Dallas Cowboys - the Juicy Corned Beef

Dallas Cowboys - the Juicy Corned Beef

2 hrs
240 hrs
7 hrs

Slices of corned beef on grilled apple and onions with parsley and spring onions in sour cream

BBQ Brothers Meet American Football


  • 1 beef brisket (approx. 2.4 kg)
  • 4 green apples
  • 4 large brown onions
  • 3 bunches flat parsley
  • 2 bunches spring onions
  • black pepper
  • 1 EL light muscovado sugar
  • 2 lemons
  • 200 g sour cream or crème fraîche

For the 20% curing brine

  • 3 l water (approx., depending on the container)
  • 600 g nitrate pickling salt

For the rub

  • 2 tbsp. light muscovado sugar
  • 4 tbsp. black pepper
  • 4 tbsp. coriander seeds

Ingredient Tips

Due to the curing the meat is already very salty. The other ingredients will absorb this, but rather do not use any more salt afterwards.


Step 1 of 5
Cure the brisket in brine for 10 days. Simply leave to cure in the brine in the refrigerator. Then soak the meat twice for 45 minutes and pat dry.
Grind the ingredients for the rub but do not grind too finely as this will make the rub too wet. Afterwards massage the rub gently but firmly into the meat and press on.
Then place on the grate in the grill, preheated to 120 degrees. Add the smoking chips and shut the lid. Wrap the meat in foil after approx. 5 hours, at a core temperature of 70 degrees, as otherwise the meat tends to dry out a little. If you like, add a few dots of butter and some liquid, for example beef stock or even cola, to the foil. Then cook for a further approx. 2 hours on the grate with the lid closed again. The meat will be cooked at a core temperature of approx. 88–92 degrees.
Cut the apples into finger-thick slices and grill well. Peel the onions, cut into finger-thick rings and also grill well. Coarsely cut the parsley and spring onions and mix into the sour cream. Then add the sugar, pepper and lemon juice to taste.
Now cut the meat into thin slices and arrange on top of the apples and onions. Pour the parsley-onion sour cream mix over it. Do not add any more salt under any circumstances!!! The meat is already very salty due to the curing and the other ingredients absorb this.
Made This Recipe?
Click the stars to rate it.