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Traeger Kitchen


Beer Braised Corned Beef & Irish Vegetables

Prep Time

5 Minutes

Cook Time

7 Hours

Effort

Pellets

Hickory

This Irish roast is braised in dark Guinness beer, stuffed with roasted vegetables, & perfect for a Sunday dinner feast.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 4 Pound corned beef brisket flat, fat cap at least 1/4 inch thick

  • 1 Tablespoon brown sugar

  • 1 Tablespoon pickling spice

  • 1/2 Medium onion, chopped

  • 4 Clove garlic, minced or smashed

  • 12 Ounce Guinness beer

  • 4 carrots, peeled and cut into 3/4 inch slices

  • 1 Pound small red potatoes, washed, halved and cut into 3/4 inch slices

  • 1/2 Head cabbage, cut into wedges

  • 1 Teaspoon fresh thyme

  • fresh chopped parsley, for garnish

Steps

  • 1

    When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    Grill180 ˚F

  • 2

    Place the corned beef brisket fat-side up on the grill and smoke for 3 hours.

    Grill180 ˚F

    Ingredients

    • 4 Pound corned beef brisket flat, fat cap at least 1/4 inch thick

  • 3

    After 3 hours, increase Traeger temperature to 250℉ and preheat for 15 minutes.

    Grill250 ˚F

  • 4

    Place the corned beef in a Dutch oven or large pot and add in the brown sugar, pickling spice, onion and garlic cloves.

    Ingredients

    • 1 Tablespoon brown sugar

    • 1 Tablespoon pickling spice

    • 1/2 Medium onion, chopped

    • 4 Clove garlic, minced or smashed

  • 5

    Pour in the Guinness. Cover the pan tightly and let it braise for about 4 to 5 hours, or until tender. Turn the brisket over halfway through the cooking time.

    Grill250 ˚F

    Ingredients

    • 12 Ounce Guinness beer

  • 6

    About an hour before the brisket is done, add in the chopped carrots, cabbage, potatoes and thyme ,and cook covered for 30 minutes to an hour, or until the vegetables are fork-tender.

    Grill250 ˚F

    Ingredients

    • 4 carrots, peeled and cut into 3/4 inch slices

    • 1 Pound small red potatoes, washed, halved and cut into 3/4 inch slices

    • 1/2 Head cabbage, cut into wedges

    • 1 Teaspoon fresh thyme

  • 7

    Allow the meat to rest for at least 10 minutes before you slice and serve. Enjoy!

    Ingredients

    • As Needed fresh chopped parsley, for garnish

Cooking Notes

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