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Old World Corned Beef and Vegetables
Source: Betty Crocker
Ingredients:
| 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. |
Posted in Slow Cooking Thursday
