So this was the dinner conversation between my girls last night:
Nutmeg (age 4): “I like Christina from Chopped Junior.”
Eclair (age 6): “Christina Tosi isn’t on Chopped. She’s on MasterChef with Gordon Ramsay.”
Nutmeg: “Oh. Well I like Christina Tosi on MasterChef. Her hair is pretty.”
I can’t make this stuff up. Daddy just shook his head while Mommy beamed with pride. They binge-watched last season and are currently in the middle of the finale. Nutmeg is rooting for Shaun while Eclair wants Brandi to win. I refuse to spoil it for them by telling them what happens, but I LOVE that they love MasterChef. Perhaps I’ll have a contestant on the Junior version one day…
Of course, that would mean that their picky eating habits dissipate rapidly. This corned beef was a start. They’ve had it about once a year – maybe twice – with varying results. But this time, they both loved it. Miracle? It’s entirely possible, but I’ll take it!
With just a handful of ingredients, this is a throw-it-in-the-slow-cooker and walk away type of dinner. So as we ran to gymnastics and prepped for the science fair, quick and easy was key. If you’re around during the day, flip it halfway thru. If not, no biggie. We like to slice it for sandwiches – piled on rye with Swiss cheese and mustard. But you could also go traditional and do cabbage, carrots and potatoes. Either one is perfect for St. Patrick’s Day. Pair it with a mug of potato leek soup and a pint of Guinness. Irish perfection!
- 1 large yellow onion, coarsely chopped
- 1 large carrot, peeled and cut into 1-inch chunks
- 1 stalk celery, cut into 1-inch pieces
- 3 bay leaves
- pinch of cloves
- 1 cup apple juice
- 1 cup water
- 1 corned beef brisket, about 3-4 pounds
- Combine the onion, celery and carrot in the bottom of the slow cooker. Add the bay leaves and sprinkle the cloves over the top. Pour in the apple juice and water.
- Place the corned beef on top. Cover and cook on low for 8 hours, turning it over halfway through if you can.
- When ready to serve, transfer the corned beef to a cutting board and let rest for a few minutes. Slice across the grain and pile onto sandwiches.