Grilled and Braised Corned Beef

Preheat Grill to medium high (275-400 degrees F.

Chuck the stinkin’ flavoring packet from corned beef. Brush brisket with browning sauce or EVOO on both sides, I just used Old World Olive Co. Garlic EVOO.

Place the meat on the grill and grill the brisket on both sides for 5 to 8 minutes per side.  Quarter the cabbage and place on the grill flat down.


Place brisket on in a roasting pan. Scatter onion and garlic slices over brisket and add beef broth. Cover pan tightly with lid or aluminum foil.

My son Jordan with his pal Youseff getting ready to head into Beer City USA to get their Irish jig worked on.

Roast indirectly on your grill until meat is tender, about 4 hours.  Time for an Irish Car Bomb.

Now add Cabbage, Potatoes, and Carrots and more beef broth if needed.  Cover and put back on your grill for two more hours.

  • 1 (5 pound) flat-cut corned beef brisket (next time I will do two, it shrinks)
  • tablespoon browning sauce like Kitchen Bouquet or Dales or maybe some OWO Co. Garlic EVOO
  • 2 Spanish onions, sliced thick
  • 6 cloves garlic, sliced
  • 32 oz. box of beef broth
  • ½ Cabbage cut into thirds
  • 10 small potatoes
  • 6 large carrots
  • 1 T Black pepper
  • 1/2 T Sea salt

This was an experiment that turned out great.I hope you like this as much as we did.