Wow! Our blog sure has been neglected lately. We have just been so busy, that I haven’t had time to update. Hopefully we’ll get on top of things and I’ll start posting regularly again.
This weekend, like the rest of America, we celebrated St. Paddy’s day. John and I love St. Paddy’s day because we both love corned beef. Sooo, St. Paddy’s day seems to be as good a day as any to have corned beef. Plus, that means that you can have corned beef hash the next morning for leftovers :)
As you can see, I served my corned beef with homemade Irish cheddar and garlic bread (holy cow it was awesome - I used the method found here), smashed potatoes with Irish cheddar, roasted cabbage with a balsamic glaze, and roasted carrots. I tried to do something a little bit different than your boiled corned beef, cabbage and potatoes and I think it turned out well.
Corned Beef
- 3-4 pound POINT cut corned beef (POINT is the only way to go)
- 1 Guinness beer
- 2-4 cups beef broth
- 1 onion sliced
- 3-4 cloves garlic (leave whole and smash just a little bit to release the aroma)
- Salt and pepper to taste
Rinse your corned beef under cold water. Pat dry and season with salt and pepper. Place cut up onion and garlic in the bottom of the slow cooker. Place corned beef and seasoning packet on top of that. Cover with beer and broth. Turn to high and let cook 1.5 hours. Turn to low and let cook for 8-10 hours more. Serve with your favorite Irish sides.
Um yes, this recipe is amazing…most tender corned beef EVER! And like I said earlier, in the morning you can have corned beef hash with all your leftovers. Doesn’t it look so good!
Oh and it is easy too. I sautéed my leftover potatoes with onions (yellow and green) and a jalapeno. Then I added in the corned beef. Topped with some cheese and an egg. Of course, you can add in peppers or whatever tickles your fancy if you like.
Well, now that it is Wednesday, I hope everyone has a great rest of the week!
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