March 16th. Our first Monday out of routine.
I’d purchased a beef brisket the previous week, with the intention of making my own corned beef. Normally, I take the easy route and buy corned beef at Shop Rite, but I did not want to brave the madness as everyone shopped for lockdown. I’d always wanted to do my own corning, but – you’ll notice this as a theme, I think – I never had the time.
Well, once again, even on lockdown, I didn’t allow myself enough time. Whoops. Turns out I really needed 5 days to do it right, and I only took the beef out of the freezer 2 days ahead. So, rather than stress, I looked up good ways to make a regular beef brisket. I went with a slow cooker recipe that can be found here.
IT WAS DELICIOUS. 100% would make it again. We’re not generally a beef-eating household, and everyone DEVOURED this. So good. It was also pretty easy. I used to balk at slow cooker recipes that were anything more than “dump a bunch of stuff into the crock and hit go,” but the cooking onions and sauce make the house smell divine as you set this up. If you don’t have beef broth in the house, by the way, this works fine with vegetable broth. (I make my own, so I usually have chicken or vegetable available, but not beef.)
Comfort food has been the name of the game for the most part, as you’ll see in our next installment.