- 1kg corned beef
- 1 celery stalk, trimmed, cut into 1.5cm diagonal slices
- 1 carrot, peeled, cut into 1.5cm diagonal slices
- 1 small yellow onion, cut into thin wedges
- 2 garlic cloves, crushed with the side of a knife
- 1 can (795g) Italian plum tomatoes in juice
- 1/2 head (1/2kg) green cabbage, cut into 4 wedges, cores slightly trimmed
- 10 small red potatoes, cut in half
- 2 teaspoons whole-grain mustard
- Unwrap the corned beef and pat dry with paper towels.
- Arrange the celery, carrot, onion, and garlic in a 33 x 23cm roasting pan. Place the corned beef on top of the vegetables. Sprinkle the contents of the spice packet over the corned beef and rub into the surface of the meat. Add the tomatoes; fill the empty tomato can with water and add to the pan. With kitchen shears cut the tomatoes into 2.5cm chunks.
- Tightly cover the pan with heavy-duty foil and grill over indirect medium heat (180°C to 230°C), with the lid closed, for about 2 hours. Remove the pan from the grill. Add the cabbage wedges and potatoes around the corned beef and spoon the cooking juices on top. Cover the pan with foil and continue grilling over indirect medium heat, with the lid closed, until the corned beef, potatoes, and cabbage are tender, about 1 hour more. Transfer the corned beef to a cutting board and spread the mustard on top. Let stand 5 minutes before carving the meat across the grain into 1.5cm slices. Serve corned beef slices with the cabbage and potatoes, with juices spooned over all, along with grilled rye bread, if desired.
The term “corned” refers to the curing of the meat with salt. Legend has it that when the recipe was first developed, as a means of preserving beef brisket, the grains of salt were as large as kernels of corn. Hence the name. Long after refrigeration has made curing unnecessary (and salt shrunk), this recipe endures purely for the sake of good taste.
Prep time: 10 minutes
Grilling time: 3 hours