Oh corned beef and cabbage. You down home, hearty meal of champions.
Every year around March 17th, we pay homage to your awesome tastiness by boiling you in water until all of the flavor has left you and your texture is akin to rubber bands. No longer! We can do so much better!
Now I know it is no longer St. Patrick’s day but in all honesty, corned beef and cabbage isn’t traditionally Irish. Therefore I reserve the right to cook it whenever I want. And considering corned beef goes on drastic discounts after St. Patty’s, save yourself some green and treat your family to an awesome meal with hardly any effort.
When purchasing your corned beef, keep an eye on what type of roast you are buying. There are corned beef briskets (point and flat) and corned beef rounds. You can purchase whatever kind you like, but if you are buying your first ever corned beef let me give you a little info about each. A corned beef brisket is a cut from the pectoral muscle of the cow. It is notoriously tough, requiring long cook times to tenderize the meat. A brisket point is typically more marbled with fat and therefore more tender and flavorful. The point is my preference when it comes to brisket. A flat is less fatty but has a tendency to be a little more tough, even after a long cook. A corned beef round is a cut from the rear leg of the cow. Also a tough cut of meat, this roast is well suited for thinly sliced corned beef and used on sandwiches or in corned beef hash. For this recipe, I used a corned beef round, but a brisket (either point or flat) would work just as well.
Corned beef is best when cooked for a long time at a low temperature (I believe all of the best foods are) to help transform the tough cut of meat into tender, fall apart, beefy deliciousness. Now, I smoked my corned beef roast first on my smoker for an added layer of flavor. If you don’t have access to a smoker then this process can still be done in your oven, just add an extra 1.5 hours to the braising time in the recipe.
SMOKY CORNED BEEF WITH BRAISED VEGETABLES
Prep Time: 5 minutes
Cook Time: 7-8 hours
Serves: 4-5 people
1 3-5 lb corned beef roast (brisket or round)
1 teaspoon pickling spice (included with roast) plus an additional 1 teaspoon pickling spice (if desired)
1 yellow onion, sliced
1 cup baby carrots
1/2 head green cabbage, quartered
3 cups beef stock
Before cooking, open the package and rinse any excess liquid from the surface of the roast. Start up your smoker and shoot for a temperature around 200 degrees. Place the roast on your grill, close the lid and smoke for 3 hours.
While the roast is smoking, prepare the vegetables and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot. Position the cabbage quarters on top of the carrots and onions. Pour the beef broth over the vegetables and sprinkle with the pickling spice seasoning packet.
After the roast has smoked for 3 hours remove it from the grill and place it on top of the vegetables. Sprinkle the roast with additional pickling spice, if desired. Cover the dutch oven with a lid and return to the grill or oven with the temperature set at 250 degrees F. Braise for 4-5 hours or until the internal temperature of the roast is 205-210 degrees F.
Remove the roast and allow it to rest for 10-15 minutes before slicing. Return the sliced corned beef to the vegetables in the pot and serve.