6 carrots, cut into 1 inch pieces 4 med potatoes, unpeeled, cut into 1 in cubes 1 lg onion cut into thin wedges 1 corned beef brisket (2-2 1/2 lb) 5 cups water 1/4 tsp black pepper 6 whole cloves 1 bay leaf
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In crodk pot, combine carrots, potatoes and onion; mix well. If necessary, cut brisket to fit into cooker. Place brisket on vegetables in cooker, Add enough water to cover. If spice pkg is included with brisket; may be used in place of pepper. Otherwise add pepper, cloves, and bay leaf. Cover; cook on low for 10-12 hours or until brisket and vegetables are tender. Remove bay leaf. Cut brisket into thin slices. Serve with Cabbage w/herb butter(see recipe).
I never had corned beef before-this was a great way to try it! I used the seasoning packet but also used the bay leaf, cloves, and pepper. It was a perfect blend of seasonings! I will make this again!
Good recipe, very adaptable. In the crock pot, you can also use 2 cups of wine -- or 1 can of beer (!) -- and then add water to cover. The alcohol cooks out, and flavors the meat, tenderizes it; you can then use the stock as a base for another dish or soup.