New England Boil? St. Patty’s Day – Let’s kick this s**t up a notch!

Brisket 1So take the normal United States version of a traditional St. Patrick’s day meal of corn beef and cabbage (actually considered a New England Boil), and kick it up. Contrary to popular belief the corned beef and cabbage meal is not the typical celebratory meal of the Irish on St. Patrick’s Day. And to be perfectly honest, I forget what is . . . , and I started to look it up on the internet, but was inundated by corned beef recipes. Forget it!!!

After realizing . . . , just a bit late, that St. Patrick’s Day fell on our weekend Sunday, we scrambled to pick up a corned beef brisket (flat OR point). My wife and I needed to somehow come up with a dinner plan around all of a Sunday’s activities. Can you believe, the two most local markets to our house . . . and considered box-chain supermarkets (VONS . . . but who’s callin’ them out?), was out of the prepared and pre-packaged corned beef brisket that were on sale in their weekly ad. Not like it was a huge blow-out Black Friday price; I think maybe $.10 cents cheaper than the other box-chain markets. Are you serious . . . out of corned beef on St. Patrick’s Day??? So we found them somewhere else.

Wanting to try a different take on the meal, I decided on BBQ’ing it . . . but instead of just BBQ’ing and drying it out, I decided to braise it on the BBQ and using the Weber charcoal grill for the oven. I used mesquite charcoal to add an additional element and flavor. Every so-often (about 1/2 hour) I would flip it in the pan, add more charcoal, and ensure I had a good braise going on. I was also using Stone IPA as my braising liquid. It looked bad-ass when I took the lid off. I think the only problem was the constant putting more charcoal in to maintain the heat. Also, I don’t think I quite got enough time to cook it. I cooked it right at 3 hours yet it wasn’t fork tender. But it was time to eat. It was Sunday, of course, and “we got shit ta do”, as expalined by my kids. The flavor was pretty remarkable and I may try it again if given the right amount of time.corned beef and cabbage

Actually, I might try something similar for just a plain brisket. Maybe a camping trip out to the desert, when I’ve got nothing better to do then drink and cook. The Webber dome lid seems to work great as an oven . . . and very predictable for this method.

Well, I served it up and it looked great. Not only did I use the braising liquid to baste the meat, I also used it to simmer the vegetables. The serving platter quickly got over crowded.

I didn’t seem long for all of this to get quickly consumed at my house. Maybe the kids . . . maybe the dogs. They have been showing a lot of affection lately . . . the dogs, that is!

Try something new!!!



Published by CritDicks

Industry Insider Reviews - Products, Places, Services

Join the Conversation


  1. Although today, Corned beef and cabbage is now served during the St Patrick’s day feast, traditionally, In Ireland, when Mass was over (Yes, it is a religious Holiday), the wife would head home to begin preparing the St Patrick’s Day feast. Of course, the men headed for the pub to drink the ‘Pota Pádraig’ or St. Patrick’s Pot. After one (or more) St. Patrick’s Pots, the men head home as well to the feast.

    The feast was usually, a nice piece of cured pork. or a piece of boiled bacon which was more like ham.This would be served with floury potatoes, cabbage and warm soda bread and butter on everything.

    What about the Corned beef and cabbage, you say? This is a custom that was begun by Irish emigrants, who tried to create a meal that would remind them of home with what was available at the time

    That said, Foodie,

    while your idea was spot on, perhaps some advise toward your preparation techniques is in order. Corned beef, while cured (Actually it’s pickled) is still a raw peace of meat. To bar-b-que it, would mean many hours on the Q in indirect heat. Cooking it traditionally prior to Bar-B-Queing it would take the same amount of time, however, this low and slow process would break down the tough connective tissue in the brisket. For example when I make the Pastrami for my restaurant, I cook that corned beef traditionally by boiling it in pickling spices, half Guinness beer and half water, for just under 3 hours depending on it’s size then into the smoker for two hours at 190 degrees, and it come out, (well you’ve tasted it). So instead of smoking it, BBQ it up after you cook it. and it will be like Butta!

    1. Thanks Chef for that lesson. I’m from friggin’ California for crying out loud. I know not much about immigration and our forefathers. That’s why I appreciate the lessons learned from grumpy guys like you that have those Eastern experiences. I have not much in life but “surfers ear” and sunsets.


Leave a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: