Slow-Cooked Corned Beef Dinner

St. Paddy’s Day specialty! This meat-and-potatoes meal needs only 20 minutes of preparation. MORE+ LESS-

By Betty Crocker Kitchens

June 13, 2010

Ingredients

medium carrots, cut into 1-inch-thick slices (3 cups)

medium potatoes, unpeeled, cut into 1-inch pieces (4 cups)

large onion, cut into thin wedges

corned beef brisket (2 to 2 1/2 lb)

to 6 cups water

1/4

teaspoon coarse ground black pepper

whole cloves

dried bay leaf

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1

In 5- to 6-quart slow cooker, mix carrots, potatoes and onion.
2

If necessary, cut corned beef brisket to fit into slow cooker; place over vegetables. Add enough of the water to cover. If brisket is packaged with spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not, add pepper, cloves and bay leaf.
3

Cover; cook on Low setting 10 to 12 hours.
4

Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Since the shape of corned beef can vary, halve or trim it so it easily fits in the slow cooker and is covered with water. Uncovered portions will cook more slowly and may be dry.