Friday, March 18, 2011
Yesterday, for St. Patrick's Day, I decided to spread my culinary wings and make corned beef in the crock pot. I somehow ended up with a slab o' beef that did not include a spice packet, inconvenient as that is the other ingredient in 99.9% of slow cooker corned beef recipes. The internet told me to use pickling spices, to which I thought, vodka? 'Cause I use that to pickle my liver ... other than that, I have no clue what makes up pickling spices. By this point, both of my kids had decided to climb the walls and/or eat dog food, so I said, "to Hell with it!" quit my research and tossed in some mustard powder, black pepper, white pepper, a truck load (about half a cup) of garlic cloves and water. I cranked that baby up to high and hoped for the best. Which it turns out, was a good way to go as severalhours later the corned beef was quite tasty. I took my tasty corned beef, put it on some bread with the garlic and coleslaw and made a Reuben sandwich. Because you know, nothing says Happy St. Patrick's Day like a Reuben.