I honestly can’t tell you how many times a year he asks for it.  I lose count.  I want to be a good wife and give it to him but I just don’t like it very much.  But as many of us know, you need to compromise in a relationship.   So dutifully, I promised him that I would give it to him once a year whether I enjoyed it or not.

It only seems appropriate that he got it on St. Patrick’s Day, the luckiest day of the year.  Yes, today would be the day I make him Corned Beef!!!

I’m not sure what I don’t like about corned beef.  I think a lot has to do with the fact that you just take the meat, add spices and liquid and let it cook for hours.  It doesn’t feel like cooking to me.  I also hate meals that I can’t season along the way.

As much as I love my husband, I can’t make the cabbage with the corned beef.  I haven’t found a way to cook it so it doesn’t smell up your house.  If any of you have a suggestion, I would welcome it with open arms (and sinuses).  My cabbage compromise is to make coleslaw. I know it is not traditional but once again we were trying to reach a middle ground.

Corned Beef
Author: 
 
Ingredients
  • 1 boneless flat- cut, corned beef brisket with
  • Seasoning* packet (2-1/2 to 3 pounds)
  • 3 ribs celery, cut into 3-inch pieces
  • 2 medium onions cut into quarters
  • 2 cups apple juice
  • Water
  • 1 bay leaf
Instructions
  1. -Place celery and onions in 4-1/2- to 5-1/2-quart slow cooker; top with corned beef brisket.
  2. -Sprinkle contents of seasoning packet over brisket.
  3. -Add apple juice and bay leaf. If it isn’t completely covered, add water until it is covered.
  4. -Cover; cook on high 6 to 7 hours, or on low 9 to 10 hours, or until brisket is fork-tender. (No stirring is necessary during cooking.)
  5. -Remove brisket and carve diagonally across the grain into thin slices.
  6. *If your corned beef does not come with a seasoning packet, you can make one with pickling spice, peppercorns, garlic and bay leaf.

*If your corned beef does not come with a seasoning packet, you can make one with pickling spice, peppercorns, garlic and bay leaf.

Overall, I liked the meal more than I remembered.  The corned beef was moist with just the right amount of saltiness.  The delicate spices burst through and it was tasty.

I guess I may have to give in and let him have it more than once a year!