Btw, have you ever wondered why they call it "corned" beef? It has something to do with the way they used to brine the beef with "corns" of salt. You really can find most everything on google now! Okay, here it is:
1 corned beef brisket (about five pounds, which will serve 8-10)
2 sweet onions
6 pepper corns
2 lg. bay leaves
2 cloves of garlic, peeled
Place the following in a crock pot and cook on low for 6-8 hours til very tender.
1/3 c packed brown sugar
1T dijon mustard
Allow meat to cool a little in juice, then move to a shallow pan. (Save juice to cook cabbage or potatoes later.) Cover meat with another shallow pan and weigh down with cookbooks or something heavy overnight in fridge. This ensures neat slices. About an hour before serving, slice meat as thin as possible and place in rows in shallow pan. Spread with glaze and bake at 350 degrees for 30 minutes, til glaze is bubbling. Serve traditionally with mashed potatoes, cabbage, and carrots. So good!
And if your spice rack needs replenishing these days, check out The Farm kitchen. . . You'll find the ones called for above, as well as a wide variety of other spices that will wake up all your favorite recipes:-)
Happy St. Paddy's Day!