Barbecued Corned Beef

Fergettabout yer boiled dinner, this is my fave way to prepare corned beef, and, if you truly feel the need to have cabbage and potatoes with it, might I suggest Waldorf Coleslaw and some of the Best! Mashed Potatoes on the side.

Full disclosure: this is not a ‘fast’ recipe, your gonna be working on it in the slow cooker for four to six hours, and then in the oven for another two hours, but!…

Most of that involves you just chillin’, and

letting the slow cooker and then the oven do their things. You can even swap out the last 30 minutes in the oven for some quality time on the grill, so, bonus!

Note: you can also easily split the prep over two days, as I normally will when making this for company; slow cooker the day before, then the oven day of.

•1 flat cut corned beef*
•1 onion, sliced
•Your fave steak seasoning
•Dried parsley
•Dried shallots
•Barbecue sauce

*For just the two of us, one corned beef is more than enough with enough leftovers to mebbe make Corned Beef Salad, but, when I serve this to friends, I bring out the big boy slow cooker and make two.

Prep is dead simple.

Peel and thickly slice the onion and scatter across the bottom of your slow cooker.

Remove the corned beef from its packaging, rinse, discard any seasoning packet(s) provided, and place on top of the onion slices, fat side up.

Season the top of the corned beef with the steak seasoning (I used reduced sodium Montreal Steak Seasoning this time), the parsley, and the shallots.

Pour the beer around the sides of the corned beef, then cover and cook on low for four to six hours, depending on how fast your slow cooker works.

After the slow cooker is done, remove the corned beef from the cooker and discard the beer and onion mixture.

At this point, you can:

Wrap the corned beef and stash in the fridge until you are ready to finish it – or –

Heat your oven to 250º, line a Dutch oven with foil, place the corned beef in the pot, then fold the foil loosely up and over the corned beef.

Put the lid on the Dutch oven and bake for 90 minutes.

Remove from the oven, open up the foil, and brush the corned beef with barbecue sauce.

Note: my Cherry Dr. Pepper Barbecue Sauce works a treat, but your fave from the store will be good here as well.

Return the corned beef to the oven, uncovered and leaving the foil folded back, and bake for another 30 minutes – or – place the corned beef on your grill, brush with sauce, and grill until you have a nice crust.

Remove from the oven (or grill), transfer to a cutting board, and allow to rest for ten minutes before slicing.

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