Foodblogging: Corned Beef

There seems to be some anxiety amongst people around St. Patty's Day when it comes to cooking corned beef. Should I braise? Boil? Bake?

Get a hold of yourselves, people, because I've got the easiest recipe for corned beef ever.

Slap it in a slow cooker. You may sear the outside for four minutes on each side in a screaming hot pan with a little oil if you want, but it's not necessary. Less dishes to wash -- w00t. Throw in a few small red potatoes, some big chunks of carrot, and some quartered onions if you're feeling sassy. Pour on a can of Guinness. That little packet of seasonings that come with the corned beef? Sure, throw that in there too.

We usually let it go all day on low. I've done it for four hours on high before. Both turn out outstanding. If you want cabbage with this you can put that in there too but you may want to wait until the last 30-60 minutes for that.

If you're into corned beef sandwiches you'll want to let the meat firm up in the fridge for a few hours before slicing. Or not. Whatever.