Martha Stewart's Corned Beef in a Slow Cooker
INGREDIENTS
- 2 celery stalks, cut into 3-inch pieces
- 3 carrots, cut into 3-inch pieces
- 1 small yellow onion, cut into 1-inch wedges (root end left intact)
1/2 pound small potatoes, halved if large - 6 sprigs thyme
- 1 corned beef brisket (about 3 pounds), plus pickling spice packet or 1 tablespoon pickling spice
- 1/2 head Savoy cabbage, cut into 1 1/2-inch wedges (I SKIPPED THIS STEP)
DIRECTIONS
In a 5-to-6-quart slow cooker, place celery, carrots, onion, potatoes, and thyme. Place corned beef, fat side up, on top of vegetables and sprinkle with pickling spice; add enough water to almost cover meat (4 to 6 cups). Cover and cook on high until corned beef is tender, 4 1/4 hours (or 8 1/2 hours on low). Arrange cabbage over corned beef, cover, and continue cooking until cabbage is tender, 45 minutes (or 1 1/2 hours on low). Thinly slice corned beef against the grain and serve with vegetables, cooking liquid, and grainy mustard.
Guinness Mac and Cheese ** NOTE: This makes a TON... I recommend cutting all ingredients in half **
Ingredients
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2/3 cup Guinness or other stout
1 1/2 cups 2% milk
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dijon mustard
2 ounces cream cheese
3 1/2 cups grated Irish cheddar cut into pieces divided (I used Kerrygold aged cheddar)
Topping (optional):
1 tablespoon butter
2 teaspoons finely minced garlic
1/2 cup panko breadcrumbs salt/pepper to taste
2 teaspoons minced fresh parsley
Instructions
Topping (if using):
1. In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
Macaroni and cheese:
1. Boil elbow macaroni in well salted water and cook until just al dente.
Before draining the pasta, reserve a cup of the pasta water and set it aside to add if the mac and cheese is too thick (I used about 3/4 cup)
While the pasta is cooking, prepare the cheese sauce:
2. In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute.
While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard.
Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine.
Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy texture).
Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs.
Serve immediately.
Ingredients
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2/3 cup Guinness or other stout
1 1/2 cups 2% milk
1/2 cup half and half
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon dijon mustard
2 ounces cream cheese
3 1/2 cups grated Irish cheddar cut into pieces divided (I used Kerrygold aged cheddar)
Topping (optional):
1 tablespoon butter
2 teaspoons finely minced garlic
1/2 cup panko breadcrumbs salt/pepper to taste
2 teaspoons minced fresh parsley
Instructions
Topping (if using):
1. In a medium skillet over medium-low heat, melt butter. Add garlic and breadcrumbs and cook, stirring frequently, until the breadcrumbs are lightly toasted and the mixture is fragrant. Remove from the heat, add salt and pepper to taste and minced parsley. Set aside.
Macaroni and cheese:
1. Boil elbow macaroni in well salted water and cook until just al dente.
Before draining the pasta, reserve a cup of the pasta water and set it aside to add if the mac and cheese is too thick (I used about 3/4 cup)
While the pasta is cooking, prepare the cheese sauce:
2. In a large saucepan over medium heat, melt butter and sprinkle in flour. Whisk together for a minute.
While whisking, pour in Guinness, milk, half and half, salt, pepper, and mustard.
Bring to a simmer and cook, whisking frequently, until it thickens slightly (several minutes). Add cream cheese and 2 1/2 cups grated cheddar and stir/whisk until completely smooth. Add drained, cooked pasta and stir to combine.
Add remaining 1 cup grated cheddar and stir until melted (this will help achieve a stringy/cheesy texture).
Transfer to a serving bowl or individual bowls and sprinkle the top with the reserved toasted breadcrumbs.
Serve immediately.
