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Happy birthday to Lincoln Verry!

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Stage Listings: March 11 to 17, 2016

A great Irish cook I’ll never be, and I’m OK with that.

St. Patrick’s Day celebrations are in full swing so for this Test Kitchen I figured I’d try my hand at corned beef. Thanks to Pinterest, I found a recipe for Crock Pot corned beef sliders, topped with coleslaw and served with a Guinness mustard sauce.

The ingredients were simple — or so I thought. Corned beef with a spice packet, onions, celery, carrots, potatoes, apple cider vinegar, water, mustard, sugar, Guinness, coleslaw, and sweet rolls.

I was in the grocery store with a friend and we searched everywhere for corned beef with a spice packet. Couldn’t find it (maybe that should have been the first sign to ditch this effort and try something else). But, we persisted. One of the store’s butchers showed us where the corned beef was and offered advice on which cut to purchase. None of them indicated that a spice packet was included. No problem. My spice shelf is loaded.

When I got home, I looked at the meat and noticed corned beef looks a lot bloodier than other meats. This thick, congealed blood-like substance was gross. A little side note: I hate touching raw meat of any kind. I’d rather use every kitchen utensil to handle the meat, any meat, than touch it with my bare hands. I persevered and eventually the corned beef was drained of that thick, red substance and placed in the slow cooker.

I added the celery, carrots, onions and potatoes and since that spice packet was no where to be found, I added salt and pepper; set the slow cooker on high and let it cook for 4 hours.

I checked on it sporadically, mixing up the vegetables. Toward the very end of the 4 hours, I gave the veggies one last mix and up floated a small thing that wasn’t a carrot, celery, onion or potato. It was the spice packet! Guess all corned beef comes with one, but after the blood ordeal, I didn’t look under the meat.

Despite the mishaps, the final product turned out to be quite tasty, although I don’t think I’d ever make this again. It was an adventurous first attempt and mildly successful.

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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_finalcornedbeef-2.jpg" />
<div class="neCaption">When the meat is cooked, slice into strips and place on top of the sweet roll. Add some coleslaw and mustard sauce and enjoy.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_finalcornedbeef-2.jpgWhen the meat is cooked, slice into strips and place on top of the sweet roll. Add some coleslaw and mustard sauce and enjoy. Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_inthepot-2.jpg" />
<div class="neCaption">Put the water, vinegar, sugar, meat, celery, carrots, onions and potatoes in the slow cooker. Set on high and let cook for 4 hours.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_inthepot-2.jpgPut the water, vinegar, sugar, meat, celery, carrots, onions and potatoes in the slow cooker. Set on high and let cook for 4 hours. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_mustard-2.jpg" />
<div class="neCaption">While the meat is cooking, combine the Guinness, mustards and brown sugar and whisk well. Set the mixture aside.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_mustard-2.jpgWhile the meat is cooking, combine the Guinness, mustards and brown sugar and whisk well. Set the mixture aside. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_mustardfinal-2.jpg" />
<div class="neCaption">While the meat is cooking, combine the Guinness, mustards and brown sugar and whisk well. Set the mixture aside.</div>
</div>
<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_mustardfinal-2.jpgWhile the meat is cooking, combine the Guinness, mustards and brown sugar and whisk well. Set the mixture aside. Sarah Haase | Times Leader</div>
<div class="neFile">

<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_spicepack-2.jpg" />
<div class="neCaption">There’s that spice packet! Most cuts of corned beef come with a spice packet so make sure you check the package.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_spicepack-2.jpgThere’s that spice packet! Most cuts of corned beef come with a spice packet so make sure you check the package. Sarah Haase | Times Leader</div>
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<img class="neImage" src="https://www.timesleader.com/wp-content/uploads/2016/03/web1_beefingredients-2.jpg" />
<div class="neCaption">Gather ingredients for the corned beef sliders. Not shown is the package of sweet rolls.</div>
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<div class="metaInfo">https://www.timesleader.com/wp-content/uploads/2016/03/web1_beefingredients-2.jpgGather ingredients for the corned beef sliders. Not shown is the package of sweet rolls. Sarah Haase | Times Leader</div>
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<div class="metaInfo">Set your slow cooker for 4 hours and enjoy a traditional Irish meal when you get home</div>
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By Sarah Haase

shaase@www.timesleader.com

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<strong>INGREDIENTS:</strong>

Corned beef with spice packet

4 cups water

2 tablespoons sugar

2 tablespoons apple cider vinegar

1/2 cup carrots

1/2 cup celery

1 cup potatoes

1 cup white onion

1 cup coleslaw (for on top of the corned beef)

1 package sweet rolls

FOR THE MUSTARD

1/2 cup Dijon mustard

2 tablespoons honey mustard

1 teaspoon brown sugar

2 tablespoons Guinness

<strong>PROCEDURE:</strong>

Put water, sugar and vinegar in the slow cooker. Combine the meat, vegetables and potatoes. Set on high and let sit for 4 hours. While the meat is cooking, prepare the Guinness mustard by combining the brown sugar, Guinness and mustard in a bowl. Set aside. When the corned beef is finished cooking, slice meat into 1/4 inch slices. Stack slices of meat on the sweet roll, top with some coleslaw and spread the mustard on the top of the bun. Serve some of the veggies and potatoes on the side.

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Reach Sarah Haase at 570-991-6111 or on Twitter @Sarah_Haase. You can email a recipe you’d like us to test to shaase@www.timesleader.com.

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Test Kitchen: Slow cooker corned beef lets you enjoy parade day and a classic Irish meal