Corned Beef with Fire Roasted Potatoes and Sauteed Red Cabbage
BY: Snake River Farms
- 1 Snake River Farms corned beef 1/2 round cut Buy Now
- 1 tablespoon canola oil
- ½ red onion, thinly sliced
- 4 cloves garlic
- 2 tablespoons pickling spice
- 2 bay leaves
- 2 bottles Guinness (12 oz. each)
- 2 cups water
- ½ head red cabbage, core removed and sliced thin
- 4 slices thick-cut Kurobuta Bacon Buy Now
- ½ red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
- 1.5 lbs fingerling potatoes
- 1 tablespoon olive oil
- 1 tablespoon minced parsley
- Kosher salt and ground black pepper
Prepare your grill for two-zone cooking, placing one charcoal chimney full of ashed over charcoal on one side of the grill to create a hot and cool zone. (As an alternative cooking method, the corned beef can be seared on the stovetop over high heat, then finished in a 300-degree oven after sautéing the garlic and onion and adding the liquid.)
Heat a braising pan on the hot side of the grill and add 1 Tbsp canola oil. Once the oil begins to shimmer, place the corned beef brisket fat side down in the braising pan. Sear for 4-5 until the fat is nicely browned.
Remove the corned beef from the pan and add the garlic and onion to the pan. Sauté the garlic and onion until the onion begins to soften, then return the corned beef to the pan fat side up.
Add the beer and enough water to cover the corned beef by two thirds. Add the pickling spice and bay leaves to the pot, add the cover, and move it to the cool side of the grill.
Cover the grill and adjust vents so that the grill temperature is approximately 300 degrees. Allow the corned beef to braise until the meat reaches an internal temperature of 180 degrees, about 4 to 5 hours depending on size.
3 to 4 hours
Remove the corned beef from the grill and allow it to rest for 15 minutes before slicing thinly against the grain.
Prepare grill for medium-high heat cooking, Approximately 400 degrees. (As an alternative cooking method, the red cabbage can be sautéed on the stovetop over medium-high heat.)
Heat a large frying pan or skillet then add the bacon. Cook bacon until crisp. Remove bacon from the pan, pat dry, and crumble. Set bacon aside until ready to use.
Add onion and garlic to the bacon fat and sauté until fragrant, approximately 2 minutes. Add the red wine vinegar and shredded cabbage to the pan and stir to combine all of the ingredients. Sauté the cabbage for approximately 10 minutes, stirring frequently, until it has softened and is beginning to brown. Add salt and pepper to taste and serve immediately.
Prepare grill for medium-high heat, approximately 400 degrees. (As an alternative cooking method, pre-heat oven to 400 degrees and cook potatoes with the same method in a roasting pan)
Place potatoes in a vegetable grilling basket and allow them to cook for approximately 10 minutes, turning the potatoes frequently for even browning.
Close bottom grill vents and cover the grill. Allow potatoes to cook until fork tender. Remove potatoes from the grill, toss with olive oil and parsley. Season with salt and pepper and serve immediately.