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Corned Beef Dinner

6 carrots, cut into 1" pcs.
4 med. Potatoes, unpeeled, cut into 1" cubes
1 large onion, cut into thin wedges
1 (2 to 2 1/2-lb. ) corned beef brisket
4 to 5 cups water
1/4 tsp. coarsely ground black pepper
6 whole cloves
1 bay leaf

In 3 1/2 to 4 quart slow cooker, combine carrots, potatoes and onion; mix well.

If necessary, cut brisket to fit into slow cooker. Place brisket over vegetables. Add enough of the water to cover. If brisket is packaged with the spice packet, add contents of spice packet and omit pepper, cloves and bay leaf. If not add pepper, cloves and bay leaf.

Cover; cook on low setting for 10 to 12 hrs. or until brisket and vegetables are tender. Remove and discard bay leaf. Cut brisket into thin slices.

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