Grilled Corned Beef Recipes

Steps:

• Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
• Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
• Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.

Steps:

• Soak the beef for about 30 minutes per pound and no less than 2 hours. You can do this overnight. You also need to change the water a couple times and rinse the corned beef off when you change the water.
• Place the seasonings in a pan to warm then grind them.
• Rub this on the rinsed and dried corned beef brisket.
• 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:.
• Rinse and simmer your corned beef for 1 hour. Hopefully in Guinness and some carrots, onions, and parsnips. ;) .
• Remove meat and place on paper towels to dry. Lightly spread olive oil over corned beef. Being careful not the burn your hands.
• The liquid can be use for potaoes.
• Grill:.
• (Placing on the grill gives you smokiness and lightly browned while basting with the glaze.).
• Over high heat sear the simmered beef over high heat just to get grill marks.
• Remove to indirect heat with a drip pan below it. You can add some beer to the drip pan for some steaming.
• You want to grill your corned beef for about 1 to 2 hours at a low temperature of 250 degrees F.
• Charcoal and hardwoods will give you better flavors but you can use a gas grill. Over indirect heat and use a drip pan under the corned beef. Grill until the internal temperature of the meat reached more than 165 degrees F.
• Meanwhile prepare Glaze:.
• Mix the glaze ingredients together.
• Cook over medium heat, stirring constantly, until mixture comes to a boil.
• Spread over cooked meat then proceed with cooking.
• Baste the corned beef every 30 minutes.
• Remove and let sit 10 minutes before slicing.
• Pop open a stout and serve with your favorite Irish sides.

Steps:

• Place 4 bread slices on work surface. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
• Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half, and serve.

Steps:

• For the Brisket: In a large stockpot bring water to a boil. Add pickling spices and brisket. Cook brisket for 45 minutes at a simmer. While brisket is cooking, start the grill using charcoal and mesquite. Add the mesquite after charcoal turns reddish gray. Remove the brisket from the water and let sit for about 10 minutes. *** NOTE: Do not discard the water.
• Place cooked corned beef on the grill. Close lid on the grill and cook the corned beef very slowly turning the corned beef to allow for all sides to be cooked evenly. (Depending on how dense the beef is, this will take about 1 1/2 to 2 hours). Keeping the temperature of the grill around 240 degrees. Add BBQ sauce at the end of cooking process. The BBQ sauce is optional, any will do.
• For the cabbage: Trim and wash cabbage. Cut out the hearts. Slice the cabbage very thin. Remember to slice the head of cabbage into quarters. (It is much easier to hold and cut). Bring the water that the brisket was cooked in to a boil. Blanch the cabbage for about 5 minutes. Strain and cool. Saute the cabbage in the duck fat and balsamic vinegar. Season with salt and pepper.
• For the potatoes: Bring water to a boil in a large stockpot. Peel the potatoes and cut them in half. Place the potato halves into a strainer. Place the strainer into the pot. Cover and cook until they are fork tender, about 20 minutes.
• In a small saucepan melt the butter. After the butter melts add the cream and reduce by one third. Add the parsley, salt, and pepper, to taste. Serve over potatoes.
• Remove corned beef from the BBQ and let stand for a few minutes. Slice cross grain. Try to slice thin.
• Serve with any dark beer.
• The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.