This Irish roast is braised in dark Guinness beer, stuffed with roasted vegetables.
Perfect for a Sunday dinner feast.
2 kg corned beef brisket flat, fat cap at least 1/4 inch thick 1 Tbsp brown sugar 1 Tbsp pickling spice 1/2 onion, chopped 4 Clove garlic, minced or smashed 350 ml Guinness Beer 4 Large carrots, cut into 3/4 inch slices 450 g small red potatoes, cut into 3/4 inch slices 1/2 Head cabbage, cut into wedges 1 Tsp fresh thyme As Needed chopped fresh parsley, for garnish
EQUIPMENT :
- TREAGER BBQ
- Pellets
- Rubs & Sauces
- Loaf Pan
STEPS:
- Start your Traeger grill on set the temperature to 350F (180 C) and preheat, lid closed, for 10 to 15 minutes.
- Spray a loaf pan with nonstick cooking spray and set aside.
- Put the flour, sugar, baking powder, and salt in a large mixing bowl. Whisk with a wire whisk to combine and aerate. Add the beer and honey and stir with a wooden spoon until the batter is just mixed. (Do not overmix.) If desired, gently stir in one or more of the optional add-ins.
- Pour half of the melted butter in the prepared loaf pan and spoon in the batter. Pour the remainder of the butter over the top of the loaf.
- Put the loaf pan directly on the grill grate and bake until a wooden skewer or toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes, and the bread is golden-brown. (Note: If using a glass loaf pan, the baking time might be shorter.)
- Let the loaf cool slightly in the pan before removing from the pan. Leftovers make great toast.
- Optional Add-ins: Bacon, cooked and crumbled, 1 cup (100 g) Grated Cheese, Red Bell Pepper and Onion, diced and sauted in Butter (1/4 cup each), Green Onions, minced, Dried Herbs such as Dill, Rosemary, Mixed Italian Herbs, etc,.Cracked Black Pepper, Your favourite Barbecue Rub, such as Traeger's Pork and Poultry Shake, Ground Cinnamon, Dry Ranch Dressing Mix, Coarse-grained Mustard.
