Grilled Honey Mustard Corned Beef with Colcannon



Scranton, PA “had the Irish in” yesterday, featuring the annual St. Patrick’s Day Parade, corned beef, cabbage and sanctioned binge drinking.  Although Scranton is a mere 35 minutes from Honesdale, we chose not to attend the festivities, graciously ceding the road to the numerous drunken accidents and their victims whose detritus was still on display this morning.  The Sunday mass fairly echoed in the poorly attended church service this morning 🙂


Sunday lunch was a variation of the traditional boiled dinner of corned beef and cabbage; grilled honey mustard corned beef, colcannon and herb roasted broccoli and cauliflower.


I enhanced the colcannon with crisp bacon ends because I could and they were in the refrigerator.


The cauliflower and broccoli were mixed with olive oil, fresh oregano, salt and pepper.


Kenny joined us for lunch and a little archery in the yard with his cousins.


Last night I ground the spices that came in the corned beef package, mixed them with a little olive oil, brushed the mixture on the meat, wrapped it in plastic wrap and refrigerated it overnight.


A little open face sandwich with roasted onion.




Grilled Honey Mustard Corned Beef

4 lb corned beef brisket with spice packet

2 tbsp olive oil

1/2 cup water

2 tbsp melted butter

2 tbsp honey

2 tbsp mustard

Remove the brisket and spice packet from wrapping.  Rinse off the meat and pat dry. Grind the spices, mix with the olive oil, then brush on all sides of the meat.  Wrap the spiced brisket in plastic wrap and refrigerate overnight.

Prepare a water tight aluminum foil tent, place the brisket inside, then pour in the water and seal.  Preheat the grill to at least 500 F, turn off half the burners and place the aluminum foil wrapped brisket on the cold side.  Grill at 400 F for 2 hours, top down.

Mix the butter, honey and mustard together in a bowl.  Remove the brisket from the aluminum foil, place directly on the cold side of the grill, brush with the honey mustard mixture and continue to grill at 400 F for another hour, brushing every 15 minutes with the honey mustard mixture.









About cookinginsens

An American living in Burgundy, France
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14 Responses to Grilled Honey Mustard Corned Beef with Colcannon

  1. Mad Dog says:

    You should set up a stall and sell that at the St. Patrick’s Day Parade. I’m sure you’d be very popular 🙂

  2. Laura says:

    Missing colcannon and things Irish here in Accra …looks like a great day was had by all!

  3. Nadia says:

    You started the celebrations early. Are they going to contine through to March 17?

  4. Your boiled beef dinner looks so delicious, Rosemary!! Have you ever found corned beef in France? I haven’t so will probably have to brine my own one of these days…

  5. Conor Bofin says:

    Very good faux Irish indeed. St. Patrick’s Day is big here in Ireland but it pales into insignificance beside the way ye Americans celebrate it. I would much prefer boiled bacon (with a thick layer of fat) and cabbage served with floury potatoes and a nice parsley sauce. Happy St. Patrick’s Day Rosemary.

  6. Mary Frances says:

    I’m not Irish, but I still look forward to the corned beef every year. Yours looks delish and I especially love that little open faced sandwich. Looks like the perfect bite!

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