Ok, this recipe isn’t that random because we had it for dinner last night. But I have to wax poetic on corned beef for a second. Yes, I said corned beef. The phrase conjures up images of boiled meat and stinky cabbage, I know. But I assure you that we had neither last night. First, a spot of trivia about the name. The dish contains no corn, contrary to its name. The term “corned” means that it has been cured in a seasoned brine. If you don’t believe me, check wikipedia, which of course means it must be true. This dish is old – 1600s old – so folks have been enjoying this far beyond the obligatory St. Paddy’s day meal. Something else you might not know, if you care about food trivia, is that if corned beef is smoked, it becomes pastrami.
Anywho, here is a recipe for actually enjoying corned beef. It couldn’t be easier because it uses the crockpot:
1 packaged corned beef brisket
5 russet potatoes
1.5 cups water
Slice potatoes into thick wedges and add to the bottom of your crockpot. Quarter the onion and add it to the pot. Add the brisket on top. Pour water along the side of the pot. Cover and cook for 8 hours. (You can add baby carrots with the veggies, they make a nice addition.)