I know the “old standard” is also supposed to have cabbage in it, and as a kid I loved cooked cabbage, but for some reason I don’t care for it any more. Usually people grow to like things more as they get older, and that is true for me with most things, but not cooked cabbage. Maybe we just had it a lot when I was a kid and I had to eat it, so I convinced myself it was good when really I never liked it to begin with. And actually, as I recall, when my mom made this “old standard” she made it with ham hocks and not corned beef. Hmmmm, I might have to look into that for another “new” thing at our house.
I’ve taken a few days off work this week since it is Spring Break and both my son and husband are home, too. And it’s a good thing because it turns out you have to cook a brisket 50 minutes per pound, so there is no way I could make it after work. I decided yesterday morning that I was going to make it, but for some reason I still had the idea of “something new” on my mind and so wanted to do something different with the brisket. The idea of barbeque came to mind.
This is the recipe I came up with, which I served with hash brown potatoes and baked beans.
Barbeque Corned Beef
Ingredients:
Corned beef brisket
½ cup barbeque sauce
Water
Directions:Remove the brisket from the package and rinse. (Mine was 3.24 lbs, but any size will do.) Place the brisket in a slow cooker or large pot. Add spices that come with the brisket, which appeared to be mostly mustard seed and some kind of herbs. Cover almost to the top of the brisket with water. Add barbeque sauce. I used Sweet Baby Ray’s, but whatever your favorite barbeque sauce is would work. Turn slow cooker to high or bring pot to a boil. After about half an hour, turn the heat down to simmer. Cook 50 minutes per pound or according to package directions. As noted on the package, be sure to cut against the grain or you will end up with really tough slices of meat.