BBQ Corned Beef and Cabbage
- 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
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
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