Flavorful Grilled Corned Beef

You know what’s funny? I never thought about grilling corned beef until a few years ago. Like most people, I’d always cooked it the traditional way – boiled with cabbage and potatoes. But one sunny afternoon, I decided to try something different with my St. Patrick’s Day leftovers. I fired up the grill, and let me tell you, it was a game-changer.

The best part about grilling corned beef is how simple it is. No need for fancy ingredients or complicated steps. Just a good piece of meat, some basic seasonings, and a hot grill. I love how the outside gets slightly crispy while the inside stays tender and juicy. These days, I actually buy extra corned beef just so I can grill it the next day.

Sometimes the simplest cooking methods give us the tastiest results. If you’ve never tried grilling your corned beef, you’re in for a treat. Trust me, once you try it this way, you might never go back to just boiling it again.

What Kind of Beef Brisket Should I Use?

For grilled corned beef, you’ll want to start with a well-marbled flat cut brisket, which is the most common type you’ll find at the grocery store. The flat cut (also called first cut) is leaner than the point cut and has a more uniform shape, making it easier to slice and grill evenly. While you might be tempted to trim all the fat, leave about a 1/4-inch fat cap on top – this helps keep the meat moist during the long cooking process. When shopping, look for brisket with a pinkish-red color and avoid any pieces that appear brown or have dark spots. If you’re buying pre-corned beef, check that the package isn’t leaking and the meat feels firm to the touch.

Options for Substitutions

This grilled corned beef recipe has some room for adjustments if you need to make swaps:

• Beef brisket: For this recipe, brisket is really the best choice – other cuts won’t give you that classic corned beef texture and flavor. Stick with brisket if you can!
• Whole spices: If you don’t have whole peppercorns or coriander seeds, you can use ground versions – just use 1½ tablespoons of ground peppercorns and 1½ tablespoons of ground coriander instead.
• Orange marmalade: No marmalade? Try apricot preserves or even honey mixed with a tablespoon of orange zest. The goal is to get that sweet-citrusy flavor.
• Irish whiskey: You can swap this with bourbon, or for a non-alcoholic option, use apple juice mixed with 1 teaspoon of apple cider vinegar.
• Brown sugar: Regular sugar with a splash of molasses works great, or you can use honey or maple syrup – just use about 1½ tablespoons since they’re sweeter.
• Dijon mustard: Stone-ground or whole grain mustard are good alternatives. In a pinch, yellow mustard works too, though the flavor will be slightly different.

Watch Out for These Mistakes While Grilling

The biggest challenge when grilling corned beef is managing the heat – cooking it too quickly over high heat will make the meat tough and chewy, so maintain a steady medium temperature around 325-350°F and use indirect grilling. A common error is not letting the meat rest for at least 15-20 minutes after cooking, which causes all those flavorful juices to run out when you slice it. To ensure even cooking, place the fat side up during grilling, allowing the fat to naturally baste the meat as it melts. For the best results, resist the urge to constantly flip the meat – turn it only once halfway through cooking, and always slice against the grain when serving to ensure maximum tenderness.

What to Serve With Grilled Corned Beef?

When serving grilled corned beef, I love to stick with both traditional Irish-inspired sides and some modern twists that complement the meat’s rich flavor. Cabbage is a classic pairing – try it quickly sautéed with butter and caraway seeds for a fresh take on the traditional boiled version. Roasted baby potatoes tossed with parsley make an excellent side dish, and some honey-glazed carrots add a touch of sweetness that works really well with the savory beef. For something different, try serving it with a warm potato salad dressed in whole grain mustard, or pile the sliced meat onto rye bread with sauerkraut for a fantastic sandwich.

Storage Instructions

Keep Fresh: Got leftover grilled corned beef? Place it in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. Pro tip: store it with any leftover juices to help keep the meat moist and flavorful.

Freeze: This corned beef freezes really well! Wrap it tightly in plastic wrap, then place it in a freezer bag with as much air squeezed out as possible. It’ll keep its flavor for up to 3 months in the freezer. I like to slice it before freezing so I can thaw just what I need.

Reheat: To warm up your corned beef without drying it out, place it in a baking dish with a splash of water or beef broth, cover with foil, and heat at 325°F until warm. You can also slice it thin and warm it in a skillet with a bit of butter. Perfect for making sandwiches the next day!

Preparation Time	120-180 minutes
Cooking Time	120-150 minutes
Total Time	240-330 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2800
• Protein: 200-220 g
• Fat: 150-170 g
• Carbohydrates: 100-120 g

Ingredients

For the rub:

• 4 to 5 lb beef brisket
• 1 tsp dried thyme
• 1/2 tbsp onion powder
• 2 tbsp coriander seeds
• 1 tsp paprika
• 1 tsp garlic powder
• 2 tbsp whole peppercorns

For the glaze:

• 1 tbsp Dijon mustard (I use Grey Poupon)
• 1/4 cup Irish whiskey
• 1/2 cup orange marmalade
• 2 tbsp brown sugar
• 1/4 tsp garlic powder
• 1/8 tsp ground nutmeg
• 1/4 tsp onion powder

Step 1: Soak and Prepare the Corned Beef

Begin by soaking the corned beef in water for about 30 minutes per pound and no less than 2 hours.

This can be done overnight for deeper flavor.

Change the water a couple of times during soaking and rinse the corned beef each time you change the water.

Step 2: Season the Corned Beef

Once soaked, dry the corned beef brisket thoroughly.

Warm your chosen seasonings in a pan, then grind them to release their full aroma.

Rub the seasoning evenly over the rinsed and dried corned beef.

If your beef came with a spice packet, feel free to use it as an alternative.

Ensure the rub gets deep inside to spread the flavors throughout the meat.

Step 3: Braise the Corned Beef

Rinse the meat again and simmer it for 1 hour in a pot, preferably with Guinness beer, carrots, onions, and parsnips to infuse additional flavors.

After simmering, remove the meat and place it on paper towels to dry.

Lightly spread olive oil over the corned beef, being careful to avoid burns.

The liquid from the pot can be saved to cook potatoes or other sides.

Step 4: Grill and Smoke the Corned Beef

On a grill, sear the simmered beef over high heat to get grill marks, then move it to indirect heat with a drip pan below.

Adding beer to the drip pan can help create steam and maintain moisture.

Grill the corned beef for 1 to 2 hours at a low temperature of 250°F, using charcoal or hardwoods for enhanced flavor.

Ensure the internal temperature reaches over 165°F before proceeding.

Step 5: Prepare and Apply the Glaze

While the beef grills, prepare the glaze by mixing the ingredients together.

Cook the mixture over medium heat, stirring constantly until it comes to a boil.

Spread the glaze over the cooked meat as you proceed with grilling.

Continue to baste the corned beef with the glaze every 30 minutes to build layers of flavor.

Step 6: Rest and Serve

Once grilling is complete, remove the corned beef from the grill and let it rest for 10 minutes before slicing.

This ensures the meat retains its juices.

Serve with a pint of stout and your favorite Irish sides for a complete meal.

Enjoy the rich flavors and tender texture of your grilled corned beef!