happy late st. paddy’s day! i hope you all had your share of corned beef and cabbage. i know i did! i was really looking forward to st patrick’s day because i was going to be making my first corned beef brisket and cabbage (and potatoes, carrots, parnips). since cooking corned beef brisket usually takes hours, i decided to use the trusty crock pot. i had to work at 5 am, so before i left, i just popped everything in the crockpot, and hit go, and left it to do its magic. and magic did it do. the recipe i used was really a winner, incorporating carrots and parsnips, not just potatoes and cabbage, and also including a bottle of guiness! when i arrived home sometime around noon, i had to remove the parsnips and carrots, and pop in the potatoes and cabbage. my crock pot would barely hold it all, but i made do. the recipe suggested using a pineapple ham glaze to top the brisket, and broil for a few minutes. i did this, but not only did i do this, i decided to add bacon! what could make a dish better than it already is? bacon. just add bacon. that’s going to be my new motto — just add bacon. sounds good to me. so i cooked the bacon in the oven first for about 20 minutes, then when that was done, glazed the brisket, added the bacon, then added some more glaze. broil for only a few minutes, and make sure to not get distracted like i did. some of the bacon was burnt, but only a portion, so nothing to get crazy about. let me tell you. BEST. CORNED BEEF. EVER. it was soooo good. on st paddy’s day i usually eat it simply cooked with cabbage and potatoes, nothing fun, but always good, but i decided to do things different this year. do things different and you’ll almost always be glad you did (ALMOST, always). so i ate all this with a side of rice, cause i’m asian. i have to eat it with rice. =) it was great.