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Old-World Corned Beef and Vegetables

 Old-World Corned Beef and Vegetables
This traditional corned beef dinner is a winner with my husband, family and friends. It's a nice meal-in-one.—Ruth Burrus, Zionsville, Indiana
8 ServingsPrep: 25 min. Cook: 8 hours


  • 2-1/2 pounds red potatoes, quartered
  • 2 cups fresh baby carrots
  • 1 package (10 ounces) frozen pearl onions
  • 1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
  • 1/2 cup water
  • 1 tablespoon marinade for chicken
  • 1/8 teaspoon pepper
  • 3 tablespoons cornstarch
  • 1/4 cup cold water


  • In a 5-qt. slow cooker, combine the potatoes, carrots and onions. Add
  • beef; discard spice packet from corned beef or save for another use.
  • Combine the water, marinade for chicken and pepper; pour over meat.
  • Cover and cook on low for 8-10 hours or until meat and vegetables
  • are tender.
  • Remove meat and vegetables to a serving platter; keep warm. Skim fat
  • from cooking juices; transfer to a small saucepan. Bring liquid to a
  • boil. Combine cornstarch and cold water until smooth. Gradually stir
  • into the pan. Bring to a boil; cook and stir for 1-2 minutes or
  • until thickened. Serve with meat and vegetables. Yield: 8 servings.

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Old-World Corned Beef and Vegetables (continued)

Nutritional Facts: 1 serving equals 446 calories, 23 g fat (8 g saturated fat), 117 mg cholesterol, 1,419 mg sodium, 34 g carbohydrate, 3 g fiber, 25 g protein.