An easy method for cooking corned beef

When March rolls around I always get excited because, being part Irish (isn't everyone?) I always enjoy St. Patrick's Day. I decided to try and dream up a really easy way to cook corned beef. I do believe I did succeed. So I am going to share my method with you.

Then, I will give you a fun St. Patrick's Day recipe which I call "St. Paddies Pockets." A "St. Paddies Pocket" is a variation on the classic Reuben Sandwich. I choose to make the sandwich a bit more elegant (and rich) by wrapping traditional Reuben fillings in Puff Pastry. This is a great recipe for St. Paddies Day! Remember, however, the method for cooking the corned beef can be used for any corned beef recipe, it's easy and will make the corned beef easier to cut and serve without so much shredding.

METHOD FOR COOKING CORNED BEEF

1 Package of corned beef with pickling spices included

In a crock pot place the corned beef, pickling spices , and fill the crock pot with cold water. About 1 inch from the top. Place the crock pot on high heat for 3 hours (I do this at night). After 3 hours turn the crock pot down to low heat and allow to simmer overnight. In the morning place the insert container of the crock pot into the refrigerator and allow the corned beef to cool in it's liquid. About 3 to 4 hours. This long cooking of the corned beef makes it really tender. The cooling of the corned beef in it's own liquid enhances it's flavor and enables it to be cut into desired slices and helps the corned beef to hold together for a better presentation and less shredding.

St. Paddies Pockets

(makes 8 pockets)

1 corned beef cooked as described above, cut into fairly thick slices

1 16 ounce jar sauerkraut

16 slices of good Swiss cheese (such as gruyere)

1 Cup Thousand Island dressing 9recipe to follow)

4 sheets Puff Pastry, cut in half vertically and rolled to one eighth-inch thick)

4 tablespoons melted butter with one teaspoon dried parsley mixed into it

Pre heat oven to 425 degrees

Lay out two of the Puff Pastry sheets side by side on a work surface. Place the 2 slices of Swiss cheese in the middle of each Pastry Sheet. Then put 2 tablespoons of the Thousand Island Dressing on top of the Swiss cheese. Top the Thousand Island Dressing with 4 tablespoons sauerkraut. Then, place 3 or 4 slices of the corned beef on top of the sauerkraut. Fold the top and bottom of the Puff Pastry over the fillings, pulling gently to cover.

Then fold in the sides of the Puff Pastry to seal in all of the filling. Brush with the butter and parsley mixture and seal with a fork. Invert the "St. Paddies Pockets" onto a baking sheet, brush the top with the butter mixture, and repeat the above sequence 3 times until 8 pockets are made.

Place Baking Sheets into Preheated oven and cook for 20 to 25 minutes until pockets are beautifully golden. Serve hot, and enjoy. Happy St. Patrick's Day!

Thousand Island Dressing

(makes 1 cup, approximately)

three-quarters of a cup of mayonnaise

3 tablespoons catsup

three tablespoons sweet pickle relish

2 tablespoons Dijon mustard

2 dill pickles, seeded and diced

1 teaspoon caraway seed

Mix above ingredients until well blended.