background img

Corned Beef and Cabbage

St. Patrick’s Day is right around the corner and a time honored tradition for most is to make corned beef and cabbage for dinner. To be honest I never really was a fan of corned beef, but now looking back I think it was more of how it was prepared than the actual meal itself. This recipe really changed my mind and it is now a household favorite.

Ingredients

Corned Beef  (If it available always buy the point cut, it has more fat and won’t dry out)

6 Red Potatoes

1 Head of Cabbage

Garlic Salt

Pepper

Whole Grain Mustard ( I used a garlic flavored whole grain mustard for this one)

1/3 a cup of unsalted butter

Directions

Remove your corned beef and place into a disposable half pan. Coat your corned beef using a few tablespoons of mustard.  If you are not a fan of salt you should first rinse your corned beef under cold running water. Next, place your corned beef in the smoker for 1 hour at 220f. corned beefDuring this time cut your potato in half and after the first hour place the cut potatoes along the edges of the pan seasoning with garlic salt and pepper. Return to smoker for another hour, turning the smoker up to 250f. The next step is to quarter the cabbage and remove the core and stem. You will also need to melt the butter in the microwave, adding 1 tablespoon of mustard and 1 teaspoon of garlic salt to it. Then Add the cabbage to the pan with the core side facing up to act like bowls, and drizzle them with the melted butter/mustard mix. Cover tightly with foil. IMG_3123Turn your Smoker up to 280f and continue to cook until the internal temperature of the meat hits 205f approximately 2 hours, remove foil cover and continue to cook for 15 min. Slice and enjoy!

IMG_3129

We would love to see your version of the recipe along with other dishes you cook on your Green Mountain Grill. Please email them to us at pro@greenmountaingrills.com


Article Categories:
Beef · Recipes

Recent Posts

Related Posts


Popular Posts

Comments

  • Cooked a Corned Beef today using your method. Being a “little” health conscious, we rubbed the cabbage with a mixture of spicy brown mustard and apple juice. This was a fabulous meal! The meat was so moist and tender. The cabbage absorbed some of the smoke flavor and was very tasty. The potatoes were browned but very moist. Can’t wait to try some more of your recipes!

    Frances November 30, 2015 4:57 pm Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Menu Title
×
Menu