BBQ Corned Beef and
Recipes for St.
Patrick's Day - Razzle Dazzle Recipes
"Your source for Irish recipes online for celebrating St. Patrick's Day"
BBQ Corned Beef and Cabbage
1 gallon water
2 tablespoons pickling spices
5 lb brisket (5 to 6)
3 cups BBQ sauce
1 head red cabbage
1 head green cabbage
2 tablespoons duck fat
1/2 cup balsamic vinegar, reduced by half
kosher salt, pepper to taste
10 large white rose potatoes
1/2 cup butter
1 cup cream
1/2 cup fresh chopped parsley
kosher salt and 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. Saute 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 ñ 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
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