Name: Corned Beef St Patricks Day Delight: 5-Star Smoky Twist Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 1 corned beef brisket (with seasoning packet); Hot chili oil (for binding); Black pepper, to taste; Cayenne pepper, to taste; Garlic powder, to taste; 1 bag of baby carrots; 12 small red potatoes, quartered; 1/2 head of cabbage, roughly sliced; 3/4 container of beef broth; 2 tablespoons bourbon hot honey

Welcome to a culinary journey that reimagines a beloved St. Patrick’s Day classic, transforming it into an innovative feast that’s bound to become a new tradition in your home. As we approach this festive day, celebrated worldwide with green attire, parades, and traditional Irish food, we invite you to elevate your meal with a recipe that infuses modern culinary techniques into a time-honored dish. Our Smoked Corned Beef and Cabbage recipe promises to take your taste buds on a flavorful adventure, making this St. Patrick’s Day unforgettable.

The essence of this recipe lies in its ability to blend the deep, rich taste of smoked corned beef with the comforting, familiar textures and flavors of braised vegetables. By incorporating the subtle smokiness of hickory pellets and the spicy sweetness of bourbon hot honey, we introduce a symphony of flavors that enhance the traditional corned beef and cabbage dish. This culinary creation pays homage to the Irish feast while introducing an innovative twist that distinguishes it from the classic version.

Designed for both seasoned chefs and curious novices, this guide meticulously walks you through each step of the cooking process. From the initial preparation of the brisket, soaked to remove excess salt, to the final plating of the dish, adorned with vibrant vegetables and drizzled with savory juices, every detail is covered. We emphasize the importance of the smoking and braising techniques, which are key to achieving the perfect balance of tenderness, flavor, and aroma.

As we celebrate the spirit of St. Patrick’s Day, let this dish be a testament to the joy of cooking and the pleasure of sharing good food with loved ones. Whether gathered around the table with family or sharing the day with friends, this Smoked Corned Beef and Cabbage recipe is sure to impress and satisfy. It’s a celebration not just of a holiday, but of the creativity and tradition that cooking embodies. So, let’s embark on this flavorful adventure together, making each bite a tribute to the rich cultural heritage of St. Patrick’s Day, all while forging new traditions that will last for years to come.

Ingredients for Corned Beef and Cabbage:

1 corned beef brisket (with seasoning packet)

Hot chili oil (for binding)

Black pepper, to taste

Cayenne pepper, to taste

Garlic powder, to taste

1 bag of baby carrots

12 small red potatoes, quartered

1/2 head of cabbage, roughly sliced

3/4 container of beef broth

2 tablespoons bourbon hot honey

Hickory pellets (for smoking)

Instructions for Cooking Corned Beef and Cabbage:

Preparation:

Begin by soaking your corned beef in water for 3 hours to remove excess salt. Drain and pat dry.
Rub the brisket with hot chili oil to act as a binder. Season generously with black pepper, cayenne pepper, garlic powder, and the provided seasoning packet. This creates a spicy and aromatic crust that will infuse the meat with flavors as it smokes.

Smoking:

Insert a MeatStick (or any meat thermometer) into the thickest part of the brisket to monitor the internal temperature throughout the cooking process.
Preheat your Traeger Smoker (or any smoker) to 225 degrees Fahrenheit, using hickory pellets for that distinct smoky flavor.
Place the seasoned corned beef on the smoker and cook until it reaches an internal temperature of 160 degrees Fahrenheit. This slow-cooking process allows the smoke to penetrate the meat, adding depth to the flavor profile.

Braising with Vegetables:

In a large tin pan, combine 1 bag of baby carrots, 12 quartered small red potatoes, and the roughly sliced cabbage.
Place the smoked corned beef on top of the vegetables. Pour 3/4 of a container of beef broth over the meat and vegetables, then drizzle with about 2 tablespoons of bourbon hot honey. This mixture will create a rich and flavorful braising liquid that the vegetables and meat will cook in, absorbing the spices and sweetness.
Cover the pan tightly with foil. Increase the smoker temperature to 300 degrees Fahrenheit and let everything braise until the corned beef reaches an internal temperature of 200 degrees Fahrenheit. The higher heat will tenderize the meat further and allow the vegetables to soak up the braising liquid.

Resting and Serving:

Once cooked, remove the corned beef and vegetables from the smoker and let them rest for 30 minutes. This step is crucial for ensuring that the meat retains its juices, making it more tender and flavorful when sliced.
To serve, arrange the potatoes in the middle of a platter. Surround them with the sliced cabbage. Slice the corned beef against the grain and place it on top of the potatoes. Scatter the carrots around the corned beef.
Finally, drizzle some of the braising juices over the top for added moisture and flavor.

Chef’s Tips:

The use of hot chili oil and bourbon hot honey adds a unique twist to the traditional corned beef, introducing a balance of heat and sweetness that complements the smokiness from the hickory pellets.

Adjust the amount of cayenne pepper and black pepper according to your spice preference.

Ensure the corned beef is completely covered during the braising process to keep it moist and tender.

This Smoked Corned Beef and Cabbage recipe presents a delightful twist on a traditional St. Patrick’s Day feast.

By incorporating elements of smoking and braising, it elevates the dish with layers of complexity and flavor.

The combination of spicy, sweet, and smoky notes ensures that each bite is a harmonious blend of tastes that celebrates the essence of the holiday with a modern flair.

Whether you’re gathering with family or sharing the day with friends, this dish is sure to impress and satisfy.

Remember, the key to its success lies in the careful balance of seasoning, the slow smoking process, and the tender braising of the meat and vegetables together.

We encourage you to embrace the spirit of the holiday by trying this recipe and making it a centerpiece of your St. Patrick’s Day celebration.

Enjoy the process of cooking, the joy of sharing, and the pleasure of tasting a dish that’s crafted with love and a touch of culinary creativity.

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