This year, I had to make my corned beef in the crock pot because I had to work and didn’t want the oven on when I wasn’t home.  I had never made it in the crock pot before so this was an adventure for me.  I’ve been using the crock pot a lot more recently and am starting to discover what can be done with it.  I love my 7 quart crock pot (that I got a REAL good deal on).  It’s huge, with a glass lid.  It doesn’t have the digital programmable timer but it does the job.

You can tell that my crock pot is getting some real use. I didn’t realize it was that dirty until I looked at the picture.

So, back to the corned beef. The ingredients are the same… brown sugar, corned beef (trimmed of extra fat) and one can of Guinness.

Just like in the over version, put down a nice amount of brown sugar in the bottom of the crock pot. Place the corned beef on top and then put some more brown sugar on top. Next, gently pour about 2/3rds of the Guinness over the sugar. This has to be done by eye and not a measured amount. You want the sugar to be wet but you should still see some of the granules. There should be about 3-4 gulps of Guinness left.

Place the lid on the crock pot and set on low for 6-8 hours.

This is what you should come home to. The smell will be amazing too!

Let rest on a large plate for a few minutes. This is the hardest part of the entire recipe.

While you wait for the corned beef to set, pour yourself one of the left over cans of Guinness. Yum.

Look how tender it is. I barely needed a knife to cut it. I could have done it all by my hands but I doubt it would make it to dinner due to tasting and “quality control”.

Now, that I have documented both ways to create my amazing corned beef, all my friends can now refer back to either this entry or the one before when they want to make it.

I’d love to hear how it goes with anyone who tries either version so feel free to post a comment on your successes!

So, as promised, the infamous Corned Beef that everyone keeps asking for but can’t remember from year to year.

Here are the players:  Heavy Duty Foil, Brown Sugar, Guinness, and Corned Beef brisket… my preference.

I prefer the brisket cut over the round cut  It’s flatter and seems to cook more evenly. There also seems to be less fat to be removed as well.

The corned beef brisket… all 2.6 lbs of it.  Go ahead and toss that packet of seasoning, you won’t be needing it.

Here’s the underside.

Trim off all that fat.  You won’t need that either.

All better.  The dogs haven’t loved me more then when I’m cooking.

On a baking sheet with sides (notice the well used jelly roll pan I’m using) either make a foil bag or use a pre-made foil bag.  If you are making the foil bag, fold the sides over several times and make sure it is as sealed as possible.  This will keep the steam in and the liquid from spilling out and caramelizing on the pan.

Add a good amount of brown sugar to the bottom of the bag.  I don’t know how much, but it should be more than enough to set the meat on and probably more than really needed but trust me, its worth it.

Place the corned beef on top of the sugar.

Cover the meat in more brown sugar.

Open the Guinness and pour about 2/3rds of it.  Make sure it doesn’t spill out of the bag.

Seal it up and pop it in the oven.

Notice the digital thermometer sticking out of the bag.  I carefully inserted the thermometer into the thickest part of the beef through the foil but don’t stick it in too far so that it punctures the foil under.   Again, too much mess to clean up.

Bake at 325-350 for 2 to 3 hours or until you can’t stand the yummy smells coming from the kitchen.  And now the REALLY hard part.

Pull it from the oven without spilling the scalding hot beer/sugar mixture and then let it set on the counter (or stove) for at least 10 min to let the meat set.

The big reveal!

Carefully remove the meat from the bag and set it on some kind of cutting board because the troops will be circling by this point.  Cut mostly with the grain and serve either hot or cold.  Its really good as a sandwich if there are any leftovers left.

That’s is really it to my “secret” corned beef recipe.  Forget the cabbage, unless you like the slaw, and enjoy your St Paddy’s day.

Thursday I’ will be documenting doing the same thing in the crock pot and I would LOVE to hear how you guys did if you attempted either “my” recipe or the crock pot version.

Happy St Paddy’s Day !!!!

Doesn’t that look yummy?

Good Housekeeping has a lovely recipe for a quick bread with a chai tea flavor. I love quick breads and am always looking for a new flavor. Now the recipe has it as 6 mini loafs but it could be made into a larger loaf or even muffins. Ooh, that sounds really good – a chai tea quick bread muffin with a hot cup of tea either as breakfast or at the end of a long day. The best thing is, like most quick breads, it can be frozen after it has cooled so you can make a bunch and then enjoy them over several weeks (if the freezer is not invaded by teen aged boys that is).

Good Housekeeping - Chai Tea Spiced Quick Breads

With that said, how about some hot chocolate, on a steek?

When I saw this project for hot chocolate on a stick, this above video was all I could think of.

Ok, so now onto this great project.  Over at Giver’s Log, AmberLee has published a lovely (and simple) project of making hot chocolate, just add hot milk and voila!  Hot Chocolate!

Wouldn’t this make a great teacher’s or Hostess Gift?  (If it ever makes it out of the house that is.)

Go check this chocolate-y goodness over at Giver’s Log and enjoy!

