|Then we gathered our favorite veggies for this dish: 4 stalks celery, 2.5 carrots, one large onion, two cloves garlic (or so), and a mess o' taters.|
|Chop 'em up coarsely.|
|Stuff 'em in the crock pot on top of the meat. Fits like a glove! Add 4 cups water and set it on high for 4-5 hrs until the taters are done all the way through.|
|Here's the final product. Our rye "shortbread," slathered with Katie's Thousand Island dressing (recipe coming soon), the sliced-up corned beast, a thick slab of Swiss cheese, and a generous layer of sauerkraut. Simmered veggies on the side, and a cold beer (or glass of water) to wash it down. There's 1.5 sandwiches each because we wanted to compare our two bread recipes (a little friendly spousal rivalry is always healthy, right?), and because we were really hungry after smelling this stuff cook all day. OK, ok...Leinie's isn't an Irish beer, but it's all we had. You could also wash it down with some green eggnog if you wanted, or save that to drink with the bread pudding for dessert.|
|This is where some of our extra rye shortbread went to. Yes, you can taste the caraway. No, it's not bad at all. (Edit: Katie says, "Don't use caraway bread for this.") We pretty much followed this recipe. Nom nom nom...food coma commencing in three...two...one...|
...many hours later...
How was your St. Patrick's Day meal? Did you try our same menu, or make any modifications? Tell us about it in the comments section below!