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    Kansas City BBQ Corned Beef


    Wow. Chili sauce and beer combine to make a rich, sweet BBQ sauce — perfect with Nations Best® First Cut Corned Beef. You don’t even have to fly to Kansas City to indulge!


    • 1 Nations Best® First Cut Corned Beef (about 5 lb, raw)
    • 1 tsp salt
    • 1/2 tsp freshly-ground black pepper
    • 1/2 tsp paprika
    • 1 c chili sauce
    • 1 onion, chopped
    • 2 celery ribs, chopped
    • 4 cloves garlic, minced
    • 1 bottle (12 oz) beer
    • 2 Tbsp coarsely chopped flat-leaf parsley


    1. Preheat the oven to 325 degrees F. Rinse the corned beef and pat dry. Sprinkle with salt, pepper and paprika. Place the meat with the fat side up in a shallow roasting pan. Spread the chili sauce over the top. Place the onion, celery and garlic around the meat. Pour 1 cup of water into the pan around the meat. Bake, uncovered, for 1 hour.
    2. Carefully pour the beer over the brisket without rinsing off the chili sauce. Cover with aluminum foil and cook until very tender, about 3 hours more.
    3. Remove the meat to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
    4. Skim any fat off the surface of the sauce with a metal spoon. Platter the meat and pour the sauce over it. Sprinkle with the parsley.