Our corner market had corned beef brisket on sale last week. I bought one and put it in the freezer for the weekend.
Traditionally, it's supposed to be simmered in water for a long time. And that works, but modern corned beef can come out a little bland. You can wrap it up in foil and roast it, but it's pretty salty.
There's another way, one involving that most useful of vegetables, the potato:
I rinse off the corned beef and put it fat side down in a covered roasting pan on the grill, with the included seasonings and an extra bay leaf or two. Give it an hour per pound, indirect heat.
Prepare the vegetables and add them when there's an hour or a little more to go. I used two big red potatoes (three would not have been remiss), a smallish onion, a half-dozen "baby" carrots, three stalks of celery, three small sweet peppers and three shishito peppers, all cut into "chunks," plus oyster mushrooms. I added a level teaspoon of capers on impulse, and that worked well. (I thought I had a turnip, too, but it had gone soft.) The potatoes should be the bottom layer in the pan -- trust me on this.
Add, cover, and cook the remaining hour:
Looks good -- and needs no seasoning at all.
It tasted great. The potatoes were amazing, having cooked for an hour in the meat juices, and the meat was tender and moist.
And the cooking consists mainly of building a charcoal fire, setting the pan on the grill, and ignoring it! Gotta like that. Cleanup, well, the pan does take some scrubbing. But it's worth it.
Served with Brussels sprouts, as a kind of nod to the usual cabbage.
(All photos by Tamara Keel)
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