BBQ Corned Beef

By bdeedman

Ingredients

• Horseradish sauce:
• 6 cups apple juice or cider
• 1 lean boneless corned beef brisket (2 1/2 to 3 1/2 lb)
• 1 cup bbq sauce
• 4 medium size red potatoes, cut into quarters
• 2 onions, peeled and cut into 2" pieces
• 4 carrots, peeled and cut into 2" pieces
• 1 head green cabbage, cut into 6 wedges
• Mix 1/4 cup low-fat sour cream with 1/4 cup fat-free half and half and 1/2 tbsp prepared horseradish.

Details

Servings 8

Preparation

Step 1

Pour apple juice into a deep 5 1/2-6-quart pan. Add the contents of the spice packet from the corned beef pkg. Bring to a boil over high heat. Place the brisket in the pan; add more water, if needed, to cover the meat. Return to a boil, cover, reduce heat to low, and simmer until meat is tender when pierced with a fork (about 40 min per pound)
Remove the meat from the pan and transfer to a baking dish, reserving cooking liquid. Mix 1 cup of the liquid with the bbq sauce; pour sauce mixture over the meat, cover, and bake in a 350 degree oven for 1 hour. Meanwhile, add 1-2 cups of water to the remaining liquid and bring to a boil over high heat. Add the potatoes, onions, carrots and cabbage to the pan. Cover, reduce heat to low, and simmer until vegetables are ver tender when pierced (about 45 min)
Remove the corned beef from the baking dish. Cut into slices and arrange on serving platter. Spoon th bbq sauce over slices. Using a slotted spoon, lift vegetables from cooking liquid; arrange on a separate dish. For adults, serve with horseradish sauce.