Corned Beef

Here is our favorite corned beef recipe:

2 point cut corned beef roasts to equal approx. 6 lbs. and their seasoning packets
2 bottles of beer, dark is best, or water to cover roasts
2 bay leaves
many cloves of garlic
1/4 cup peppercorns

Use point cut roasts because they are less expensive ($1.27 # this year) than flat cut and they are more marbled which keeps the meat moist. Place roasts, their juices, seasoning packets, liquid, bay, cloves and peppercorns in slow cooker. Cook on low for 10 or more hours (preferred) or on high for 6 hours or more. Remove roasts from slow cooker and let rest for 10-15 minutes. Remove fat and carve meat against the grain in thin slices. I estimate 1 roast per family of 6 light eaters if served with all the fixins or to make as sandwiches.

Adapted from this recipe.

Potatoes for a crowd (24 eaters):

Place 5 pounds of red potatoes, cleaned and poked with a fork, into a slow cooker on high for 4 hours. No need to oil potatoes or add liquid to cooker. Serve with butter, salt, and pepper.

Veggies for a crowd:

Place steamer basket into the bottom of a 12 quart pot. Add water until you can just see it coming through the basket. Add ~2.5 #s baby carrots, 6 quarted onions (can spear each quater together with a toothpick), and 2-3 heads of cabbages cut into 6 wedges (core removed) to fill pot. Place lid on pot and steam until cabbage wilts, approx. 30 mintues. Serve with butter, salt, and pepper.

Irish Soda Bread for a crowd:

Irresistible Irish Soda Bread: Make one recipe as is (we bake it in a shamrock shaped cake pan) and make another and add raisins (~1 cup) and caraway seeds (~2 teaspoons.) For a more savory bread, Irish Brown Soda Bread. Serve with butter.

Corned Beef Sandwiches:

2 slices rye bread
yummy mustard (My friend Marie shared Trader Joe's Aioli Garlic Mustard Sauce - YUM!)
Thousand Island Dressing
corned beef
swiss cheese
cole slaw

Stack!

Beverages
Irish beer (Guinness, Harp, Killians)
Lemonade tinted with green food coloring

Happy St. Patrick's Day!

Love,
Angie