Corned Beef and Pastrami with Cabbage

This St. Patrick’s day , get in the spirit by trying BBQ Bobs traditional Irish meal of Corned Beef and Cabbage

Corned Beef and Pastrami with Cabbage

Ingredients

• 1 3 lbs corned beef brisket
• 1 2 lb piece of pastrami sliced into 2 inch chunks
• 1.5 lbs baby tri-colored potatoes
• 1 head cabbage quartered
• 8 carrots cut into thick medallions
• 4 parsnips cut into thick medallions
• 1 qt. salt free chicken broth
• 1 qt. water
• Salt and pepper to taste (if required)

Preparation

1. Place corned beef and pastrami in a large Dutch oven. Cover both pieces with chicken broth and water. Put a small bed of coals in the grill. Since dutch ovens heat up quickly and efficiently, you will not need many coals.
2. Set the cooker to 350°F.
3. Cook meat in the broth for approximately 2-3 hours or until almost fork tender.
4. Add cabbage and cook for an additional 30 minutes.
5. Add potatoes, carrots, and parsnips and cook for another 30-40 minutes or until the vegetables are almost tender.
6. Taste for salt. The corned beef is very salty and should be salty enough to flavor the whole pot of food. If salt is needed, add it in and cook for another 5-10 minutes.
7. Serve with a refreshing beverage and enjoy!