Slow Cooked Corned Beef Dinner

spacer 6 carrots, cut into 1 inch pieces
4 potatoes, medium, unpeeled, cut into 1 inch cubes
1 onion, large, cut into thin wedges
1 corned beef brisket (2 to 2 1/2 lb)
4 to 5 cups water
1/4 tsp black pepper
6 cloves, whole
1 bay leaf

In crock pot, combine carrots, potatoes and onion; mix well. 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 and add spice packet if you prefer. Otherwise add pepper, cloves and bay leaf. Cover; cook on low for 10 to 12 hours or until brisket and vegetables are tender. Remove bay leaf. Cut brisket into thin slices.

From PB199 Easy Weeknight Meals pamphlet

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Copyright © 2000 Joan Schraith Cole.
Updated July 23, 2000

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