Slow-Cooker Old-World Corned Beef & Vegetables

I used to not be a big corned beef fan.  But then I grew up and now look forward to having it every St. Patrick's Day!  I've only made it once before, our first married St. Patrick's Day, and don't remember what I did.  So I went on a little hunt for some good instructions and a recipe, especially because I invited our friends over, I wanted it to work out well.  I found this recipe and was a bit hesitant--it had me discard the seasoning packet!  But I thought it'd work out well for us, and looked easy enough.  Zak helped me with the veggies and everything, and after 8 long hours in the crockpot, we finally got to eat.  It was very, very good--we have just enough leftovers for one of us to eat.  I used 'Idaho gold' potatoes instead of red potatoes, some pearl onions and baby carrots.  It was so simple, and we have a bonus brisket, so I plan on making this again in a little bit!

2 lbs. golden/new/red? potatoes (8-10), quartered
2 c. baby carrots, halved
1 c. frozen small whole onions, thawed--I used about half a bag of white pearl onions and cut them in half
1 corned beef brisket, 3 - 3 1/2 lbs.
pepper
1/2 c. water
1 Tbl. Worcestershire sauce
1 Tbl. cornstarch
2 Tbl. cold water

1.  Mix potatoes, carrot and onions in a 4 - 6 quart slow cooker.
2.  Thoroughly rinse corned beef; discard seasoning packet.  Place beef on vegetables, sprinkle with pepper.
3.  Mix 1/2 c. water with Worcestershire sauce and pour over beef.
4.  Cover and cook on low for 8 - 9 hours, or until beef and vegetables are tender.
5.  Remove beef and vegetables from slow cooker; cover to keep warm.
6.  Pour juices into saucepan and heat to boiling.  Mix cornstarch and cold water until smooth; stir in.
7.  Cook, stirring constantly, until sauce has thickened.

right before making the gravy and eating

the potatoes were so tender and delicious

wonderful carrots and onions

the meat was amazing!

Irish Chocolate Guinness Cake

For St. Patrick's Day, in addition to corned beef, our friends requested I make this cake.  I agreed because I really love making cakes and it looks like it'd be a delicious, moist cake.  Plus I can't say no to a recipe with cream cheese frosting.  I'm a sucker for the stuff.  Anyways, this cake is delicious.  It's very thick, moist and easy to eat.  It's so very good, so good that Zak didn't want me to give any away to our friends!

Cake
1 c. Guinness
1/2 c. butter, cubed
2 c. sugar
3/4 c. cocoa
2 eggs
2/3 c. sour cream
3 tsp. vanilla
2 c. flour
1 1/2 tsp. baking soda

Frosting
8 oz. cream cheese, softened
1 1/2 c. powdered sugar
1/2 c. heavy whipping cream

1.  Grease a 9" spring-form pan, then line with parchment paper.  Set aside; set oven to 350 degrees.
2.  Melt butter in a small saucepan.  Once butter is mostly melted, add beer and stir until butter has completely melted.  Remove from heat.
3.  In a large bowl, combine sugar and cocoa.  Add in beer mixture and stir until smooth.
4.  In a small bowl, beat eggs.  Add vanilla and sour cream, mix well.  Add to large bowl with beer and chocolate.
5.  Mix in flour and baking soda until completely smooth.  Pour in prepared pan.
6.  Bake for 40 - 45 minutes, until toothpick is inserted in middle and comes out clean.
7.  Cool completely on wire rack, still in pan.  Once cake has cooled, remove from pan and place on cake plate.
8.  Beat cream cheese until fluffy.  Slowly add in powdered sugar and heavy cream and beat until smooth.
9.  Frost cake and refrigerate.  Bring to room temperature about half an hour before serving.  Store leftovers in fridge.

delicious

a thick, moist piece of cake!