From sharing cupcakes with Daisy on my birthday to enjoying weather in the 90’s and lunch in Malibu with friends this weekend….
… St. Patricks Day is quite literally the icing on the cake while celebrating all week. Okay, so maybe I’m not
exactly Irish, but Ireland was my home away from home for several years, a magical oasis away from the ravages of a bitter divorce, so I’m allowed to feel mushy on St. Paddy’s Day!
3 medium carrots, peeled and cut into chunks
1/2 head of cabbage, cut into chunks
1 onion, quartered
1 cup brown sugar
1 12 ounce bottle of Guinness draught
1 1/2 cups water
1 tablespoon yellow mustard
1 bay leaf
1/4 teaspoon allspice
1). Add carrots, cabbage, and onion to the slow cooker, and top with flat cut brisket. Top with brown sugar, mustard, spices, bay leaf, and cloves. Pour in Guinness and water. 2). Cover and cook on high for 5 hours, or on low for 10 hours.3). Slice corned beef across the grain, and serve with vegetables, and plenty of juice spooned over the top.
Serving Suggestions: You could easily add new potatoes in with the corned beef to cook, but I like mine served with white truffle mashed potatoes on the side. Of course, any leftover corned beef will make great sandwiches the next day!