St. Patrick’s Day is not a major holiday in the Mayhew household, but it does seem as though we run a little low on the “Luck of the Irish” when we don’t have corned beef and cabbage on St. Paddy’s Day.
Traditional corned beef and cabbage can take hours to cook, but this version on the grill cuts that time way down. And here are a few things you may not know about your Char-Broil TRU-Infrared grill and different ways to use it.
- It makes the best baked potatoes in the world. I have made baked potatoes on the grill many times and they always turn out creamier than ones I bake in the oven.
- Embrace the packet. I use aluminum foil packets for any sliced vegetable. Just put them in the foil, dot with butter and add salt and pepper to taste or any other seasonings you like. Loosely close the packets and put them on the grill. The only trick is to either use the shelf above the grates or an inverted aluminum half pan to keep the packets off the grates. You will still get browning in the packets and when you’re done cooking, you can just throw the used aluminum foil away.
- Think beyond “thin” when you get deli meats. A 1/2-inch thick slice of turkey, ham or any deli meat can go on the grill to get those beautiful grill marks and then be chopped for stuffed baked potatoes, salads or hashes.
And as much as I love a big old sink full of dirty dishes after making traditional corned beef and cabbage, it doesn’t hurt that there’s virtually no clean-up with this recipe. Here’s the step-by-step:
Core and slice the cabbage, adding a tablespoon of butter, salt and pepper to each packet.
A virtual festival of foil – the potatoes and the packets of cabbage go on the grill’s top shelf and an inverted aluminum pan. You could use a metal roasting pan, as well.
This cabbage is done. You can see that it gets browned in spots, adding delicious caramelized flavor to the tender cabbage.
Now all you have to do is chop up the cabbage and corned beef, open up that beautiful potato and add some butter, salt, pepper and the grilled cabbage and corned beef. And if you have leftover meat and cabbage, add them to a skillet hash.
Celebrate St. Patrick's Day with easy grilled potatoes stuffed with grilled cabbage and corned beef.
- 4 baking potatoes
- 1 small cabbage
- 8 tablespoons butter, divided
- Salt and freshly ground pepper to taste
- 12 ounces deli corned beef (preferably Boar’s Head), cut in ½-inch-thick slices at the deli counter
- Spicy deli mustard
- Heavy duty aluminum foil
- 1 aluminum half pan
- Preheat the grill to medium.
- Wash the potatoes, sprinkle them with salt and wrap each potato in a piece of aluminum foil about three times the size of the potatoes.
- Place the potatoes on the upper rack of the grill, close the lid and cook for approximately one hour. Test for doneness with a fork or sharp knife.
- Meanwhile, remove the core from the cabbage and slice it into 1-inch thick slices. Place each slice of cabbage on an aluminum foil square, top with 1 tablespoon of butter each and salt and pepper to taste. Loosely close the packets.
- Place the half pan, upside down, on the grill grates and add the cabbage packets to the top. Close the lid and continue grilling until the cabbage is soft and browned in places, approximately 30 minutes. Chop the cabbage into bite-sized pieces.
- Remove the cabbage and the half pan and turn the grill to medium high. Brush the corned beef slices with vegetable oil and grill for approximately 2-3 minutes, or until the corned beef has nice char marks. Cut the corned beef into cubes.
- Assemble the stuffed potatoes by cutting them in half and adding 1 tablespoon of butter to each potato, salt and pepper to taste, and some of the cabbage and corned beef. Top with a drizzle of spicy mustard.