CORNED BEEF WITH MIXED VEGETABLES
Looking for a warm and comforting Corned Beef Roast? This easy recipe will produce a meal that will keep you satisfied for hours!
Author:
Joe Baptista @joseph_rae_bbq_co
INGREDIENTS
- 4 lb corned beef
- 2 large sweet white onions
- 2 lb baby carrots
- 32 oz. chicken stock
SEASONING MIX
- 1-2 tsp. Worcestershire sauce
- 1-2 tsp. pickling spices
- 1-2 tsp. extra granulated garlic
- 1-2 tsp. onion powder
- 1-2 tsp. black pepper
DIRECTIONS
- Pick up 4lb pre-packaged raw corned beef.
- Submerge in water for up to 1 hour to remove some of the sodium, or less time for desired taste.
- Remove and pat dry, then with worcestershire sauce lightly coat all surfaces and sprinkle pickling spices, along with extra granulated garlic, onion powder and black pepper to taste (approx 1-2 tsp of each).
- Light your Pit Barrel® according to instructions. Add a fist full of cherry wood chips to your charcoal if desired.
- Cook on Pit Barrel® hinged grill grate, fat side down, for 3 hours and/or internal temperature of approximately 165-170° (145° is safe, but we like the "fall-apart" results from higher temperature).
- Place corned beef in foil pan with chicken stock up to 1/2 to 3/4 of the way up, along with sliced sweet white onions and baby carrots, still with fat side down.
- Place back in Pit Barrel® and cook for another 1.5-2 hrs or until internal temp of 205° and probe tender.
- Rest for 1 hour then DEVOUR!
RECIPE NOTE
Desired Temp: 205º
