Slow Cooker Old-World Corned Beef and Vegetables

It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Yield

10 servings

Ingredients

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water

Directions

Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.

Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.

Cover and cook on LOW heat setting 8 to 9 hours or until beef and vegetables are tender.

Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 8 hours

Additional Information

This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

For a variation, cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.

Plan to use leftover corned beef for soups, stews, pot pies or sandwiches.

Storage

Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.

Nutritional Information

1 Serving (1 Serving): Calories 340 (Calories from Fat 160), Total Fat 18 g (Saturated Fat 6 g, Cholesterol 95 mg); Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g; Exchanges: 1 Starch; 2 Vegetable; 1 1/2 Fat

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