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!
4 lb corned beef
2 large sweet white onions
2 lb baby carrots
32 oz. chicken stock
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
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!
Desired Temp: 205º