Yoga Night Crock Pot Recipe: Corned Beef Brisket

I am not Irish by any stretch of genetics, but I absolutely love this St. Patrick's Day tradition. I've switched it up a bit, as we all agree that brussels sprouts trump cabbage, and added beer to further celebrate the day. I can't wait to come home to this tonight!

INGREDIENTS:
1 Corned Beef Brisket with seasoning
1 large potato, chopped
2 large carrots, sliced
a pound or two of brussels sprouts
one can of beer

Place the carrots and potatoes in a ring around the bottom of your crock pot. Place the brisket, fat side down, on top. Sprinkle seasoning on brisket (if your corned beef didn't come with seasoning, you can make your own with any of the following: peppercorns, thyme, minced garlic, pickling spices). Place the brussels sprouts around the brisket. Pour the beer over the whole thing, turn the crock pot on low, and relax--dinner is done! I check the brussels sprouts about halfway through the day to make sure they're not too mushy (if they are, you can always remove them and add them back in for the last hour of cooking). And, as always with slow-cooked meat, slicing the meat an hour before you turn off the crock pot seems to tenderize it all the more deliciously. Slainte!