Corned Beef for St. Patrick’s Day | Red White and BBQ
Corned Beef for St. Patrick’s Day
20 mins prepServes 6
A recipe for slow-grilled and braised corned beef, perfect for St. Patrick’s Day, featuring a brown sugar and black pepper rub, mustard binder, and cooked with cabbage, carrots, potatoes, Irish stout, and beef broth.
Make the rub mixture by combining brown sugar and black pepper. Use mustard as a binder on the corned beef, then cover it with the rub mixture. Put it on the grill at 250F (121C) until the internal temperature reaches 165F (74C). Transfer to a braising tray and add cabbage, carrots, and potatoes. Add in an Irish stout and beef broth; the liquid should come up to just under half of the meat. Cover the tray with foil and return to the grill until reaching 210F (99C) internal temperature. Remove, rest for at least 60 minutes, then enjoy.
