Sunday, March 14, 2010

Corned Beef and Vegetables

Jennifer S.

2 1/2 pounds medium new or baby red potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole/pearl onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 green cabbage cut into 4-6 wedges (core and stem removed)
1 tablespoon cornstarch
2 tablespoons cold water

1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; sprinkle with seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 7-8 hours or until beef and vegetables are tender, add the cabbage to the slow cooker for the last 1-2 hours of cooking time.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Turn slow cooker to High. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.

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