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Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
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This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. Ingredients:
4 to 5 medium red potatoes, quartered |
2 cups fresh baby carrots, halved lengthwise |
3 cups chopped cabbage |
1 corned beef brisket with spice packet (3-1/2 pounds) |
3 cups water |
1 tablespoon caraway seeds |
Directions:
1. Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 8-10 hours or until the meat and vegetables are tender. Yield: 8 servings.
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