Giver’s Log – Hot Chocolate on a Stick

I found this over at Martha Stewart (yes, bow down to Martha and her amazing-ness) and just had to share.  The best thing is, you don’t have to use wine for this.  Apple cider also works if you are looking for those looking for something for the kids or just choose to not have an alcoholic drink.  With the end of apple season, I would recommend getting to your local farmers market before they close (if they haven’t already) and get some.  Grocery store cider is okay but there is something about the romance of buying it from someone who may (or may not) have helped in the production of the cider.  Think global, act local.

Back to the sachets.  These are easy to make and if you can find a great tin or box to package it in, it would make a lovely gift for anyone.  I’m thinking this might be a winner for my daughter’s 5th grade teacher (who is a man with 4 boys) and if I can find it in late December, a bottle of cider.

Martha Stewart – Mulling Sachets

Jo posts her take on V-day Kettel corn for the kiddies and it really seems simple.  It took a bit to track down  a place that sells a “wirlly pop” in the area since I really don’t want to have to wait for delivery (Target sells it online only) but alas, I did have to resort to mail order.  I can still remember the days of my parents making popcorn in my Mom’s old stainless steel pot and then the air popper.  The idea of going back to the stove top to make popcorn is refreshing and brings me back to childhood while taking the Microwave out of the equasion.  At least its better than movie theater popcorn, right?

Chica and Jo – Valentine Popcorn Treat

Gum-paste and fondant decorations can be stunning, even on the simplest of cup cakes but they take a lot of time to make.  I feel that they are worth the effort for the beauty of the cake.  I still remember the hours I spent making hand made daises for my sister in law’s bridal shower cake.

And now I found the most amazing cake decorating tool EVER!  The Circut Cake is a new product (by Circut) that utilizes the precision die cut of the Circut machines that you may know from scrap booking and beautiful cake decorations that are almost fool proof.  Over at their site there is a great video that shows how easy it is to make and apply the decorations.

I have always loved the Circut machines even thought I am not a scrapbooker (but I wish I was).  Die cut paper makes me drool and custom die cut paper is amazing.  Because I am not a scrap booker, I have never seen the point in getting one of these machines.

Now that they have them for cake decorates, I so want one.  The only two things keeping me from running out and getting one right now is 1) It’s not out yet and 2) the price tag of $399.99 MSRP.  The good thing is, it uses both the Circut Cake cartridges AND the regular Circut cartridges.

Note:  I do not represent or have any relationship with Circut.  If they want to send me one for a testimonial, I will be more than happy to help them out. (Bats eyes and says “pretty please”).

Circut – Circut Cake

Normally, I don’t make baked potatoes since I always forget about starting them in the oven until after its too late so I usually make mashed or roast cubed pieces in olive oil and garlic.  The mashed potatoes are usually cooked in the microwave as I dash around to get the rest of the meal competed and I’ve never had any complaints about them.

Jennifer over at CraftSanity has posted not only the directions to make “baked” potatoes in the microwave but has also posted a video tutorial on how to make these bags.  Using your microwave, a paper towel, one of these bags and some potatoes and you can have yummy potato goodness in 4-8 minutes.

Yes, this does require sewing but its very simple so even a beginner could handle.

There’s still plenty of winter left where a quick baked potato would fit the bill.

CraftSanity - Microwave Potato Bag

Meaghan over at The Decorated Cookie shows us how to decorate these lovely little houses for your ghomes or fairies, depending on the creatures that happen to inhabit your homes.

I know my daughter will love to setting up these “fairy” homes but I’m not sure if they will survive the day due to her brothers and the fact that they are made completely out of marshmallows and fondant.  All I need is a set or two of some fine tipped edible pen/markers to do this.  I can’t wait to see what the kiddies come up with.  But the real question is, how many houses will be completed and how many will be eaten as “mistakes”?

If you have the pens that are food safe, this would make a spectacular rainy day project.  If you don’t have fondant just hanging around, could I suggest maybe a roof made of construction or left over scrap booking paper and tape.

Leaving this around too long could be a “bad” thing since marshmallows are mostly sugar but this could make a very cute cake or cupcake decoration or a decoration for a table-scape.   How cute would this be for a baby shower?!?!

If you do this, I’d love to see the pics!!!!!!!

The Decorated Cookie – Marshmallow Village

Over at WiseBread, I have found 3 really easy (and inexpensive) dishes that will be sure to make the family happy or at least not make faces at me when I tell them what we are having.

I plan on trying out each recipe with only minor modifications to suit the family’s various tastes.  Each sounds simple enough and for the most part I either have the herb/spices on hand or need to pick them up anyway.  There is nothing too exotic in any of these recipes but I’m sure if you hate something, it could either be eliminated or substituted.  For those who are vegetarians, I’m sure it would be easy to substitute the protein in the first two with something like tofu or beans and still by WAY yummy!

WiseBread – 3 Easy (and Cheap Dishes)