Peachy BBQ Roast Beast

Somehow, it seems, I can't get back here more than once a week. Well, that's okay - today is actually one day less than a week - so I feel like I'm doing pretty well this week. I've been under the weather, again, and my mom came in and helped out a couple of days, which was a God send, so as I get to Saturday night, I realize I have some leftovers!! Hmmm... what to do, what to do?? I used most of the leftovers from the Corned Beef recipe to make some faux Brunswick Stew. It was truly yummy - I'll write more on that later - but I had to jot down the really quick and easy - AMAZINGLY delicious Barbecue Beef Recipe that I just came up with... so here goes another recipe: And remember all measurements are approximate!!

Peachy BBQ Roast Beast

Leftover roast beast - either roast beef, corned beef, roast pork or shredded roasted chicken... hence the "beast" - about a pound or so - enough for 4 generous sandwiches, chopped and shredded for said sandwiches. I used leftover roast beef and corned beef - Oh my!

1 teeny jar of peach preserves (about 2 TBSP - maybe 3) peaches chopped if too chunky

1 tsp Worcestershire

1/4 tsp garlic powder

1/2 cup ready made BBQ sauce (any kind will do)

a nice generous squeeze of honey - about 2 TBSP

1/4 cup or so ketchup or catsup - whichever way you like to spell it

Put everything in a covered pot on low for about 20 minutes - stirring every so often –Which just happens to be the perfect amount of time to whip up some creamy 2 potato salad, which is just what I did. Serve on yummy bread with slivers of a nice sharp Irish cheddar, if you have it – yummy, yummy!!

Peachy BBQ

Spring Harvest Corned Beef (the tried recipe)

Ok - so after a little trial and tribulation - here is the good stuff - and let me tell you - it's yummy - you don't expect fennel and apples with corned beef - but seriously - mmm... mmm... if I do say so, myself.

Spring Harvest Corned Beef (The Recipe To Follow!!)

1.5 - 2 lbs corned beef (precooked)

1 LARGE or 2 smaller sweet potatoes, cut into 1 inch chunks

1 fennel bulb

3 small gala apples, cored and sliced, thickly

1 small head cabbage, cut into chunks

2 large palmfuls (approximately 2 Tbsp) Pickling spice

1 carton vegetable broth

2 cups apple juice

water to fill crock to 1 inch below rim

Layer everything in the crockpot in order of recipe ingredients - corned beef first ending with pouring all of the liquids over everything last. Cook on HIGH in your slow cooker for 4 hours. If at 3.5 hours it appears that your sweet potatoes are not getting tender enough, take the beef out of the cooker and set aside in a bowl covered with tin foil.

Serve with some lovely crusty bread.

Your meat will be fork tender and your veggies have that wonderful apple/fennel flavor - I think you'll truly enjoy this one.

Spring Harvest Corned Beef

And now for a recipe!!! I took a short cut by buying a pre-corned corned beef - ha ha - hey - I'm all about the shortcuts!!

I had planned on doing this for St. Patrick's Day, but wound up horribly sick that day - so, I'm making it now - who says corned beef is only once a year - and if so, well, mark this recipe and try it for next St. Paddy's - I think you'll find it a new and delicious change from the original.

1.5 - 2 lbs corned beef (precooked)

1 small head cabbage

1 fennel bulb

1 LARGE or 2 smaller sweet potatoes, cut into large chunks

3 small gala apples, cored and sliced, thickly

1 large palmful (approximately 1 Tbsp) Pickling spice

1/2 carton vegetable broth

2 cups apple juice

water to fill crock to 1 inch below rim

Put everything in your crock pot on High for 2 hours or until vegetables are fork tender. Remember, the corned beef is precooked, you just need to warm it thoroughly and cook the vegetables through.

I'll be honest - I haven't actually tried this - it's in the crock pot, as I write - so I'll review it after it's finished - but since I've recently had a friend, as well as my loving husband tell me to "Write them down!!!" I thought it best to do so, and do so now.

So, here you go - I hope you enjoy!!

Lyn