Well, I'm still sick and not up to doing any woodworking until early next week. But I still have to cook and as St. Patrick's day is almost here, I decided to post a recipe instead.
I really enjoy corned beef and have since I was a kid. Unfortunately my family doesn't like it much so the only time I make it now is on St. Patrick's Day. This is an easy recipe to make and can be made either in an oven or in a crock pot.
So in honor of St. Patrick, the selkies, and wood fairies everywhere, here is the recipe;
1 3 to 3 1/2 pound corned beef brisket (in the US, corned beef brisket comes packaged in a heavy plastic bag with juices and a little packet of spices and this recipe is for a brisket packaged in this manner)
2 teaspoons whole black peppercorns
1 cup of apple juice or cider
3 bay leaves
Crock pot directions
Place your brisket fat side up along with any juices from the bag it come in into your crock pot. Mix all of the other ingredients together along with any additional spices that come with the brisket and pour this over the brisket. Put the lid on your crock pot and turn it on high for 6 hours. You should have a brisket that is pink in color and tender. Slice thinly and serve with potatoes or cabbage and some good fresh steamed carrots.
Leftover corned beef makes great corned beef hash!
Heat your oven to 325 degrees. Place the brisket and all the above ingredients in a large roasting pan with a tight fitting cover and roast it for 3 to 31/2 hours or until tender.
Thanks and I'm heading back to bed,