It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
pounds medium new potatoes, (about 8), cut in half
cups baby-cut carrots
cup frozen small whole onions, thawed
corned beef brisket (3 to 3 1/2 pounds)
tablespoon Worcestershire sauce
tablespoons cold water
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. <BR><BR><B>Note:</B> 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.
Let there be veggies! 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.
Corned beef was originally “corned,” or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor.
Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. 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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 160 ),
% Daily Value
- Total Fat
- 18 g
- 18 %
- (Saturated Fat
- 6 g,
- 6 %
- 95 mg
- 95 %;
- 1120 mg
- 1120 %;
- Total Carbohydrate
- 28 g
- 28 %
- (Dietary Fiber
- 3 g
- 3 %
- 20 g
- 20 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 2 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.