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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

How to Prepare Corned-Beef Brisket

I recently found out that while corned beef (salt-cured beef) is native to Ireland, it in fact isn't a huge tradition on St. Patrick's Day over there. It does however remain a traditional dish for St. Patrick's Day celebrations in America. Besides, it's absolutely delicious!

For all of you corned-beef virgins out there, you may be thinking what is corned beef? Or how on earth do I cook it? What do I serve it with? I'm here to give you a simple recipe that really isn't a recipe at all.

Simply pick up a pre-packaged "corned beef brisket" from your grocery store. It will be in the refrigerated butchered meats section (with the beef of course). There are a few things you need to keep in mind when buying a corned beef brisket. First, it's a bit expensive, so allow for it in your grocery budget. Also, it comes with a spice packet, so you don't need to buy a bunch of spices. Just make sure you have some garlic on hand...garlic salt, garlic cloves, whatever you have on hand or can afford. You need to keep in mind that you will have to trim off some fat before cooking, and the roast will cook down a little. The packaged ones usually come in medium and large quantities. For two people the medium size is fine. For a family of four or more, I'd get two medium ones. If you are having a huge party, you'll want a couple of the larger ones. And of course you want to have plenty leftovers for cold corned beef and reuben sandwiches. Just keep in mind that if you are cooking this for a large crowd, you will need a tall stock pot to cook them in. If you're just cooking it for your family, you can also cook it in a crock pot or slow simmer it over the stove in any large boiling pot with a lid.

Take the brisket out of the package and trim off any large chunks of fat. Leave a thin layer of the fat on for more flavor. Place the corned beef in a large pot of water along with the spice packet. And yes, you need to open the packet! (Someone once asked me if she could just throw the packet in the water without opening it.) I like to add a dash of garlic salt or a few garlic cloves too, but that is totally optional.

Bring the water to a boil then reduce and simmer for several hours. Low and slow and the longer the better.

Of course you have to serve it with cabbage. Don't be intimidated if you've never served it before. Chances are you haven't unless you are the strange sort who loves cabbage (like me). Just chop it up and simmer it for a few minutes until it's tender. I like to boil mine separate from the brisket so that it's totally plain so people can have it however they want. Some people like it with salt and pepper, paprika, or lemon, or nothing at all.

The side veggies on the other hand, I love to cook those with the brisket for added flavor. Chop up some carrots and potatoes (skin-on) and toss them into the pot when the brisket is done or just about done. After a few hours on the stove, test it with a fork. When it's fork tender, cut off a bite and try it. If it take zero effort to chew the meat, you know it's ready.

At that point it can stay in the warm water or you can take it out if you need to make more room for the veggies. Use tongs to get the brisket out of the water and slice it into strips when you are ready to serve it.

*Optional: Add a bottle of dark beer to the pot before you add the meat or whenever the water cooks down and you need to add a bit more liquid. You may need to add a pinch of salt if you do use beer in the liquid, but taste test first, because the meat is already salty to begin with.

More St. Patrick's Day Recipes


  1. I'm making this for the first time this year and I'm going to put it all into my tight-fitted Le Creuset pot and bake it with beer. :) Thanks for your awesomeness.

  2. It's so good with beer! And thanks for your awesomeness too!:)

  3. Now, I know how to make it and have the recipe for it in case I ever forget how to make it. :) Ty for this, hon. :) LOOOOVVVEEE corned beef. it is one of my favourite types of meat that I love. :)

  4. I always make my corned beef in the crock pot, even with the cabbage and veggies. Then I don't have to worry about it until serving time.


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