Slow-cooker Corned Beef Brisket

Happy March!!  Here is one I can never get enough of...CORNED BEEF!  I know, cooking corned beef in a slow-cooker is stupid easy, but I am always looking back and wondering "what did I do last time?"  And, we already did hard boiled eggs, so the bar is pretty low around here.

Slow-cooker Corned Beef Brisket

Ingredients

1 corned beef brisket (as big as your slow-cooker will fit, about 3 lbs for mine)
2 stalks of celery, cut into 1-2 inch sections
4 carrots (depending on size), cut into 1-2 inch sections
1 onion, quartered
1 sweet potato or yam (or more if you have the room), cut into 1-2 inch sections
1 small head of cabbage (optional), quartered
scant 1 Tbsp fresh or dried thyme
Water

Directions

Into your slow cooker, place all the vegetables and the thyme.

Wash, dry, and trim your corned beef if necessary.  Place your corned beef on top of the vegetables with the FAT SIDE UP, rubbing the spice packet on both sides of the meat once it is in the slow-cooker.  Add enough water to almost cover the meat (about 4 to 6 cups).

Cover and cook on high until the meat is tender, about 4 1/4 hours (or 8 1/2 hours on low).

When done, remove the corned beef to a platter and slice as desired.  Place the vegetables around the meat on the platter for consumption and decoration or in a dish to the side.

Notes
Your slow-cooker will likely be jam-packed.  My husband hates the smell of cooking cabbage so I typically will omit the cabbage, since I don't have the room for it anyway.  The potatoes/yams make a great addition because they soak up the yummy corned beef flavor.

This recipe usually provides about 6-8 adult portions.

The amounts, cooking times, and yielded number of portions will really depend on the size and efficiency of your slow-cooker, and your elevation (add more cooking time if you are above 3000 ft, about 20 minutes per 1000 ft above 3000 ft).

Any questions or suggestions?  Feel free to add them to the comments!

Enjoy!!

Sweet Potato Chips

This is another one of my original recipes.  We don't have a deep frier, so this is the stove-top version.  Also, I have not yet found a way to keep these crisp in storage, so you are better off eating them right away (after they cool a little, of course). ;)

Sweet Potato Chips

Ingredients

2 sweet potatoes, cut into thin slices
2 Tbsp plus about 1/3 cup coconut oil
seasoning (i.e. salt, pepper, paprika, garlic powder, etc.)

Directions

Prepare a cookie rack with paper towels to absorb the excess oil.

Heat a heavy-bottomed pan/skillet over medium-high heat.  Add about 1/3 cup coconut oil (or enough to cover the bottom of the pan with about 1/2 inches of oil).

In a bowl combine the sweet potatoes with 2 Tbsp of melted coconut oil and desired seasoning.  Toss the mixture to coat well.

Add the potato mixture to the hot oil in small batches.  Turn every 30 seconds to 1 minute to allow even cooking.  Remove from the pan after a total of about 4 minutes or just before the edges start to brown and place on the paper towels to cool.  Cook the remaining batches.

Eat heartily with a generous helping of Paleo Ketchup!

Notes

If you are not adding any seasoning to your chips, you can skip the entire mixture step including the melted 2 Tbsp of coconut oil.  Just toss those chips directly into the oil!  (carefully, of course).  You can also season these after cooking as desired.  I like mine with a little sprinkling of sea salt.

Also, suggestions, improvements, and variations are ALWAYS welcome!  Feel free to post them in the comments!!

Sweet Potato French Fries

This is actually one of my original recipes.  We don't have a deep frier, so this is the stove-top/oven version.

Sweet Potato French Fries

Ingredients

2 sweet potatoes, cut into shoestrings
2 Tbsp plus about 1/3 cup coconut oil
seasoning (i.e. salt, pepper, paprika, garlic powder, etc.)

Directions

Preheat oven to 375 degrees F and line a heavy baking sheet with parchment paper.

Heat a heavy-bottomed pan/skillet over medium-high heat.  Add about 1/3 cup coconut oil (or enough to cover the bottom of the pan with about 1/2 inches of oil).

In a bowl combine the sweet potatoes with 2 Tbsp of melted coconut oil and desired seasoning.  Toss the mixture to coat well.

Add the potato mixture to the hot oil in small batches.  Turn every 30 seconds to 1 minute to allow even cooking.  Remove from the pan after a total of about 4 minutes or when the edges start to brown and place on the baking sheet.

Keep the baking sheet in the oven while cooking the remaining batches and remove cooked fries after about 10-15 minutes in the oven.  I found this step helps keep the warm and crispy.

Eat heartily with a generous helping of Paleo Ketchup!

Notes

If you are not adding any seasoning to your fries, you can skip the entire mixture step including the melted 2 Tbsp of coconut oil.  Just toss those fries directly into the oil!  (carefully, of course).

Enjoy!