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Corned Beef Supper

What better way to celebrate the holiday than with this hearty one-pot meal. The beef, potatoes and carrots are tender and full-flavored. "I often fix this for St. Patrick's Day, but it's good any time of the year," notes Dawn Fagerstrom, a field editor in Warren, Minnesota.
  • Total Time
    Prep: 25 min. Cook: 4 hours
  • Makes
    2 servings

Ingredients

  • 1 small onion, sliced
  • 4 small carrots, cut into chunks
  • 2 medium potatoes, cut into chunks
  • 1 corned beef brisket with spice packet (1 pound)
  • 1/3 cup unsweetened apple juice
  • 2 whole cloves
  • 1 tablespoon brown sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon prepared mustard
  • 2 cabbage wedges

Directions

  • Place onion in a 3-qt. slow cooker. Top with carrots, potatoes and brisket. Combine the apple juice, cloves, brown sugar, orange zest, mustard and contents of spice packet; pour over brisket. Cover and cook on high for 3-4 hours.
  • Add cabbage; cover and cook 30 minutes longer or until meat and vegetables are tender. Strain and discard cloves; serve pan juices with corned beef and vegetables.
Nutrition Facts
1 each: 692 calories, 31g fat (10g saturated fat), 156mg cholesterol, 1918mg sodium, 69g carbohydrate (23g sugars, 9g fiber), 36g protein.

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