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Beer Braised Corned Beef & Irish Vegetables

Beer Braised Corned Beef & Irish Vegetables

By Traeger Kitchen

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

Prep Time

5 Minutes

Cook Time

7 Hours

Pellets

Hickory

Ingredients

This recipe serves:

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 Large 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
As Needed Chopped fresh parsley, for garnish

Steps

  • 1

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

    180 ˚F / 82 ˚C

    Super Smoke

  • 2

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

    180 ˚F / 82 ˚C

    03:00

    Super Smoke

  • 3

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

    250 ˚F / 121 ˚C

    00:15

    Super Smoke

  • 4

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

  • 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.

    250 ˚F / 121 ˚C

    04:00

    Super Smoke

  • 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.

    250 ˚F / 121 ˚C

    00:30

    Super Smoke

  • 7

    Allow the meat to rest for at least 10 minutes before you slice and garnish with fresh parsley. Enjoy!

My Notes


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