Saturday, March 27, 2010
Monday, March 22, 2010
- After rinsing the beef, place in your (large) crock pot on top of a bed of large onion pieces from one yellow onion.
- Top with four wedges from half of a large green cabbage (leaving core intact), three large carrots cut into 3-4 inch pieces, and about eight red potatoes, in 2-inch chunks.
- Pour in one bottle of your favorite Irish beer (we use Smithwick's--Guinness would be too dark), a quart of low-sodium chicken broth, and enough water to come about 1/2-inch above the beef.
- We cook ours on high for about two hours, then turn to low for another six hours or so. A fork should slide easily in and out of the center of the meat when it's done. Should feed six to eight, or provide leftovers for some great reuben sandwiches!
Or, you can follow Alton Brown's recipe below. He adds Saltpeter--acquired from your local pharmacist--which is the nitrate that keeps the meat red. Ours turns the same color most cooked beef does--a rosy brown, but is certainly not RED like most corned beef. I haven't tried his, but approve the recipe.
Needless to say, I do believe my two will be pros at the whole first birthday/cake eating thing. Can't wait!
Wednesday, March 17, 2010