Corned Beef with Mixed Vegetables
Cook time: 5 hours | Desired Temp: 145°
*Cook times may vary!
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
How to make Corned Beef with Mixed Vegetables:
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 PBC according to instructions. Add a fist full of cherry wood chips to your charcoal if desired.
Cook on PBC 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 PBC and cook for another 1.5-2 hrs or until internal temp of 205° and probe tender.
Rest for 1 hour then DEVOUR!
Thank you Joe Baptista @joseph_rae_bbq_co for sharing this recipe and beautiful pictures with us!
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