Grilled Corned Beef

As we approach Saint Patrick's Day, a time marked by national festivities, culinary delights, and a notable revelry in the color green, we invite you to explore an elevated interpretation of a renowned dish, Grilled Corned Beef. While traditional preparation involves boiling, grilling introduces a superior aroma and flavor to the meat, resulting in a truly extraordinary culinary experience.

Corned beef, an essential feature of Saint Patrick's celebrations, is a time-honored dish frequently coupled with boiled potatoes and cabbage for a quintessential Irish meal. Its intriguing moniker originates from the historical method of preserving beef using large grains, or "corns," of salt. This technique, steeped in history, was a common practice among Irish immigrants in America. While various preparation methods exist, we hold a particular fondness for the grilled version.

Before grilling, the meat needs to be thoroughly soaked to rehydrate and extract the excess salt. To enhance the flavor profile, we recommend using a rub of traditional spices like peppercorns and coriander seeds, complemented by thyme, paprika, and garlic powder. The finishing touch comes in a sweet yet spicy glaze of orange marmalade, brown sugar, whiskey, and Dijon mustard.

So, as you gear up for this festive occasion, remember to ignite your American Made Grill, pour your preferred Irish beverage, and don a touch of green – you don't wish to be subject to a pinch while mastering the art of grilling.

Serves 6

Grilled Corned Beef Ingredients

• 4 -5 lbs beef brisket, trimmed of excess fat

Seasonings

• 2 tablespoons peppercorns
• 2 tablespoons coriander seeds
• 1⁄2 tablespoon onion powder
• 1 teaspoon thyme, dried
• 1 teaspoon paprika
• 1 teaspoon garlic powder

Glaze

• 1⁄2 cup orange marmalade
• 2 tablespoons brown sugar
• 1⁄4 cup Irish whiskey
• 1⁄8 teaspoon ground nutmeg
• 1 tablespoon Dijon mustard
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder

Grilled Corned Beef Directions

1. Soak the beef for 30 minutes per pound and at least 2 hours. You can do this overnight. Change the water a couple of times and rinse the corned beef off when you do this.
2. Place the seasonings in a pan to warm, then grind them.
3. Rub this on the rinsed and dried corned beef brisket.
4. 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

1. Rinse and simmer your corned beef for 1 hour, hopefully in Guinness, and some carrots, onions, and parsnips.
2. Remove the meat and place it on paper towels to dry. Lightly spread olive oil over the corned beef. Be careful not to burn your hands.
3. The liquid can be used for potatoes.

Grill

1. (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
2. Over high heat, sear the simmered beef to get grill marks.
3. Remove to indirect heat with a drip pan below it. You can add beer to the drip pan to steam it.
4. You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F. Grill until the internal temperature of the meat reaches more than 165 degrees F.

Glaze

1. Mix the glaze ingredients.
2. Cook over medium heat, constantly stirring until the mixture comes to a boil.
3. Spread over cooked meat, then proceed with cooking.
4. Baste the corned beef every 30 minutes.
5. Remove and let sit for 10 minutes before slicing.

Taken from the St. Patrick’s Day Grilling Series by Summerset Grills.