Grilled Corned Beef
Get ready to don your green apparel and celebrate the night away – St. Patrick’s Day is right around the corner. The most common dish attributed to St. Patrick’s Day is Corned Beef, which is actually an American tradition more than historically Irish. Since we are grilling enthusiasts, why not grill it rather than boil it? Here is Grilled Corned Beef, a simple preparation that stays true to the classic, but yield deeper flavor and better texture.
Corned beef is so named because of the process of preserving the beef brisket with salt. Since the packaged corned beef contains an overabundance of salt, much of which is boiled out during the traditional preparation, it is necessary to first soak the salt out. Then it can be readied for the grill by applying the seasonings, which is mostly black pepper and coriander traditionally. It is grilled over indirect heat at about 275 degrees, being basted every 30 minutes to keep it moist and continue to wash away the excess salt. The finished corned beef has beautiful dark color, tender texture, and delightful taste without the excess sodium, and is still perfectly complimented by traditional sides of cabbage and potatoes. So get ready to celebrate this St. Patrick’s Day with tasty Grilled Corned Beef.
Grilled Corned Beef Ingredients
- 1 package corned beef brisket
Grilled Corned Beef Directions
- That hunk of brisket in the package is way too salty, so we need to soak some of the salt and commercial additives out. Simply put your brisket in a large pot, add water to cover, and simmer on high heat below boiling for 45 minutes to an hour. Then, rinse the meat well under cold water, and pat dry.
- Add seasonings. Most cured corned beef briskets come with a seasoning pack, and those are fine. You can also mix up your own rub. Use coarsely cracked black pepper, cracked coriander seeds, onion powder, thyme, paprika, garlic powder, and cayenne. Typically you want a lot of pepper and coriander and less of the other ingredients. Try 4 parts pepper and coriander and 1 part of the others.
- Corned beef acts better at higher temps, so we want to keep the barbecue at 250-275 degrees, and grill the meat as far away from the heat source as possible. Place the meat fat cap up. Grill until internal temperature is about 180 degrees, about 25 minutes per pound.
- During the grilling, you want to baste the corned beef every 30 minutes. Use some of the rub that you prepared before with equal parts of water, oil, and vinegar to makes something similar to a salad dressing. This will keep the meat moist and also help drain out any additional salt left behind. Alternatively, you can baste with Stout beer or the like.
- Remove from grill and allow the brisket to rest for at least 10 minutes. You can even double wrap with foil or a towel and place in a cooler for an hour or two to really allow all the juices to set in.
Taken from BBQ4Dummies.com
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