Corned Beef Brisket

100_1990, a photo by jarmstrong23 on Flickr.

Sorry it's been awhile since my last post-- 2 months, to be a little more exact. Life seems to speed up when all you really want is for it to slow down, and as a result, I haven't been as adventurous with my cooking as I'd like to be.

With all the new recipes I read and save each week, I'm never at a loss for new ideas. Time to think and plan, however, is another story. Trying a new recipe, for me, requires some "think-time" (as we teachers like to call it). I like to mull an idea over in my head before executing the plan, and when life speeds up that time slips away.

Today I decided that enough was enough, and that I would take 10 minutes to blog a meal that I'm trying for the first time: Corned Beef Brisket. With St. Patrick's Day well behind us, I have had some time to read all the recipes others use for this traditional dish. For some reason, I found myself drawn to the CrockPot method. :) (You all know how much I love this appliance, and a hands-off recipe is just what I needed for this hectic time of year.)


Source: Adapted from Fisch Foods


Ingredients:

3-4 lbs. corned beef brisket, plus seasoning packet

1 onion, sliced

1 c. chicken broth

1 T. Worchestershire sauce

Sprinkle of red pepper flakes

Directions:

Line bottom of CrockPot with onion.

Thoroughly rinse brisket and place atop the onions.

Combine chicken broth and worchestershire sauce. Pour over brisket. Add red pepper flakes and seasoning packet.

Cook on LOW for 5 1/2 to 6 hours.

Verdict: KEEPER!

The meat was so tender and flavorful... I can't wait to make sandwiches with the leftovers! Tonight I served it with sauerkraut and horseradish sauce, and The Mr. was practically drooling :) We will definitely use this again.