Slow-Cooked Corned Beef Dinner |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | 15 minutes | 10 hours 15 minutes | 370 | N/A | 18g | 1070mg | 31g | 20g | 90mg |
| INGREDIENTS: | ||
| 6 carrots, cut into 1-inch pieces | 4 medium potatoes, unpeeled, cut into 1-inch 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 teaspoon coarse ground black pepper |
| 6 whole cloves | 1 bay leaf | |
| 1 | In 3-1/2 or 4-quart crock-pot combine carrots, potatoes and onion; mix well. |
| 2 | If necessary, cut brisket to fit into cooker. Place brisket on vegetables in cooker. Add enough of the water to cover. If brisket is packaged with spice packet, omit pepper, cloves and bay leaf; add spice packet. If not, add pepepr, cloves and bay leaf. |
| 3 | Cover; cook on low setting for 10 to 12 hours or until brisket and vegetables are tender. Remove bay leaf. Cut brisket into thin slices. |