This New England Corned Beef recipe by Perry P. Perkins is a Caja China specialty. Not many people get creative with these coal burning grills and it’s a shame. Most people stick to the usual pork or try and make a few turkeys every now and then, but it’s the smaller things that really make you realize how unique the taste is when you cook with one of these roasters. Don’t be afraid to try different recipes with your Caja China, you won’t have any regrets.
The ingredients you will need for this recipe include:
4 corned briskets, 4 lbs each
4 small bay leaves
12 rutabagas, cut in chunks
24 sweet onions, halved
24 medium potatoes, peeled
4 red cabbage wedges
4 lbs carrots, peeled
4 C brown mustard
To make the mop, bring 1 gallon of water to a simmer with bay leaves, peppercorns, and spice packets (included) from corned beef. Simmer 10-15 minutes, allow mop to cool until just warm.
Two hours before cooking, remove the corned beef from the refrigerator and let stand at room temperature until cooking time.
Place the corned beef on the rack in La Caja China, fat side up, and set disposable catch pans beneath the lower rack to catch the drippings.
Pour the mop evenly over each corned beef, tent each loosely with foil, and insert a probe thermometer into the thickest part of one beef.
Cover the box with the ash pan and charcoal grid, and add 16 lbs of charcoal for Model #1, or 18 lbs for Model #2 and Semi Pro Box, and light up.
Allow about 20 minutes for coals to burn evenly. After 20 minutes, spread the coals evenly over the surface of the charcoal pan.
Cooking time starts right now.
While meat is cooking divide rutabagas, onions, potatoes, and cabbages evenly between 4 disposable turkey roasting pans, have eight large sheets of foil torn and ready.
Roast briskets until internal temperature reaches 180 F, then, working quickly (this is a good time to have a partner) remove the ash pan and grid, lift the full rack out of La Caja Asadora, open, and place one corned beef in each turkey pan, on top of vegetables.
Pour any drippings evenly over the meat (toss the drip pans), and seal each pan with a double layer of heavy foil.
Insert the probe into the thickest part of one beef, and place all 4 pans into La Caja China. Cover the box with the ash pan and charcoal grid, and add 10 lbs of charcoal for Model #1, or 15 lbs for Model #2 and Semi Pro Box.
Add 10 lbs of charcoal every hour until you’ve cooked the corned beef to an internal temperature above 190 degrees F.
IMPORTANT: Do not open the box until you reach the desired temperature.
Remove pans from Cajun Microwave. Smear the meat-side of each corned beef with 1 cup of mustard and wrap, fat side down, in a double layer of foil, wrap each of these with a towel, and place in a tight cooler for 60 to 90 minutes.
Combine veggies (and broth) into two turkey pans, cover, and keep (just) warm in oven.
After 90 minutes, allow the meat to rest at room temp, unwrapped, 15 to 20 minutes, and then slice thinly across the grain, disposing of excess fat.
Serve corned beef surrounded with vegetables.
Hope you enjoy! Feel free to send us pictures or messages including your memorable roasting experiences. For more information please contact us at 888-272-7629.
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