Corned Beef Dinner
This flavorful meal is a must for St. Patrick's Day, but great anytime of the year. While it usually cooks on the stovetop, a slow cooker makes it even easier. The recipe serves four nicely with enough leftover meat for Reuben sandwiches or other dishes. —Michelle Rhodes, Fort Bliss, Texas8 ServingsPrep: 25 min. Cook: 8 hours
Ingredients
- 4 to 5 medium red potatoes, quartered
- 2 cups fresh baby carrots, halved lengthwise
- 3 cups chopped cabbage
- 1 corned beef brisket with spice packet (3-1/2 pounds)
- 3 cups water
- 1 tablespoon caraway seeds
Directions
- Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut
- brisket in half; place over vegetables. Add the water, caraway seeds
- and contents of spice packet. Cover and cook on low for 8-10 hours
- or until the meat and vegetables are tender. Yield: 8 servings.