The trick is to smoke the meat and not make the meat smoke
CORNED BEEF & CABBAGE
Date: March 12, 2016 Favorite:Beef Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This was a USDA Prime grade organic brisket. The fine marbling of fat throughout the meat made for a moist tender piece of meat.
The corned beef was cooked in a Dutch oven filled with water, bay leaves, cloves, mustard seeds, coriander seeds, fennel seeds, peppercorns, salt & Guiness stout.
The brisket was placed in the Dutch oven and was filled to cover.
The Dutch oven is on the Egg which is set up for direct grilling. The liquid was brought to a boil and then the heat was reduced to a hard simmer.
With a little over an hour left the potatoes and carrots were added. The red potatoes were cut into 1” - 1 1/4” pieces and the carrots were cut into 3” lengths.
The potatoes and carrots have been added to the Dutch oven and the brisket has about an hour to go.
The cabbage was cut into 8 wedges and were added to the Dutch oven about 30 minutes before the brisket will be done.
The cabbage has been added to the Dutch oven. The meat will be finished in about 30 minutes.
The brisket has been removed from the Dutch oven after about 4 hours 15 minutes. The veggies are still cooking while I finish searing the brisket in the broiler.
The brisket was coated with whole grain mustard and brown sugar.
The brisket spent 5 minutes under the boiler and is done.
The veggies are done and are back in the Kitchen ready to be plated.
Time to eat! The meat has been sliced into 1/8” thick slices and plated, the veggies are in a separate dish together with some of the liquid from the pot and the Irish Soda Bread has been sliced up.
The veggies were tender, moist and flavorful.
The corned beef was amazing. Because the meat was organic and did not use food coloring such as salt peter it did not have the typical red color. One bite told me this was the best brisket I’ve ever tasted.
Everyone agreed this was the best New England boiled corn beef and cabbage dinner any of us had ever tasted. The meat cost more, but was worth every penny.
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This was the first time I have made a New England boiled Corned Beef & Cabbage dinner. I was looking for good. I never expected to make the best Corned Beef dinner I or my guests have ever eaten. This didn’t happen by accident. There were several reasons for this. The first was I got a USDA Prime Grade corned beef brisket from my butcher. This brisket was organic meaning it did not use salt peter which is what artificially colors the brisket bright red. The beef was brined by the butcher using a recipe they have been using for 40 years, Lastly they gave me a great tip to coat the top with mustard and brown sugar and broil it for 5 minutes. This was one of the things that helped put this corned beef over the top. I will let the pictures tell the rest of the story. Going forward I will never buy another supermarket brisket again. Everyone noticed the difference in their first bite.