Barbecued Corned Beef
This column was one of my personal favorites not only because I adore corned beef but because it was the first one that I wrote that ran in three different newspapers at the same time. Over the course of the years I have modified it slightly, added more corned beef to the amount I make every year and tried a variety of rubs to go along with the BBQ Sauce. I also figured out that it is the only way my kids will eat corned beef!
St. Patrick’s Day is tomorrow. For the last several years, I have found myself involved in a discussion with various people about how much they dislike the saltiness of corned beef. Abstinence always seems to be the answer to their dilemma.
Corned Beef is simply beef brisket that has been salt cured. Boiling it removes the saltiness of the meat and cooks it through. This is why you can boil it and eat it immediately. Doing so, however, leaves it to sit in the salt water. Rinsing it and barbecuing it takes it to the next level. This recipe brings out the best flavor in the corned beef with out leaving it salty or stringy. It also imparts a pleasantly surprising sweet smoky flavor. It also makes great leftovers for exquisitely unique Reuben’s the next day.
Barbecued Corned Beef
9 pounds corned beef brisket
“Making Everyone Happy” Barbecue sauce (see recipe below)
Remove corned beef from packaging and rinse thoroughly. Fill a stockpot or Dutch oven up with water, add brisket, and spice packages. Bring to a boil and then reduce the heat to medium and simmer for an hour and a half, uncovered. Remove scum from the top of the water as it collects. After an hour and a half, remove brisket from the pot and allow them to cool completely. If you are planning to cook this later in the day, place briskets in the refrigerator wrapped in foil until you are ready to grill. Remove half an hour prior to grilling to bring to room temperature.
When you are ready to grill, prepare grill for indirect heat (coals on either side or a drip pan in the middle) and place brisket in the center. Periodically rotate and slather brisket with barbecue sauce. Grill meat until it reaches an internal temperature of 150°. At this point, remove meat from grill and rest it on a platter for at least 20 minutes. Carry over cooking will bring the temperature up to about 155°. Slice meat and serve with boiled potatoes, sauerkraut, and extra barbecue sauce.
Serves 6-8 people
“Making Everyone Happy” Barbecue Sauce
4 cloves garlic minced
1 medium onion minced
1-cup ketchup and vanilla cola (you can try lime or cherry cola as well)
3 tablespoons light brown sugar
One and a half tablespoons Worcestershire sauce
1 Tsp. Tabasco (or to taste)
1/8 Tsp. ground cloves
1 /2 Tsp. ground mustard
Combine all ingredients in heavy saucepan. Cook over high heat to a boil. Reduce to simmer and cook covered 1 hour. Sauce can be made in advance and stored in the refrigerator until ready to use.
Yields 1 1/2 cups sauce