Our family like to kick off our summer grilling with with a great brisket as part of our Memorial day Feast. It makes great leftovers for sandwiches and hash. The recipe that we like to use is the famous Maguire's Barbecue Sauce, that was written down in the 17th century and lost in a family bible, only to be found again recently. This tomato based sauce is mild in flavor with a Worcestershire taste and can still be found being used in lots of homes today. Not only does Ireland know all about real barbecue but they buy gas and charcoal grills at a rate that has attracted the business of manufacturers all over the world. Virtually any grill or smoker you can buy in the United States can be bought on the Emerald Isle. With one of the fastest growing economies in Europe the Irish are hitting the patio and they are grilling....
Grilled Corned-Beef BrisketThis recipe is a great make ahead meal item. You can marinade it overnight and have it ready for dinner the next day. Prep Time: 10 minutes and Cook Time: 12 minutes
* 1/2 cup applesauce, unsweetened
* 1/4 cup tomato sauce
* 1/3 cup soy sauce
* 2 cloves garlic, minced
* 1/2 cup chopped onion
* 2 bay leaves
* 1 tablespoon pickling spices
* 1/2 cup maple-flavored or pancake syrup
* 1/4 cup yellow mustard
* 2 tablespoons of Irish whiskey, beer or cider vinegar
* 1/2 teaspoon whole black pepper corns
Place brisket or flank steak in a resealable plastic bag. Combine remaining ingredients and pour over steak. Seal bag and refrigerate overnight. Preheat grill for medium-high heat. Remove steaks from bag making sure to reserve marinade. Place marinade in a small saucepan and bring to a boil, reduce heat and allow to simmer for 6-8 minutes. Place flank steaks on a lightly oiled grill grate and cook for 6 minutes per side. Remove from heat, drizzle with sauce, and serve.