Recipes, Uncategorized

Smoked Corned Beef and Cajun Cabbage

March 17, 2015

St. Patrick’s Day is getting close and I’m here to give you the Cajun version of corned beef and cabbage. That doesn’t mean you can’t eat it all year long. This stuff is amazing. When my dad first smoked the corned beef, I was pregnant and could not tolerate the taste or smell of smoke. But I did taste it, and I loved it. Smoked corn beef is by far the best and tastiest way to eat corned beef. And this cabbage is “not ya Irish Mama’s cabbage.”

There’s actually a lot of Irishman in Louisiana. New Orleans has an Irish Parade where they throw cabbages. They throw beads off of the floats too. It actually looks a lot like Mardi Gras minus the purple and gold. There is just lots of green. People love it. It’s a good excuse after Mardi Gras to go to another parade. In fact my maiden name is Irish. My dad’s family has been in Louisiana for a long time and are totally Cajun now, despite the Irish name. I think my dad’s great, great grandfather,  Hildevert Henri Deshotel, was the first sheriff of St. Landry parish. But that sounds French, not sure how the Irish got in there. He’s got a lot of other crazy old family stories that I’d love to write down. One day I’m going to do it.

I am serious, if you have a smoker you have got to try this. If you don’t, you should get one! Smoke corned beef is completely amazing and delicious. If you’ve never thought to do it, do it. We slice it and serve it with rolls at parties all year round. And you thought corned beef was only for St. Patrick’s Day.

 

For the cajun cabbage:

1 medium onion, chopped

8 oz bacon, chopped

1 head of cabbage, rough chopped

Slap Ya Mama, to taste   

salt and pepper, to taste

Large black iron skillet

 

Cajun Cabbage

Cajun Cabbage

 

Cook chopped bacon in a large black iron skillet until brown.

 

Cooking the bacon

Cooking the bacon

 

When it is cooked take it out of the pan and leave the bacon grease in it. Put your chopped onions in carefully because the skillet is hot and the grease will spit at you.

 

cooking the onions in bacon fat

cooking the onions in bacon fat

 

Cook your onions until beginning to turn brown. Add roughly chopped cabbage to the pot.

 

rough chopped cabbage

rough chopped cabbage

 

Toss it with two wooden cooking spoons like you are tossing a salad, but more carefully. Cook on medium high heat.

 

Toss cabbage into the onions like tossing a salad

Toss cabbage into the onions like tossing a salad

 

Continue to toss the cabbage every so often so it cooks evenly. When the cabbage is cooked add the bacon back into the skillet.

 

Add bacon back to the cabbage and onions

Add bacon back to the cabbage and onions

 

Toss the bacon into the cabbage.

 

Toss bacon  into the cabbage and onions

Toss bacon into the cabbage and onions

 

For the smoked corned beef you will need:

A smoker

Smoking chips, soaked for 3-4 hours

3-4 corned beef (depending on your smoker)

heavy duty tin foil

charcoal (if you have a charcoal smoker)

You might as well fill the smoker and smoke a lot of things while you’re doing it. We usually add in a few fish too while we are at it. Those of course smoke in a lot less time. You can use an electric or a charcoal smoker- we have both but we did this on our electric smoker.

 

The electric smoker is like this: Masterbuilt 20070910 30-Inch Black Electric Digital Smoker, Top Controller

The charcoal smoker is like this: Weber 721001 Smokey Mountain Cooker 18-Inch Charcoal Smoker, Black

 

Soak the corned beef for 1 hour then lightly dry with paper towels.  Sprinkle the pickling seasoning packet on top of each corned beef, on top of the fat. The fat side goes on top.

Total smoking time will be 6-7 hours.

 

Getting the smoked corned beef ready for the smoker.

Getting the smoked corned beef ready for the smoker.

 

Set up your smoker. Add wood chips to the chip box and add add water in the water pan. For an electric smoker you do not have to soak the chips. For a charcoal smoker, you do need to soak the chips for at least 3-4 hours.

Put the meat in cold and make sure the smoker is cold. When the meat is cold, the pores are open and will accept the smoke better.  Smoke the meat for 3 hours at about 215 degrees. If you have a charcoal smoker make the heat low. There is sometimes a temperature gauge on top. After one hour, add more chips. Check it another hour later to add more chips if needed.

 

Corned beef going into the smoker.

Corned beef going into the smoker.

 

Corned beef going into the smoker.

Corned beef going into the smoker.

 

After the corned beef have been in the smoker for 3 hours, wrap the corned beef in heavy duty tinfoil with 1 ounce of water in the foil. Wrap it so that it is sealed. Continue to smoke for another 3 to 4 hours. Continue at 215 degrees. Water boils at 212 degrees so this will create steam and tenderize the meat.

When they are done, you can serve one and freeze the others. They freeze very well. It’s always nice to have a couple of those in your freezer.

Slice and serve! Let me know if you love it!!!

Smoked Corned Beef and Cajun Cabbage

Smoked Corned Beef and Cajun Cabbage

Ingredients

  • For the cajun cabbage:
  • 1 medium onion, chopped
  • 8 oz bacon, chopped
  • 1 head of cabbage, rough chopped
  • Slap Ya Mama, to taste
  • Salt and pepper, to taste
  • Large black iron skillet
  • For the smoked corned beef you will need:
  • A smoker
  • Smoking chips, soaked for 3-4 hours
  • 3-4 corned beef (depending on your smoker)
  • heavy duty tin foil
  • charcoal (if you have a charcoal smoker)

Instructions

  • For the cabbage:
  • Cook chopped bacon in a large black iron skillet until brown.
  • When it is cooked take it out of the pan and leave the bacon grease in it. Put your chopped onions in carefully because the skillet is hot and the grease will spit at you.
  • Cook your onions until beginning to turn brown. Add roughly chopped cabbage to the pot.
  • Toss it with two wooden cooking spoons like you are tossing a salad, but more carefully. Cook on medium high heat.
  • Continue to toss the cabbage every so often so it cooks evenly. When the cabbage is cooked add the bacon back into the skillet.
  • Toss the bacon into the cabbage.
  • For the smoked corned beef:
  • Soak the corned beef for 1 hour then lightly dry with paper towels. Sprinkle the pickling seasoning packet on top of each corned beef, on top of the fat. The fat side goes on top.
  • Total smoking time will be 6-7 hours.
  • Set up your smoker. Add wood chips to the chip box and add add water in the water pan. For an electric smoker you do not have to soak the chips. For a charcoal smoker, you do need to soak the chips for at least 3-4 hours.
  • Put the meat in cold and make sure the smoker is cold. When the meat is cold, the pores are open and will accept the smoke better. Smoke the meat for 3 hours at about 215 degrees. If you have a charcoal smoker make the heat low. There is usually a temperature gauge on top. After one hour, add more chips. Check it another hour later to add more chips if needed.
  • After the corned beef have been in the smoker for 3 hours, wrap the corned beef in heavy duty tinfoil with 1 ounce of water in the foil. Wrap it so that it is sealed. Continue to smoke for another 3 to 4 hours. Continue at 215 degrees. Water boils at 212 degrees so this will create steam and tenderize the meat.
  • When they are done, you can serve one and freeze the others. They freeze very well. It's always nice to have a couple of those in your freezer.
  • Slice and serve! Let me know if you love it!!!
http://creativesupergirl.com/2015/03/17/smoked-corned-beef-and-cajun-cabbage/

 

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