Canned corn beef is a food item that we don’t hear much about. While it’s still available, it doesn’t seem that many people cook and serve it. Fresh corned beef brisket is always a tasty treat, but it can sometimes get expensive. Canned corned beef is pretty reasonable in price by comparison. Other than frying it in slices, there’s not been many other ways to prepare it.
I’ve come across a recipe for a way to use a can of corned beef and that’s by barbecuing it. This recipe, simply titled “Barbecued Beef Sandwiches”, takes an ordinary can of corned beef and dresses it up to make something that’s good and inexpensive. Other than the corned beef, you’ll likely already have the other ingredients on hand. You’ll need to start this recipe about two and a half hours before serving time, since there’s a two hour simmering time.
The recipe itself is very easy to do. Onions are sauteed in butter, then the remaining ingredients are combined to make a barbecue sauce. This is added to the onions, along with the can of corned beef. Once it’s simmered for two hours, it’s ready to be served on buns and all the trimmings you like with barbecue! It’s a very economical way to have barbecue!
When buying the corned beef, make sure not to confuse it with corned beef hash. This is an entirely different item altogether since it has potatoes in it. Choose the regular corned beef that’s packed in a square-shaped can and you’ll be good to go. Also, if you prefer, this can be served over rice, noodles or potatoes, if you’d rather not have a sandwich. It’s good eating, regardless of how you serve it!
I shared another recipe sometime ago for a “Mock Ham Salad Spread” that uses corned beef and turns it into a sandwich filling that tastes a lot like homemade ham salad. If you didn’t get this recipe, give it a try! Here’s the link to get it:
Let’s dress up a lonesome can of corned beef and make it into a hot and hearty sandwich!
BARBECUED BEEF SANDWICHES
- 2 medium onions, diced
- 2 tablespoons butter
- 2 tablespoons vinegar
- 2 tablespoons brown sugar
- 4 teaspoons lemon juice (about 1/2 lemon)
- 1 cup ketchup
- 1/2 tablespoon mustard
- 1 cup water
- 3 tablespoons Worcestershire sauce
- 1 can corned beef
In a skillet, saute onions in the butter until transparent. Mix the other ingredients, except for corned beef, to make a sauce. Add to the onions, along with the corned beef. Cover and simmer for 2 hours. Serve hot on buns. Yield: 4 generous servings.