step 6: Begin preparing the potatoes while the beef is cooking by bringing fresh water to boil in a large stockpot. Peel potatoes, halve them, and place the pieces in a strainer. Put the strainer into the stockpot. Cover the pot and cook approximately 20 minutes or until the potatoes are tender when poked with a fork.

Step 7: Melt butter in a small saucepan. Add cream and cook to reduce the volume by one-third.

Step 8: Add parsley and pepper and salt to taste to the ingredients in the saucepan. Serve this over the potatoes.

Step 9: Let the corned beef stand for several minutes after removing it from the grill. Slice the beef thinly, going across the grain.

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