Corned Beef with Cabbage Healthy Living

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Transfer the roast to a Dutch oven and pour two cans of hard apple cider (or apple juice) over top. Add enough water so the brisket is almost covered. Add your packet of dry spices, cover, and let simmer on medium-low heat for 2-3 hours. If you'd like to keep in on the pellet grill, turn the heat up to around 250°.

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Boil the corned beef, then simmer until the meat is tender. Cut the red potatoes in half, cut the cabbage into wedges, and peel and cut the carrots. Add the potatoes and carrots to the Dutch oven and cook until tender. Add the cabbage and cook for about 15 more minutes. Remove the meat from the Dutch oven, let rest, and slice across the grain.

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Combine the salt, pepper, garlic, and paprika in a small bowl to combine the dry rub. Pour the spice blend evenly over the entire corned beef. Wrap tightly in plastic wrap and store in the fridge overnight. Rub with mustard. Coat with spice mix. When ready to smoke, prep the smoker for 250 to 275 degrees F.

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Place the corned beef on top of the grill grates away from direct heat. Close the lid and smoke the beef until the internal temperature reaches 160ºF. Step 2 - Make the smoking solution. Mix the Guinness, wheat ale, bay leaves, brown sugar, beef bouillon, coriander, cloves, and Worcestershire sauce in a roasting pan.

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Smoke beef for 2 hours at 250°F, remove beef, then raise temp to 325°F. Place onions on bottom of aluminum tray or baking dish, place beef on top then add in carrots and potatoes around the beef. Pour in your liquid of choice and cover tightly. Place back on grill/smoker until internal temp reaches 190°F.

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Place the cabbage on the smoker at 250 degrees with pecan smoke for 1 ½ hrs then cover the top with more aluminum foil. Continue cooking for 1 ½ hrs or until the cabbage is tender. Serve the cabbage in quarters with sliced corn beef. Taking this recipe to the smoker was worth it. The cabbage alone was outstanding.

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Heat smoker to 250°F. Take corned beef out of the brine and dry it with a paper towel. Combine dry spice to create a rub. Rub the beef with spice mixture. Place beef brisket in the smoker. Cook for 3-4 hours until internal temperature reaches 165°F. Place in an aluminum pan, add cups of water and beef stock.

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Pat the corned beef dry with paper towels and coat the corned beef with the seasoning. When the smoker is ready, place the corned beef directly on the grill, fat side up. Once the corned beef hits 165 remove it and put it in the disposable pan.

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Start up your smoker and shoot for a temperature around 250 degrees F. Place the roast on your grill, close the lid and smoke for 3 hours. While the roast is smoking, prepare the vegetable and braising liquid. Place the onions and carrots in the bottom of a heavy dutch oven pot.

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Turn it up to 250F and smoke for 4 1/2 hours. Open the foil and add the cabbage on top of everything. Recover the foil pan and continue to smoke for 1 hour. Check the internal temperature of the corned beef. Should be 190-205F. If it is not there yet, continue to smoke until it is.

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Re-insert the core and wrap in foil about two-thirds of the way up, leaving the top exposed. Hot tip if the cabbage does not sit up on its own, you can use extra foil to create a donut shaped base around the bottom. Add the cabbage to the grill about 3 hours before the corn beef is finished. Smoke with the top exposed for 1 ½ hours.

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In a large, heavy skillet, heat the olive oil over medium-high heat, and add the cabbage. Sear it on both sides until the cabbage gets as much color as possible, about 1 minute per side. Use a spatula to transfer the cabbage to a rack placed over a rimmed baking sheet. Sprinkle the cabbage pieces with salt and pepper.

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Meanwhile, place a wire rack on top of a baking sheet. Place the carrots, onion, potatoes and cabbage on top. Place on a 215 degree F. smoker once the corned beef has been simmering for 1 hour and 30 minutes. Let smoke for 30 minutes. Meanwhile, prep the Smoked Butter (if using) by place the butter, salt and garlic in a small cast iron skillet.

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Place the beef in the smoker and let it cook for about 3 hours. Once the meat reaches an internal temperature of 160°, remove it from the smoker and place it in a deep foil pan. Add enough water to reach one-third of the way up the cut of corned beef. Cover the pan tightly with foil and place it back in the smoker.

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A 3-pound corned beef brisket, smoked at 275°F, will take approximately 4 to 5 hours to reach the desired temperature. A full packer, 12- to 16-pound brisket, smoked at a similar temperature, will take between 7 and 10 hours to reach the desired temperature. You can set your grill's temperature anywhere between 180 to 275°F to smoke corned.

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1: Prepare the brine: Combine the hot water, salt, brown sugar, pickling spice, and curing salt in a nonreactive stockpot. Bring to a boil on the stovetop over high heat. Let cool to room temperature, then stir in the ice water and whiskey. Let cool to room temperature. 2: Meanwhile, trim the brisket, if needed, leaving a 1/4-inch layer of fat.