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Mar 15, 2001

Corned Beef and Cabbage on the Grill Recipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: about 3 hours | Special equipment: 9-by-13-inch heavy-duty foil pan

Grocery List

Fresh Produce

  • 1 carrots
  • 1 rib celery
  • 2 garlic cloves
  • 1 head green cabbage
  • 1.25 lb red potatoes
  • 1 yellow onions

Meat / Poultry / Seafood

  • 2.5 lb corned beef with spice packet

Condiments

  • 2 tsp whole-grain mustard

Other

  • 1 cans Italian plum tomatoes in juice (each 28 oz)

Special Equipment

  • 9-by-13" heavy-duty foil pan

Ingredients

  • 2½ pounds corned beef (with spice packet)
  • 1 rib celery, trimmed, cut into ½-inch diagonal slices
  • 1 carrot, peeled, cut into ½-inch diagonal slices
  • 1 small yellow onion, cut into thin wedges
  • 2 garlic cloves, crushed with the side of a knife
  • 1 can (28 ounces) Italian plum tomatoes in juice
  • ½ head (1 pound) green cabbage, cut into 4 wedges, cores slightly trimmed
  • 10 small red potatoes, each cut in half
  • 2 teaspoons whole-grain mustard

Instructions

  1. Unwrap the corned beef and pat dry with paper towels. Allow the beef to stand at room temperature for 15 to 30 minutes before grilling. 

  2. Prepare the grill for indirect cooking over medium heat (350° to 450°F). 

  3. Arrange the celery, carrot, onion, and garlic in a 9-by-13-inch heavy-duty foil pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes; fill the empty tomato can with water and add to the pan. Cut the tomatoes into 1-inch chunks.

  4. Brush the cooking grates clean. Tightly cover the pan with heavy-duty aluminum foil and grill over indirect medium heat, with the lid closed, for about 2 hours. Remove the pan from the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into ½-inch slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Mar 29, 2015

William Y

Corned Beef

This is without a doubt the best corned beef recipe I've ever tried

Type of Griller

Advanced

Would you recommend this recipe? YES

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Corned Beef and Cabbage on the Grill

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