GRILLED CORNED BEEF
Make and share this Grilled Corned Beef recipe from Food.com.
Provided by Rita1652
Categories Meat
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water.
- Place the seasonings in a pan to warm then grind them.
- Rub this on the rinsed and dried corned beef brisket.
- Corned beef is frequently sold with a spice packet you can use it in place of the spices I have listed. You want it to get deep inside so the flavors will spread.
- Braise:.
- Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) .
- Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands.
- The liquid can be use for potaoes.
- Grill:.
- (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
- Over high heat sear the simmered beef over high heat just to get grill marks.
- Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
- You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F.
- Charcoal and hardwoods will give you better flavors but you can use a gas grill. Over indirect heat and use a drip pan under the corned beef. Grill until the internal temperature of the meat reached more than 165 degrees F.
- Meanwhile prepare Glaze:.
- Mix the glaze ingredients together.
- Cook over medium heat, stirring constantly, until mixture comes to a boil.
- Spread over cooked meat then proceed with cooking.
- Baste the corned beef every 30 minutes.
- Remove and let sit 10 minutes before slicing.
- Pop open a stout and serve with your favorite Irish sides.
Nutrition Facts : Calories 1146.8, Fat 81.8, SaturatedFat 32.7, Cholesterol 220.8, Sodium 254.2, Carbohydrate 46.1, Fiber 10, Sugar 21.1, Protein 55.5
GRILLED CABBAGE AND CORNED BEEF WEDGE SALAD
Rethink the traditional wedge salad with this grilled cruciferous version. Thick wedges of grilled cabbage become slightly charred on the outside and crisp-tender on the inside. And the corned beef crisps up, almost like cracklings.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill for cooking over medium-high heat.
- Place the corned beef slices on the grill and cook, flipping halfway through, 4 to 5 minutes. (The slices will contract like bacon and become dry and crisp.) Let cool slightly and tear into bite-sized pieces. (Leave the grill on.) Reserve.
- Brush the cabbage wedges generously on all 3 sides with olive oil, and sprinkle with salt and pepper. Grill, covered, cross-hatching each side, 8 to 10 minutes per side (see Cook's Note). The wedges should have a cooked exterior and a crunchy interior, with dark grill marks and charred edges.
- Meanwhile, mix together the buttermilk, mayonnaise, horseradish, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Reserve.
- Gently toss together the parsley, cider vinegar, carrot, scallion, a drizzle of olive oil and salt and pepper to taste in a medium bowl. Adjust with more vinegar, oil, salt or pepper as needed.
- Cut off the core from the cabbages and place the wedges on a platter. Drizzle with about half the buttermilk dressing; serve the rest on the side. Scatter the corned beef cracklings and carrot-parsley salad on top.
CORNED BEEF AND CABBAGE GRILLED CHEESE
Enjoy St. Patrick's Day flavors year-round with this hearty sandwich. Deli corned beef and sauerkraut are quick shortcuts for slow cooked corned beef and cabbage. Beer-braised, caramelized onions add another layer of flavor for a crispy sandwich that hits on all points.
Provided by Food Network Kitchen
Time 30m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
- Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
- Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
GRILLED CORNED BEEF AND FONTINA SANDWICHES
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Provided by Bruce Aidells
Categories Sandwich Onion Quick & Easy High Fiber Lunch Brisket Winter Poker/Game Night Fontina Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
- Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.
CORNED BEEF SANDWICHES
My daughter shared this recipe with me. It's become a favorite of our entire family.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.
Nutrition Facts :
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