Beer-Braised Corned Pork and Cabbage  Beer-Braised Corned Pork and Cabbage 8897 beer braised corned pork and cabbage

Beer-Braised Corned Pork and Cabbage

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Beer-Braised Corned Pork And Cabbage

Recipe Courtesy of Traeger Wood-Fireplace GrillsCorned crimson meat brisket is roasted till soft, accompanied by cabbage, carrots, and potatoes for an Irish-American dish clear to give you luck.  Beer-Braised Corned Pork and Cabbage

  • 1 (3 to 5) pound corned crimson meat brisket (flat carve if on hand)
  • 1 head cabbage, carve in wedges
  • 2 cup child carrots
  • 2 cup chicken stock
  • 1 (12-ounce) can darkish beer
  • 1 stick butter, carve in slices
  • 1/4 teaspoon garlic salt
  • 2 tablespoon modern dill, chopped
  • 3 pound child crimson potatoes, boiled
  1. When ready to cook, originate the Traeger grill on smoke with lid originate till fireplace is established (4 to 5 minutes). Standing the temperature to 350 degrees F and preheat, lid closed, for 10 to fifteen minutes.
  2. Rinse off roast with cool water and pat dry. Orderly extra stout. Express in a roasting pan.
  3. Sprinkle seasoning packet on top. Pour chicken stock and darkish beer over the roast and into the pan.
  4. Quilt with foil and enlighten on grill. Cook dinner for 4 to 5 hours till crimson meat starts to safe fork soft.
  5. Protect off foil and add cabbage, carrots and boiled potatoes to the roasting pan. Quilt meat and veggies with modern dill, garlic salt and butter slices.
  6. Enhance with foil and cook for but every other 45 minutes or till carrots are only soft.
  7. Protect away veggies from the pan to a bowl or serving platter. Slice crimson meat and serve with potatoes, cabbage and carrots. Revel in!

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