I’ve said it once, I’l say it again; corned beef is good for so much more than just St. Patty’s Day dinner!
In this case, it was very good cooked in a slow cooker with a bit of sweet onion, spices, and oatmeal stout, then placed atop a layer of sliced sweet potato and baked in the oven and slathered in cherry cola barbecue sauce. I will admit that slow cooking and then slow baking the corned beef takes a good amount of time (six hours), but you can’t argue with the results!
INGREDIENTS
Slow Cooker:
•1 (3-1/2 lb) corned beef
•2 sweet onions, coarsley chopped
•1 bottle oatmeal stout
•Gateway to the North Maple Garlic Seasoning – or your preferred steak seasoning
•Black pepper
•Dried parsely
•Dried chives
•Freeze dried shallots
Barbecue Sauce:
•1 cup ‘sup – or ketchup or barbecue sauce
•1 can cherry cola
•1/4 cup cherry jam
•1/2 cup brown sugar
•1 tsp mustard powder
•2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your preferred hot sauce
Oven:
•2 sweet potatoes, peeled and thickly sliced
•Gateway to the North Maple Garlic Seasoning – or your preferred steak seasoning
•Barbecue sauce
Arrange the sliced sweet onion over the bottom of a slow cooker, then place the corned beef on top. Add the seasonings, then pour the oatmeal stout over all, cover, and cook on Low for four hours.
While the corned beef is in the slow cooker, you’ll have more than enough time to make this really nice barbecue sauce by combining the ‘sup (spicy barbecue sauce is nice here, too) with the other ingredients in a two quart pan.
Bring to a boil, then reduce heat to low and simmer, stirring, for 30 to 40 minutes, until the sauce is nicely thickened and the flavors have blended. Set aside to cool.
Once the corned beef is ready from the slow cooker, heat your oven to 250º, and arrange the sweet potato slices over the bottom of a covered roasting pan.
Season the potatoes with the Gateway to the North (or other steak) Seasoning, then place the corned beef on top, cover, and cook for 90 minutes.
Remove the cover, slather the corned beef with the barbecue sauce, then return to the 
oven, uncovered, for 30 or 40 minutes, until the sauce has nicely glazed the beef and mebbe drizzled over the sweet potatoes, too.
Stash any leftover barbecue sauce in a covered jar in the fridge, it is equally good on chicken, ribs, or pork chops.
Remove from the oven, set aside to rest for five or ten minutes, then slice and serve.
Nice!
We had our corned beef with those now nicely roasted sweet potatoes and a balsamic green bean salad on the side and thought it a dinner very well done.
The next day for lunch, a bit of the corned beef, combined in a flour tortilla with some of the leftover balsamic bean salad and a light schmear of mayonnaise made for a fine roll up sammich.
Y’know, I believe I have a bit of that sauce still in the fridge, it may well be time to make another corned beef…