Corned Beef Bonanza

cornedbeefOh corned beef. What a wonderful meat it is. So great for sandwiches and so perfect for St. Patrick’s Day.

There are, as you can imagine, a zillion recipes out there for how to make it, and so many insist that they are authentic (Irish recipes that is), and so many are really awful, leaving you with some shoe leather or watery tasteless stuff.

This is, I thought, a bit unusual, but it worked wonderfully. Easy and carefree (so you can devote your time to some fun things like soda bread and colcannon) and deliciously tender and juicy.

In a word–or words–we loved it. And the left overs were put to good use–(stay tuned for a great casserole recipe)

So next year come St. Paddy’s Day, do buy a big old corned beef and give it a go.

INGREDIENTS:

  • 1 good-sized brisket with its spice packet
  • 1   12 oz bottle of a good lager beer
  • 1 bay leaf
  • 1/8 c peppercorns
  • half a bulb of garlic (cloves peeled and separated)

INSTRUCTIONS:

  1. Place everything in a slow cooker (crock pot).
  2. Add enough water to cover the meat.
  3. Start on high, and once boiling, reduce to medium or low.
  4. Cook for 4-5 hours.
  5. Remove and let sit for ten minutes or so to let it firm up.
  6. Slice or shred as you desire.

SERVES: 8

NOTES: You can if you wish, place the cooked beef in a pan, place a glaze over it and put in a hot oven for a few minutes. Some like a mustard glaze on their corned beef. As I said, the leftovers make some fun casseroles and I’ll post that recipe in a couple of weeks. Also of course, there are the ever-great corned beef sandwiches!

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