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Old-World Corned Beef and Vegetables

Total Time

Prep: 25 min. Cook: 8 hours


8 servings

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
Old-World Corned Beef and Vegetables Recipe photo by Taste of Home


  • 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


  1. 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.
  2. 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.

Nutrition Facts

1 each: 446 calories, 23g fat (8g saturated fat), 117mg cholesterol, 1419mg sodium, 34g carbohydrate (5g sugars, 3g fiber), 25g protein.

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