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    BBQ Corned Beef & Cabbage


    Source of Recipe


    Tom Hurley

    List of Ingredients




    BRISKET:
    1 gallon water
    2 tablespoons pickling spices
    5 lb brisket -- (5 to 6)
    3 cups BBQ sauce

    CABBAGE:
    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

    POTATOES:
    10 large white rose potatoes
    1/2 cup butter
    1 cup cream
    1/2 cup fresh chopped parsley
    kosher salt and pepper to taste

    Recipe



    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 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 potatoes.

 

 

 

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