No I’m not Irish but, continued….

18 Mar

Happy to share yesterday’s corned beef and all the fixin’s were delicious. It’s the meal that keeps on giving. I always pick up three or four corned beef briskets every March when they are on sale for St. Patrick’s Day. I prefer the flat cut. It’s less fatty and produces better slices. And as far as I’m concerned, bigger is better – because leftover corned beef makes wonderful sandwiches (on caraway rye, of course) and fabulous corned beef hash (pan-fried with potatoes and topped with an egg).

I highly recommend using a slow cooker to make corned beef. The long, slow cooking process tenderizes the meat making it fork tender. Pile veggies on the bottom of the cooker with the corned beef on top. And yes, do use that small packet of pickling spices that comes with the corned beef! If you’re going veggie-free, place a couple of cut up carrots and/or onions on the bottom of the slow cooker so the meat isn’t totally submerged in liquid. Allow for at least 8 hours of cooking time on low. I prep my veggies the night before ready to throw them all in the cooker bright and early.

This recipe is from The Gourmet Slow Cooker by Lynn Alley (2003), subtitled Simple and Sophisticated Meals from Around the World. Attention slow cooker aficionados….you can still find this cookbook online and the recipes are excellent!

Corned Beef and Cabbage

3 (or thereabouts) pounds corned beef

3 large carrots, peeled and cut into bite-sized pieces

3 large potatoes, peeled and cut into bite-sized pieces

2 large yellow onions, quartered

1 green cabbage, cored and cut into 8 pieces

1 sprig thyme

1 bay leaf

2 cups water ( recommend half as much liquid)

1 cup Guinness Stout or Harp Lager (optional)

In a slow cooker, combine the corned beef, carrots, potatoes, onions, cabbage, thyme and bay leaf. Add the water and beer (optional). Cover and cook on low for 8 to 10 hours until the meat and vegetables are very tender. Remove and discard the thyme and bay leaf.

Transfer beef to a cutting board and cut into thin slices. Divide the meat among shallow bowls, surround with the vegetables and spoon some of the cooking liquid over the top. Serve immediately.

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