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–+ servings

Old-World Corned Beef And Vegetables

Couverts10
Deel op Facebook Print Recipe

Equipment

  • Saucepan 1-quart
  • slow cooker

Ingredients

  • 2½ 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 3½ lb, trimmed of fat
  • ⅛ teaspoon pepper
  • ½ cup water
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  • Spray 4- to 6-quart slow cooker with cooking spray.
  • Mix potatoes, carrots and onions in slow cooker.
  • Thoroughly rinse corned beef; discard seasoning packet.
  • Place beef on vegetables; sprinkle with pepper.
  • Mix ½ cup water and the Worcestershire sauce; pour over beef.
  • Cover; cook on low heat setting 8 to 9 hours.
  • Remove beef and vegetables from slow cooker; cover to keep warm.
  • Pour juices from slow cooker into 1-quart saucepan; heat to boiling.
  • In small bowl, mix cornstarch and cold water until smooth; stir into juices.
  • Cook, stirring constantly, until sauce has thickened.
  • Serve sauce with beef and vegetables.

Notes & Wine Advice

Quick Variation:
Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker before cooking.

Nutrition values

Calories: 350 kcal
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Course; Beef / Crockpot / One Pot Dinner / Vegetables