Parfait! Barbecue Corned Beef

What’s not to love?

Corned beef (flat cut, please); cooked on a bed of chopped sweet onions in a slow cooker with assorted seasonings and beer…

then, slowly roasted over a bed of chopped potatoes with a very nice (if I do say so myself) cherry and peppers barbecue sauce.

Who needs cabbage?

Though, if you do, this is one fine cole slaw.

One word of warning…

this is not a fast recipe. You’re looking at hours in the slow cooker, then another couple of hours in the oven and resting before you get to actually slice and savor your corned beef. Still and all, there’s not a lot of actual work involved, more like wait until time has done its work. Mebbe split the two parts – the slow cooking and then the roasting – into two days?

Or, just get a nice, early start.

INGREDIENTS
Slow Cooker:
•1 flat cut corned beef
•2 sweet onions, coarsely chopped
•12 oz beer (not “lite”)
•Garlic steak seasoning
•Black pepper
•Dried parsley
•Dried chives
•Freeze dried shallots

Barbecue Sauce:
•12 oz Steak and Chop Sauce
•12 oz cherry cream soda (or Cherry Coke)
•1/2 pint jalapeño pepper jelly
•2 tbsp brown sugar
•1 tbsp Sherry Peppers Sauce
•1 tsp mustard powder
•2 tsp Cajun Power Spicy Garlic Pepper Sauce – or your preferred hot sauce, to taste

Oven:
•Small potatoes, chopped

No Sherry Peppers Sauce? No problem! Simply add one tablespoon of decent sherry and your fave hot sauce, to taste.

Arrange the chopped onion in the bottom of a slow cooker, then place the corned beef, fat side up, on top.

Add the seasonings, then pour the beer over the top.

Cover and cook on low for four to six hours.

Note: my main slow cooker, a 12 year old Cuisinart, tends to cook fast, even on low, so my corned beef was well and truly ready in four hours.

While the corned beef is cooking, make the barbecue sauce by stirring all of the sauce ingredients together in a pan (non stick works a treat, here), bring to a boil, then reduce the heat and cook, stirring often, until the sauce has thickened nicely, mebbe 40 minutes. Set aside until the corned beef is ready.

Note: don’t have, or don’t want to make, my Steak and Chop Sauce? No worries! Simply substitute your fave barbecue sauce.

Sauce made and corned beef cooked; heat your oven to 250º.

Arrange the chopped potatoes in the bottom of a 13×9 pan, and season with pepper and a bit of the garlic steak seasoning.

Strain some of the onions from the slow cooker and add to the potatoes.

Arrange the corned beef on top, then cover with the barbecue sauce.

Cover tightly with foil, then pop into the oven for 90 minutes.

When done, remove the corned beef from the pan and set aside to rest, lightly covered in the foil, for ten minutes or so.

Stir the potatoes into any sauce and/or pan drippings in the baking dish, and pop under the broiler while the corned beef is resting.

Nice job, eh?

The corned beef is oh! so tasty and tender; the potatoes slightly crispity and coated with barbecue sauce.

Yeh, you may as well serve it with that coleslaw, it all kinda goes together.

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