Old-World Corned Beef And Vegetables
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