Serves: 6
Total Calories: 370

1 corned beef 3-pound
6 carrots stemmed, pared, and cut in half
1 envelope onion soup mix (reserve 3 tablespoons for Cream Sauce)
1/2 cup butter or margarine, softened
6 potatoes medium baking skins left on, scrubbed, and cut in half
* See note below.
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons mustard prepared
dash salt
* See note below.
* Part two.
1 cup sour cream
1/4 cup milk
2 tablespoons cream style horseradish

* Simmer beef 2 hours or until tender in enough water to cover. Drain. Parboil carrots for 15 minutes in small amount of water. Blend together soup mix with butter or margarine spread mixture over potato halves. Reassemble each potato. Place each on a separate square of oiled heavy duty foil. Place 2 carrot halves with each potato brush with soup mixture. Seal foil packages. Place vegetables on edge of grill with coals arranged directly underneath. Put beef on heavy duty foil and place in center of grill. Prepare the following basting sauce. Basting Sauce: * Mix sugar, vinegar, mustard, and salt in small saucepan. Heat until sugar dissolves. With hood down, cook beef for 45 to 60 minutes brushing frequently with sauce. Turn vegetables once during this time. Cream Sauce:
*Heat sour cream in a small saucepan add milk, reserved 3 tablespoons soup mix, and horseradish. Heat just until boiling.

To serve dinner, unwrap potatoes and carrots. Arrange meat and vegetables on heated serving platter and serve with cream sauce.

Note: Place hickory chips, that have been soaked in water at least 1/2 hour, on coals just before cooking for an appetizing smoky flavor.

Nutritional Facts:

Serves: 6
Total Calories: 370
Calories from Fat: 200

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