Barbequed Corned Beef

1 pre-seasoned uncooked corned beef (3 lbs)

Sauce:

1/8 tsp Tabasco or other hot sauce

1 tsp minced garlic

1 T prepared horseradish

2 T vinegar

3 T Dijon mustard

1/8 tsp Tabasco or other hot sauce

1 tsp minced garlic

1/2 c (packed) brown sugar

Place the corned beef in a large pot and cover with boiling water. Bring back to a boil, then turn heat down and simmer 1 hour per pound, until fork-tender. If all you can get is an un-seasoned brisket, add the following to the water: 1/2 green pepper, 2 bay leaves, 1 large clove garlic (smashed), 1 stalk celery and 1 medium onion (sliced).

About an hour before the corned beef will be done, prepare your barbeque grill. Let the coals get white (you don’t want active flames).

Prepare the sauce by mixing the rest of the ingredients together. Set aside until needed.

When the corned beef is done simmering, remove it from the water and let it drain. Pat it dry with paper towels. Brush it on all sides with the sauce and barbeque, turning and brushing with more sauce, until the outside is crispy (about 10 minutes, if that). Remove to a platter, slice and serve.

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