Most corned beefs come with a little packet of seasonings. I usually put that into a tea ball with a little additional peppercorns so it doesn't get all over the place in my pot. I'll also throw in a few cloves of garlic and a chopped onion and a whole bayleaf. If your meat didn't come with the packet you can always use a tablespoon or so of pickling spice mix (which is all that packet is anyways)... that consists of bayleaves, coriander, peppercorns, and a few other things I am not sure of... Good luck!
Slow Cooker Old World Corned Beef and Vegetables It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings
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 tablespoon Worcestershire sauce 1 tablespoon cornstarch 2 tablespoons cold water
1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. 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.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. 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.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
Nutrition Information: 1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calcium 2 %; Iron 18 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 1 1/2 Fat *Percent Daily Values are based on a 2,000 calorie diet.
Variation Let there be veggies! Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal. Did You Know...
Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor. Planned-Overs
Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.
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