By Traeger Kitchen
This Irish roast is braised in dark Guinness beer, stuffed with roasted vegetables, & perfect for a Sunday dinner feast.
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|4 Pound||flat cut corned beef brisket, fat cap at least 1/4 inch thick|
|1 Tablespoon||brown sugar|
|1 Tablespoon||pickling spice|
|1/2 Whole||onion, chopped|
|4 Clove||garlic, minced|
|12 Bottle||Guinness Extra Stout|
|4 Whole||Carrots, Peeled and Cut into 3/4" Inch Slices|
|1/2 Head||cabbage, cut into wedges|
|1 Pound||Small Red Potatoes, Washed and Cut in Half and Cut into 3/4" Slices|
|1 Teaspoon||fresh thyme|
When ready to cook, set temperature to 180℉ and preheat for 15 minutes. Place the corned beef brisket, fat side up on the grill and smoke on the Smoke setting for 3 hours.
180 ˚F / 82 ˚C
4 Pound flat cut corned beef brisket, fat cap at least 1/4 inch thick
After 3 hours, turn the heat up to 250℉ and pre-heat for 10-15 minutes. Place the corned beef in a dutch oven or large pot and add in the brown sugar, pickling spice, onion and garlic cloves.
1 Tablespoon brown sugar
1 Tablespoon pickling spice
1/2 Whole onion, chopped
4 Clove garlic, minced
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.
250 ˚F / 121 ˚C
12 Bottle Guinness Extra Stout
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.
4 Whole Carrots, Peeled and Cut into 3/4" Inch Slices
1/2 Head cabbage, cut into wedges
1 Pound Small Red Potatoes, Washed and Cut in Half and Cut into 3/4" Slices
1 Teaspoon fresh thyme
Allow the meat to rest for at least 10 minutes before you slice and serve. Enjoy! *Cook times will vary depending on set and ambient temperatures.
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