Corned Beef and Cabbage on the Grill
2-1/2 pounds corned beef with spice packet
1 celery stalk, trimmed, cut into 1/2 inch diagonal slices
1 carrot, peeled, cut into 1/2 inch diagonal slices
1 small yellow onion, cut into thin wedges
2 cloves garlic, crushed with the side of a knife
1 can (28 ounces) Italian plum tomatoes in juices
1/2 head (1 pound) green cabbage, cut into 4 wedges, cores slightly
trimmed
10 small red potatoes, cut in half
2 teaspoons whole-grain mustard
Unwrap the corned beef and pat dry with paper towels.
Arrange the celery, carrot, onion, and garlic in a 13 x 9-inch roasting
pan. Place the corned beef on top of the vegetables. Sprinkle the
contents of the spice packet over the corned beef and rub into the
surface of the meat. Add the tomatoes; fill the empty tomato can with
water and add to the pan. With kitchen shears cut the tomatoes into
1-inch chunks.
Cover the pan tightly with heavy-duty foil and grill over Indirect
Medium heat for 2 hours. Remove the pan from the grill. Add the cabbage
wedges and potatoes around the corned beef and spoon the cooking juices
on top. Cover the pan with foil and continue grilling over Indirect
Medium heat until the corned beef, potatoes, and cabbage are tender,
about 1 hour more. Transfer the corned beef to a cutting board and
spread the mustard on top. Let stand 5 minutes before carving meat
across the grain into 1/2-inch slices. Serve corned beef slices with the
cabbage and potatoes, with juices spooned over all, along with grilled
rye bread, if desired.
Makes 4 servings. |