Corned Beef Roll Up

Corned Beef and Cabbage Our Way

With us both working on St. Patrick’s Day, we decided on an untraditional traditional meal. Sounds like us: traditional in an untraditional way…and loving it! 

Sometimes the best meals are quick and easy, this is both.

Prep Time: 25 minutes

Cook Time: 3 hours, plus another hour

Oven: 300 degrees

Ingredients: St. Patty’s Roll Up

1 3-4 lb. corned beef brisket

1 small jar jalapeno slices, including liquid

1 cup pineapple juice

¼ cup yellow mustard

2 Tbsp. crushed garlic

2 Tbsp. horse radish

½ head green cabbage, sliced

¾ lb. Swiss cheese, cut into strips

¼ cup yellow mustard

1-2 lb. dough ball, our market has raw pizza dough in 1lb. balls

1 egg, beaten

Directions: Corned Beef Brisket, Oven

Place corned beef fat side up in oven-proof dish with cover. Mix jalapenos, liquid, pineapple juice and mustard seed in small bowl. Pour over meat. Cover. Preheat oven to 300 degrees. Bake corned beef covered for three hours. Remove from oven onto platter. Let rest 15 minutes to redistribute juices. Slice thin against the grain.

Directions: Corned Beef Roll Up

Prep Time: 20 minutes

Cook Time: 1 hour @ 300

Grill: Traeger

Pellets: oak

Roll out dough on a lightly floured surface; we just use our kitchen counter. Parchment paper works well, too. Mix the garlic, horse radish and mustard together. Spread mustard evenly over dough, the then sliced cabbage. Top with beef, then cheese. Roll as you would a jelly roll. Brush with egg. Bake on parchment covered cooking grate for 1hr @ 300.

The Vegan Version

Carnivore Version

Ready to Roll

Rolling, rolling, rolling….

Hot off the Traeger

Cooking Directions: Traeger

Open the lid and set the dial to “medium or 300”, after about five minutes shut the lid. Give it few minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up. Place the roll up directly onto the center grill for an hour.

This is an easy one.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Cooking Directions: Oven

Bake 1 hour @ 300.

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti

Hey, if you are interested in learning more about Traeger Grills or for fine meats and sausages for your grill, go see Jacob. He is a Sausage Meister and we are not kidding. If you get a chance, go and see him. It will be a fun day trip. (Take an ice chest; we always fill up a big one.) Or check him out @ www.tandhsausage.com or call him 760 471- 9192.