Old-World Corned Beef and Vegetables

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

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

Instructions

1. Mix potatoes, carrots and onions in 4 to 6 quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet.
3. Place beef on vegetables; sprinkle with pepper.
4. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
5. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
6. Remove beef and vegetables from slow cooker; cover to keep warm.
7. Pour juices from slow cooker into 1-quart saucepan; heat to boiling.
8. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened.
9. Serve sauce with beef and vegetables.

Notes

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 for layering and choosing a temperature.

Variation: 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.

Nutrition

Per serving: Calories 340 (Calories from Fat 160 ), Total Fat 18g (Saturated Fat 6g, Cholesterol 95mg; Sodium 1120mg; Total Carbohydrate 28g (Dietary Fiber 3g, Protein 20g

Exchanges: 1 Starch; 2 Vegetable; 1 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens