Grilledcornedbeef Recipes

GRILLED CORNED BEEF

Grilled Corned Beef image

Make and share this Grilled Corned Beef recipe from Food.com.

Provided by Rita1652

Categories Meat

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 -5 lbs beef brisket, trimmed of excess fat
2 tablespoons peppercorns
2 tablespoons coriander seeds
1/2 tablespoon onion powder
1 teaspoon thyme, dried
1 teaspoon paprika
1 teaspoon garlic powder
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

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.

Nutrition Facts : Calories 1146.8, Fat 81.8, SaturatedFat 32.7, Cholesterol 220.8, Sodium 254.2, Carbohydrate 46.1, Fiber 10, Sugar 21.1, Protein 55.5

GLAZED CORNED BEEF

Glazed Corned Beef image

I serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. -Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories Dinner

Time 3h25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 corned beef brisket with spice packet (3 to 4 pounds), trimmed
1 medium onion, sliced
1 celery rib, sliced
1/4 cup butter, cubed
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup white vinegar
2 tablespoons prepared mustard
2 teaspoons prepared horseradish

Steps:

Place corned beef and contents of seasoning packet in a Dutch oven; cover with water. Add onion and celery; bring to a boil. Reduce heat; cover and simmer for 2-1/2 hours or until meat is tender. , Drain and discard liquid and vegetables. Place beef on a greased rack in a shallow roasting pan; set aside., In a small saucepan, melt butter over medium heat. Stir in the remaining ingredients. Cook and stir until sugar is dissolved. Brush over beef. , Bake, uncovered, at 350° for 25 minutes. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 484 calories, Fat 29g fat (11g saturated fat), Cholesterol 132mg cholesterol, Sodium 1708mg sodium, Carbohydrate 35g carbohydrate (33g sugars, Fiber 1g fiber), Protein 22g protein.

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