Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds medium new potatoes , (about 8), cut in half

  2. 2 cups baby-cut carrots

  3. 1 cup frozen small whole onions , thawed

  4. 1 corned beef brisket (3 to 3 1/2 pounds)

  5. 1/8 teaspoon pepper

  6. 1/2 cup water

  7. 1 tablespoon worcestershire sauce

  8. 1 tablespoon cornstarch

  9. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. How to make it . 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. Prep Time:15 min Start to Finish:9 hr 15 min Makes:10 servings


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