Cooking Corned Beef Couldn't Be Simpler

With St. Patrick's Day right around the corner, you can find good corned beef at every grocery store and meat market. By now, many are even on sale making this not only an incredibly easy dinner but also a pretty economical one.

You know that I love to eat but don't like to cook complicated meals. My families favorite foods resemble those our mom's used to make. That is why making corned beef is right up my alley!

The most foolproof way to prepare corned beef is to put it in a crock pot on low for 8 - 10 hours. Cover with either beer or water and make sure to use the little spice packet that comes with the meat. DONE! It's that easy.

As far as serving it, we love it with cabbage, potatoes and carrots on the first night. I cook the corned beef overnight and then use the liquid (from the corned beef) to cook the veggies on low for 8 hours in the crock pot the next day. If you don't have time for that, I'd still recommend using the crock pot for the meat but you could cook the veggies on the stove top using the liquid. Wedges of cabbage should take about 15 minutes, small red skin potatoes or cut pieces of larger potatoes are closer to 30 minutes. Bring to boil and then reduce heat to medium/medium-low.

Equally tasty is corned beef sandwiches the next day. Use a good onion roll, some swiss cheese and thousand island dressing for the best flavor. Serving with cole slaw on the side or on the sandwich is messy but worth it. No thousand island on hand, just mix a little mayo with some relish and a dab of ketchup.

Yes, I'm Irish and so are my little red heads but no luck is needed for this festive St. Patrick's Day dinner.