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7400BBQ Corned Beef and Cabbage

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  • Jamie Rahm
    Oct 29, 2001
    • 0 Attachment
      Bbq Corned Beef and Cabbage
      Recipe courtesy Tom Hurley
      TVFN, Calling All Cooks, Show #CA1B25

      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
      1/2 cup balsamic vinegar, reduced to 1/4 cup
      Kosher salt
      Pepper, to taste

      For the potatoes
      10 ea. Large white rose potatoes
      1 stick of butter
      1 cup of cream
      * cup of fresh parsley, chopped
      Kosher Salt
      Pepper to taste

      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. ***
      NOTE: 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.
      (Depending on how dense the beef is, this will take about 1 1/2 to 2
      hours). Try not to over cook by keeping the temperature around 240
      degrees if possible. Add BBQ sauce at the end of cooking process. The
      BBQ sauce is optional, any will do.

      For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the
      cabbage very thin. Remember to slice the head of cabbage into
      quarters. (It is much easier to hold and cut). Bring the water that
      the brisket was cooked in to a boil. Blanch the cabbage for about 5
      minutes. Strain and Cool. Sauti the cabbage in the duck fat and
      balsamic vinegar. Try not to over cook. Season with salt and pepper.

      For the potatoes: Bring water to a boil in a large stockpot. Peel the
      potatoes and cut them in half. Place the potato halves into a
      strainer. Place the strainer into the pot. Try to steam the potatoes
      - not boil them. 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 & 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.

      The recipes for this program, which were provided by contributors and
      guests who may not be professional chefs, have not been tested in the
      Food Network's kitchens. Therefore, the Food Network cannot attest to
      the accuracy of any of the recipes.

      Prep Time: 10 minutes
      Cook Time: 2 hours 45 minutes