A couple of months ago my grocery store had a special on vacuum packed corned beef briskets at a buck-forty-nine a pound. So we bought 2 and put them in the freezer.
And the other day I got the bright idea of grilling one of them (thus saving one of my precious tri-tips for another day). I figured, why not? What’s the worst that can happen? It’s beef. It’s a roast. It’s brisket. You’ve got to be able to cook corned beef in some other way than either boiling the bejesus out of it or braising it in the oven or slow cooking it.
Now, I didn’t photographically document the entire process but I got a couple of good shots at the end. And, I discovered that grilled corned beef is pretty tasty—although there’s a reason for something like cabbage as an accompaniment for it. Cabbage provides texture, absorbs a bit of the saltiness and just seems to smooth things out a bit. (One of these days I’ll write about how we like to stir fry our cabbage for corned beef).
Back to grilling—the grilled corned beef took about 45 minutes and it was really tasty sliced up. And a couple of nights later I made some really good Reuben’s out of it which will be my next post to you. So here’s how I did it:
Recipe: Grilled Corned Beef
Summary: It’s not just for St. Patrick’s Day! Grilled Corned beef is a whole different approach to this classic. It’s flavorful and easy to cook.
Ingredients
- 1 2 ½-3 lb Corned Beef brisket
- Aluminum foil
Instructions
- Unwrap the corned beef and scrape all the spices, etc. off it.
- Give it a quick rinse with your kitchen sprayer to remove any surface brining liquid. Blot the whole thing dry with paper towels.
- Get out a good length of aluminum foil that will wrap around the whole roast.
- Prep your grill to high heat and put the corned beef on the grate. (If you’re using charcoal set up a 2-zone fire). Sear it for about 4 minutes per side on the hot part of the grill.
- Remove the corned beef and wrap it in the foil, sealing it tight. Turn your heat down (if you’re using propane—switch it to an indirect heat) Put the wrapped corned beef down on the cooler portion of the grill.
- Let it roast for about a half hour—turning it once or twice. Remove from the grill and let it rest for 10-15 minutes.
- Unwrap, slice and serve.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
My rating 5 stars: ★★★★★ 1 review(s)
That’s pretty easy isn’t it? And you can have whatever sides you want. The other night, I didn’t have any cabbage so we went with tossed salad and roasted corn on the cob. The texture is more like a roast and it slices very easily. Give it a try. Grilled Corned Beef isn’t just for St. Patrick’s Day!
The Cheap Bastid Test: The Corned Beef was 2 ½ lbs and $1.50/lb for a total of $3.75—and it’ll feed four for a dinner. That’s $.94 per serving! But, it was just the 2 of us and we had leftovers—enough for Reuben sandwiches and a chunk left over from that so I can make fresh, homemade corned beef hash one of these mornings. You gotta like that!
That’s the Cheap Bastid Way: Eat Good. Eat Cheap. Be Grateful!
What a great idea!
Great idea! I don’t care for corned beef boiled I always bake mine in a cast iron dutch oven. I’ll have to try it this way. Thank you for your great ideas.
My spouse and I stumbled over here by a different web page and thought I might check things out.
I like what I see so now i am following you.
Look forward to exploring your web page again.
Marvin, thanks for reading and commenting. I hope that you find some recipes that appeal to you and that you might want to try. And I always appreciate feedback.