Saturday, October 20, 2007

A Corned Beef Craving

A couple months ago, my boyfriend had an inkling for some corned beef and cabbage. So, we decided to go out for dinner that night to satisfy his craving. Sounds easy enough, right? Well, to our surprise and slight frustration, not to mention tired feet, we discovered that finding a restaurant that serves corned beef and cabbage (or just plain old corned beef), is pretty tough to come by when the month is August and there's no St. Patty's Day celebration to be found. Even our nearby Irish pub/eatery did not serve the dish! Well, a couple days ago, I was the one who had the corned beef craving, (minus the cabbage, however). This time though, I knew better and decided to make my own corned beef in my ever-so-trusty slow cooker. I adapted a recipe I found from my Not Your Mother's Slow Cooker Cookbook, coming up with a fairly straightforward, easy recipe that required minimal ingredients and best of all, minimal time in prepping. Nine hours later, I got my corned beef. Live and learn (and eat)!
Corned beef brisket (about 3 lbs)
1 large Russet potato (cut up into large chunks)
5 carrots (cut cross-wise)
1 can beef broth (about 1 and 1/2 cup)
1 cup dry white wine
Simply place the potatoes and carrots into the slow cooker, and put the corned beef on top ot this. (if beef comes with a seasoning packet then sprinkle this over the meat). Pour the broth and white wine over the corned beef, turn slow cooker on low and cook for 9 hours.

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