This corned beef recipe has my Irish husband falling in love with me all over again. This was a childhood staple in our home as a kid and so comforting to me. My mother used to boil this corned beef brisket (in package) and I never complained. Now with my own BBQ style, doing this recipe on my pellet smoker brings it to a whole new level - SMOKED CORNED BEEF. Follow me as I show you how to cook corned beef in the most delicious way.
This corned beef recipe uses a smoked then braised technique. This infuses the beautiful smoked corned beef taste while tenderizing it while it braises in a melody of potatoes, cabbage, and vegetables.
WHAT IS CORNED BEEF?
In reference to this corned beef recipe, corned beef is salt-cured beef brisket. Usually, this salt-cured mixture includes nitrates which gives it its pink colour. Larg grained rock salt is also used which is called "corns" of salt. This is normally a 10-day process used to also preserve fresh meat. It was popularized in WWI and WW2 in Europe as a way to preserve and stretch meat rations.
ST. PATRICKS DAY FOOD
Contrary to many beliefs, corned beef is not Irish-originated but has been popularized by the Irish-American culture to celebrate St. Patricks Day. Back in the 19th century, the Irish would purchase corned beef from Jewish butchers in exchange for goods and services. It was often served as "Corned Beef and Cabbage".
HOW TO COOK CORNED BEEF
- WHAT YOU'LL NEED -
CORNED BEEF BRISKET (Bought mine pre-packed, cured, in my local grocery store)
PELLET SMOKER (I used my Black Label 1200 by Louisiana Grills)
CAST IRON DUTCH OVEN (I used my dutch oven by Pit Boss Grills, but any grill safe dish with lid will work)
SMOKED CORNED BEEF CHEAT SHEET
PREP TIME: 1 Hour
SMOKED TIME: 3 Hours
BRAISE TIME: 1 Hour
GRILL TEMP: 225 Degrees
TOTAL TIME: 5 Hours
Corned Beef Brisket (approx. 10lbs)
Beef Rub (I used Pit Boss, Lone Star Brisket)
Carrots (4, chopped largely)
Celery (4 chopped largely)
Cabbage (1/2 medium, chopped roughly)
Onions (2 large cooking onions, quartered)
Potatoes (5, chopped largely)
Beef Broth (3 cups)
Italian Seasoning (1 Tbsp)
Salt and Pepper (to taste)
First, prepare your smoked corned beef by removing it from its packaging. Submerge it in a large bowl of cold water and place it into your refrigerator for an hour. This will help clean off and dilute the salt cure. After an hour, pat dry with a paper towel so it is dry. Preheat your pellet grill to 225 degrees. I used my Louisiana Grills Black Label 1200. While your grill is preheating, use your favourite rub and coat your corned beef evenly on all sides. I used Pit Boss, Lone Star Brisket rub.
For this corned beef recipe, we will be first smoking the corned beef and then braising it. Place your smoked corned beef directly on the grill grates and smoke until an internal temperature of 165 degrees (about 3 hours).
Next prepare your dutch oven and all the braising goods. Add the beef brother, Italian seasoning, salt and pepper to the cast iron and stir to combine. Then place all your vegetables into the dutch oven. Once your smoked corned beef has reached 165 degrees internally, you can place the brisket on top of the vegetables so it is slightly submerged into the beef broth mixture. Cover and braise until the smoked corned beef as reached 200 degrees.
To serve you want to slice across the grain in about 1" slices. For this corned beef recipe, you get your starch, vegetables, and meat all in one recipe. Place your potatoes and vegetables on your plate, then smoked corned beef slices. Use all extra braising sauce to coat your dish. And this is how to cook corned beef.
We will be celebrating St. Patricks Day with this delicious dish and hope your family enjoys it.
IF YOU LIKED THIS RECIPE, YOU ARE SURE TO LOVE THESE TOO!!
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