As I have mentioned before, I worked at a grocery store for 4 1/2 years during high school and college. I am very picky about how one bags my groceries, having been subjected to countless reminders by my former boss Mr. Mosto on how to properly bag both paper and plastic. Today I went to the grocery store and the girl putting my stuff in my reusable bags had her fake nail go flying off into my stuff. VOMIT. I am never letting anyone bag my groceries again.
Yesterday, my fiancé and I did a St. Patty’s Day 10k. Because I had to do a total of 11 miles in preparation for the Sleepy Hollow Half Marathon on Saturday, I did 5 miles beforehand and put this corned beef recipe in the crock pot. It was so easy, and it came out delicious! I ate it as a sandwich. You may notice that I do not include potatoes and carrots in the pot. I roasted them separately as I do not like them mushy.
3-4 lbs. corned beef brisket
1 onion, coarsely chopped
1/4 c. cider vinegar
1/4 c. brown sugar
1-2 tbsp. Dijon mustard
1/2 tsp. pepper
1/4 tsp. ground cloves
1 medium head of cabbage, cut into wedges
1/4 to 1/2 tsp. caraway seed (optional)
12 oz. Guiness
Place corned beef brisket and any seasonings included in your slow cooker. Top with onion. Whisk together the vinegar, brown sugar, mustard, pepper and cloves and pour over top. Add the cabbage wedges and caraway seeds (if using them). Pour beer over top. Cover and cook on low for about 7 hours or high for about 4-5 hours.