Saint Patrick's Day is fast approaching, bringing with it national celebrations of eating, drinking, parades, and prominent displays of green. Here's our take on Pat's most famous dish, Grilled Corned Beef. Traditionally just boiled, grilling unlocks more aromatics and flavors in the meat.
One of the most popular items to enjoy on this day is corned beef. Corned beef is a traditional dish served with boiled potatoes and cabbage for a delicious Irish meal on St. Patrick's Day. Its name comes from an old process of curing beef with large grains (or "corns") of salt. It has been around for centuries and was commonly eaten by Irish immigrants in America. There are many ways to prepare it, but grilled is one of our favorites.
The cooking preparation must begin by soaking the meat to rehydrate it and pull that salt back out. The traditional spices are a rub of peppercorns and coriander seeds, but we also add thyme, paprika, and garlic powder. The glaze is a final sweet and spicy note of orange marmalade, brown sugar, whiskey, and Dijon mustard. So fire up the grill, grab your favorite Irish drink, and don’t forget to wear something green – you don’t want to get pinched while grillin’.
Grilled Corned Beef Ingredients
- 4 -5 lbs beef brisket, trimmed of excess fat
- 2 tablespoons peppercorns
- 2 tablespoons coriander seeds
- 1⁄2 tablespoon onion powder
- 1 teaspoon thyme, dried
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1⁄2 cup orange marmalade
- 2 tablespoons brown sugar
- 1⁄4 cup Irish whiskey
- 1⁄8 teaspoon ground nutmeg
- 1 tablespoon Dijon mustard
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
Grilled Corned Beef Directions
- Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water.
- Place the seasonings in a pan to warm, then grind them.
- Rub this on the rinsed and dried corned beef brisket.
- Corned beef is frequently sold with a spice packet; you can use it in place of the spices I have listed. You want it to get deep inside so the flavors will spread.
- Rinse and simmer your corned beef for 1 hour, hopefully in Guinness, and some carrots, onions, and parsnips.
- Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Be careful not to burn your hands.
- The liquid can be used for potatoes.
- (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
- Over high heat sear, the simmered beef over high heat just to get grill marks.
- Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
- You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F. Grill until the internal temperature of the meat reaches more than 165 degrees F.
Meanwhile, prepare the glaze.
- Mix the glaze ingredients together.
- Cook over medium heat, constantly stirring until mixture comes to a boil.
- Spread over cooked meat, then proceed with cooking.
- Baste the corned beef every 30 minutes.
- Remove and let sit 10 minutes before slicing.