Corned Beef with Smokey Barbecue Sauce: In the Crock Pot

It wouldn’t be St. Patty’s Day without some corned beef!
How about you?
Are you making a special dinner tonight?
 I’m taking the easy route and making dinner in the crock pot.
I love using my crock pot, especially when I have a busy day ahead of me. 
Just plop everything in there and go! :o)
Corned Beef
Corned Beef with Smokey Barbecue Sauce: In the Crockpot

Here’s what you will need:

2 to 2 1/2 pounds Corned Beef Brisket
1 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
1/4 teaspoon Celery Seed
1/8 teaspoon Pepper
1/2 Ketchup
1/2 cup Chili Sauce*
1/4 cup Brown Sugar, firmly packed
2 tablespoons Vinegar
2 tablespoons Worcestershire Sauce
1 1/2 teaspoons Liquid Smoke
1/2 teaspoon dry Mustard
Trim fat from corned beef.
 Combine chili powder, garlic powder, celery seed, and pepper; rub evenly over meat.
 Place meat in crock pot.Combine ketchup, chili sauce, brown sugar, vinegar,
worcestershire sauce, liquid smoke, and dry mustard.
Pour over corned beef.
 Cover and cook on low for 8 to 10 hours.
Remove meat from crock pot and cut it into thin slices across the grain.
 Serve with juices over the meat.

*I substitute the following for the chili sauce.
1/2 cup Tomato Sauce
1/8 cup Brown Sugar
1 tablespoon Vinegar
1/8 teaspoon Cinnamon
dash of Cloves
dash of All-Spice
Combine together and use in place of the 1/2 cup Chili Sauce.
Have a Great Saint Patrick’s Day!


  1. Sandra VanHoey says

    I think any time we have had corned beef, it has been cooked the same way, with cabbage or sauerkraut. Doing something like this would be a great change and something I’d like to try. Thanks for sharing

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