St. Paddies Day Corned Beef

St. Paddies Day Corned Beef

Blogger Beth Dooley from Seasonal Appetites shares a favorite recipe.

Prep Time

15

Minutes

Total Time

5:20

Hrs:Mins

Makes

8

servings

4
medium red potatoes, cut into 1-inch pieces
4
medium carrots, cut into 1-inch pieces
3- to 4-lb corned beef brisket
1
bay leaf
1
head garlic, if desired
4
whole cloves
10
peppercorns
5
allspice berries
2
leeks, white part only
1
small head cabbage, cut into 8 thin wedges
  1. Spray 5 to 6-quart slow cooker with cooking spray. In slow cooker, place potatoes and carrots. Top with corned beef; add enough water to just cover beef.
  2. Add bay leaf, garlic, cloves, peppercorns, allspice berries and leeks over corned beef. Cover; cook, on High heat setting 4 1/2 to 6 hours until beef can be easily pierced with a sharp knife.
  3. Remove corned beef from slow cooker to cutting board; cover to keep warm. Add cabbage to slow cooker; cover and cook on High heat setting 30 to 35 minutes or until cabbage is crisp-tender.
  4. Cut corned beef across grain into thin slices; place on serving platter. With slotted spoon, remove vegetables from slow cooker to serving platter.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip:
The meat may be cooked a day or two ahead and kept, wrapped in aluminum foil, and stored in the refrigerator. To reheat, wrap in foil; bake at 300°F for about 30 to 45 minutes or until hot.
To brown the meat before serving, place it on a roasting pan and place in a 400°F oven until the top is nicely browned, about 10 minutes.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.