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 Min
Cook Time
7 Hr
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.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!
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