Corned Beef Barbecues

This is the kind of recipe that shows up at every Midwestern church supper and school function. Canned corned beef simmered for an hour in a sweet, tangy barbecue sauce, then piled onto hamburger buns. Simple, cheap, feeds a crowd, and people always come back for seconds.

The sauce is a pantry blend of ketchup, Worcestershire, vinegar, prepared mustard, chili powder, paprika, sugar, and chopped onion. Simmering everything together for a full hour breaks the corned beef down into shreds and lets the sauce reduce and concentrate around the meat. The longer it goes, the more the flavors meld.

Canned corned beef has a salty, beefy intensity that stands up to bold barbecue seasonings better than fresh meat would. It’s already cooked and falls apart easily in the simmering sauce, creating a pulled-meat texture without any actual slow-smoking or braising.

Serve on soft hamburger buns that soak up the sauce without falling apart. Toasting the buns helps them hold together under the wet filling.

Kitchen Tips

• Break up the corned beef with a fork as it simmers for a more shredded texture. Large chunks won’t absorb the sauce as well.
• Simmer on low heat. Hard boiling reduces the sauce too fast and can scorch the bottom.
• The sauce thickens as it reduces. If it gets too thick before the hour is up, add a splash of water.
• Make a double batch and freeze the filling for easy weeknight sandwiches.

Variations

• Add a tablespoon of liquid smoke for a smokier, more barbecue-forward flavor.
• Stir in a diced green bell pepper with the onion for added crunch.
• Top with coleslaw for a tangy, crunchy contrast on the bun.