So, yeh, most everyone will be “Erin go something” and dying rivers green and parading and stuff this weekend.
Most likely, they’ll also be sitting down to some form of corned beef and cabbage and potatoes and such, too.
Why not mix things up a bit?
I never really cared for veggies braised under a kindofa fatty cut of meat anyway, so this method solves that and is wicked tasty!
Mebbe better than the traditional.
See, I cook toss out that seasoning packet that comes with the corned beef, place it on a bed of coarsely chopped onions, then add my own seasonings and a bottle or two of Guinness (or regular beer works, too) and slow cook it on low for four hours.
Then, stuff gets interesting.
But, I am getting ahead of myself…
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 Barbecue 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.
Important Note: you do not have to totally cover the beef with the beer. Half to 3/4 of the way up the sides will work a treat, and you won;t have a water (beer?) logged corned beef at the end.
Cover and cook on low for four to six hours.
Another 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. Your time may vary.
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.
Yet Another Note: don’t have, or don’t want to make, my Barbecue Sauce? No worries! Simply substitute your fave bottled 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.