Old-World Corned Beef and Vegetables |
|
 |
Prep Time: 25 Minutes Cook Time: 480 Minutes |
Ready In: 505 Minutes Servings: 8 |
|
This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.Ruth Burrus, Zionsville, Indiana Ingredients:
2-1/2 pounds red potatoes, quartered |
2 cups fresh baby carrots |
1 package (10 ounces) frozen pearl onions |
1 corned beef brisket with spice packet (3 to 3-1/2 pounds) |
1/2 cup water |
1 tablespoon marinade for chicken |
1/8 teaspoon pepper |
3 tablespoons cornstarch |
1/4 cup cold water |
Directions:
1. In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add beef; discard spice packet from corned beef or save for another use. Combine the water, marinade for chicken and pepper; pour over meat. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.
2. Remove meat and vegetables to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and cold water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with meat and vegetables. Yield: 8 servings.
|
|