This is always one of my faves and I’m not sure why we don’t make it more often than just St. Patty’s Day. Nonetheless, I have had the pleasure of making this for my dear friend and client, Patrick Murphy, on a number of occasions and he loves it! I mean what else would you make for someone named Patrick Murphy! I love to make mine on my Traeger Grille and smoke it first for added flavor.
INGREDIENTS
• One (3-5 lb) corned beef brisket
• 1 quart of chicken stock
• 1 (12 oz) can of beer or cider if gluten free
•1 stick of butter cut into slices
• 6 whole cloves of peeled garlic
• 2 tbsp fresh chopped dill
• 2 cups of baby carrots or more if you like
• 1 lb of multi-colored fingerling potatoes
• 1 head of cabbage cut into wedges
• 1 onion peeled and cut into wedges
Meat Seasoning
• ½ tsp mustard seeds
• 8 Allspice berries
• 2 crushed bay leaves
• ½ tsp salt
• ½ tsp pepper
• 1 tsp of whole cloves
• 1 tablespoon of whole colored peppercorns.
PREPARATION
•Some like to brine the corned beef ahead of time, but I find a lot of the corned beefs are already pre-brined so you can skip this step.
•Take the corned beef out of the fridge, rinse the brisket and pat dry. Then let it come to room temperature.
•Set the temp on your Traeger to “Smoke” and once your fire is lit and the smoker is smoking you can directly place the brisket on the grill grate and smoke the brisket for 2 hours.
• After two hours, remove the brisket from the smoker and place in a foil roasting pan. Increase the grill temperature to 325º with the lid closed.
• Many briskets come with a seasoning packet which you can now sprinkle over the meat, but if yours does not have a packet combine the ingredients listed above to make your own seasoning.
• Pour chicken stock and dark beer (or Cider of choice if you need to go gluten free) over the brisket and into the pan. Cover and crimp the roasting pan with foil.
• Cook for another 2-1/2 hours until the corned beef is fork tender.
• Remove the roasting pan from the grille and remove the foil and add the carrots, onions, and potatoes. Cover the meat and vegetables with whole cloves of garlic, salt to taste, and butter slices.
• Recover with the foil crimping well and cook for an additional 20-30 minutes or until the potatoes and carrots are tender. Now add the cabbage wedges and cover, crimp and grill for another 20 minutes.
• Remove from the grill and remove the vegetables from the pan to a serving bowl or platter. Slice the beef and serve with the potatoes, cabbage, onions and carrots and douse with the broth and garnish with fresh dill and thyme.
• Grill some bread to serve on the side and enjoy!