Monday, March 16, 2009

Recipe: Corned Beef and Vegetables in the Slow Cooker!

This recipe is courtesy of Betty Crocker, and is the best and easiest version of traditional Corned Beef and Cabbage, just in time for St. Patrick's Day! Enjoy!

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 head of cabbage
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 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. Cut the cabbage into 6 wedges and arrange on top of the corned 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.

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