Sarchix Finds

Last week I posted my “secret” recipe for corned beef.  It was the way I had been making corned beef for years and was so easy to do, but it does tie up the oven for hours.

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!

St Patrick’s Day is quickly approaching and my friends are all asking (pestering) me for this recipe.  I found it online years ago when I was looking for something besides boiled corned before our St Patrick’s Day party.  That year, I did both the traditional boiled corned beef  and this “Guinness” corned beef.  Guess what was left over by then end of the party?

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 !!!!

I know that its been forever since I posted last but I come offering a lovely new craft for the season.

It isn’t a secret that I enjoy the season of St. Patrick’s Day and Martha Stewart came out with a sweet little craft for those in need of a little green.

Martha and her talented staff came up with this cute as a button boutonniere on her site.  A little scrap fabric and liquid starch and you have the beginnings of something fabulous.  I could see this as a lovely boutonniere for a wedding or to add to a dad marching with his daughter’s (or son’s) dance school in the local St Pat’s parade.

Martha Stewart – St Patricks Day Shamrock Boutonniere.