Beer BraisedCorned Beef & Irish Vegetables

• Difficulty4/5
• Prep time5 mins
• Cook time7 hrs
• Serves6 - 8
• HardwoodHickory

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

• 4 lbs corned beef brisket flat, with fat cap at least 1/4-inch thick
• 12 oz Guinness beer
• 1 tbsp brown sugar
• 1 tbsp pickling spice

• 1/2 onion, chopped
• 4 garlic cloves, minced or smashed
• 3-4 carrots, peeled and cut into 3/4-inch slices
• 1 lb small red potatoes, washed and cut in half and cut into 3/4-inch slices

• 1/2 head cabbage cut into wedges
• 1 tsp fresh thyme
• Fresh chopped parsley for garnish

• 4 lbs corned beef brisket flat, with fat cap at least 1/4-inch thick
• 12 oz Guinness beer
• 1 tbsp brown sugar
• 1 tbsp pickling spice
• 1/2 onion, chopped
• 4 garlic cloves, minced or smashed

• 3-4 carrots, peeled and cut into 3/4-inch slices
• 1 lb small red potatoes, washed and cut in half and cut into 3/4-inch slices
• 1/2 head cabbage cut into wedges
• 1 tsp fresh thyme
• Fresh chopped parsley for garnish

Start the Traeger on Smoke with the lid open until fire is established (4 to 5 minutes).

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

After 3 hours, turn the heat up to 250 degrees F 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.

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.

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.

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

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