THE Corned Beef
Another evolution of a simple recipe my godmother from Ghana taught me. Her version called for canned corn beef and canned spinach with a handful of spices that I will never share :) and probably do a terrible job truly recreating, so here's the version that I make to pay homage.
When I was pregnant with my oldest daughter I fell in love with Corned Beef. I would wake up early, put it in the crockpot with just enough water to cover it and let it cook all day on LOW. I WOULD COME HOME, after about 8 hours, AND DEVOURED it ALONE. :) It became a habit.
Years later, I was so tired of it that I couldn't even bear to make one. Then I remembered this recipe, and NOW this is the only way we eat THE Corned Beef.
It's a whole medium sized corned beef from any supermarket in the package with the seasoning included.
I buy the 24oz bottle of Sriracha, 1 can of tomato paste, and either fresh or frozen spinach (or both!).
My crockpot is pretty big, so I would suggest you use a smaller portion than what I use. I'm feeding 7 people :)
I start with the corned beef in the crockpot. I put the crockpot on LOW-6 but Its whatever setting is 2nd from the lowest. I'll let the crockpot start to sizzle a bit and add water to half the size of the corned beef's thickness. After about 15 mins I flip it and add the seasoning packet that comes with the corned beet.
I add the whole can of tomato paste and the small bottle of Sriracha in its entirety.
I left that cook for 6-8 hours depending on the thickness of the corned beef. You want to wait till you can shred it with a fork. It should be falling apart. Shred the corned beef until it's at the consistency you like. My family still likes it a bit chunky but this is up to you.
This is when you want to add the spinach and whatever other veggies you want to add.
Cover the dish for another 30-45mins till the spinach is cooked all the way down.
Serve over rice.
That's all and if you have leftovers, the second day it tastes amazing!!!