-
1
For the Brisket: In a large stockpot bring water to a boil.
-
2
Add pickling spices and brisket.
-
3
Cook brisket for 45 minutes at a simmer.
-
4
While brisket is cooking, start the grill using charcoal and mesquite.
-
5
Add the mesquite after charcoal turns reddish gray.
-
6
Remove the brisket from the water and let sit for about 10 minutes.
-
7
*** NOTE: Do not discard the water.
-
8
Place cooked corned beef on the grill.
-
9
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.
-
10
(Depending on how dense the beef is, this will take about 1 1/2 to 2 hours).
-
11
Keeping the temperature of the grill around 240 degrees.
-
12
Add BBQ sauce at the end of cooking process.
-
13
The BBQ sauce is optional, any will do.
-
14
For the cabbage: Trim and wash cabbage.
-
15
Cut out the hearts.
-
16
Slice the cabbage very thin.
-
17
Remember to slice the head of cabbage into quarters.
-
18
(It is much easier to hold and cut).
-
19
Bring the water that the brisket was cooked in to a boil.
-
20
Blanch the cabbage for about 5 minutes.
-
21
Strain and cool.
-
22
Saute the cabbage in the duck fat and balsamic vinegar.
-
23
Season with salt and pepper.
-
24
For the potatoes: Bring water to a boil in a large stockpot.
-
25
Peel the potatoes and cut them in half.
-
26
Place the potato halves into a strainer.
-
27
Place the strainer into the pot.
-
28
Cover and cook until they are fork tender, about 20 minutes.
-
29
In a small saucepan melt the butter.
-
30
After the butter melts add the cream and reduce by one third.
-
31
Add the parsley, salt, and pepper, to taste.
-
32
Serve over potatoes.
-
33
Remove corned beef from the BBQ and let stand for a few minutes.
-
34
Slice cross grain.
-
35
Try to slice thin.
-
36
Serve with any dark beer.
-
37
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.
-
38
Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
