It only seems right that if you're going to make corned beef in honor of St. Patrick's Day that you should braise it in one of the prides of Ireland: GUINNESS. You end up with that depth of flavor from the hours of braising as well as a slight bitterness from the beer, balanced by an unnoticed touch of sweetness from a wee bit of brown sugar. Of course we've got to smoke it first to get that rustic taste of Irish countryside woodsiness.
Corned beef has become more of an Irish-American dish but we still love it! Just make sure that you discard that overly-salty pre-packaged brine and soak the brisket for a day or two to draw some of that salt out before you start cooking.
GUINNESS-BRAISED CORNED BEEF AND IRISH VEGS
PREP TIME: A day or two of soaking of using a pre-brined brisket
COOK TIME: 7 to 8 hours
RECOMMENDED PELLETS: Hickory or Mesquite
SERVES: 6 to 8
1 3 1/2 to 4 lb corned beef brisket flat, with fat cap at least 1/4-inch thick
12 oz. Guinness beer (or other dark beer)
1 tablespoon brown sugar
1 tablespoon pickling spice or pickling package from corned beef
4 garlic cloves, minced or smashed
3 to 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 teaspoon dried thyme or a few sprigs of fresh thyme
Fresh chopped parsley for garnish
If you're using a pre-brined corned beef brisket you'll want to take the brisket out of the salt solution a day or two before cooking and soak it in water to help draw out some of that salt. Otherwise you risk having some overly salty meat.
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. 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.
If the vegetables are done before the brisket, remove the vegetables so that both are perfectly cooked.
Allow the meat to rest for at least 10 minutes before you slice and serve with those incredible veggies.
Guinness-Braised Corned Beef Recipe.docx (11.30 kb)