SLOW COOKER FISH AND VEGETABLES RECIPES

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SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES



Slow-Cooker Old-World Corned Beef and Vegetables image

It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Provided by Betty Crocker Kitchens

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 9

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole 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 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
  • Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
  • Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
  • Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 340 , CarbohydrateContent 28 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1120 mg

SLOW-COOKER OLD-WORLD CORNED BEEF AND VEGETABLES



Slow-Cooker Old-World Corned Beef and Vegetables image

It’s that meat-and-potatoes meal everyone dreams of coming home to. And now you can!

Provided by Betty Crocker Kitchens

Total Time 9 hours 15 minutes

Prep Time 15 minutes

Yield 10

Number Of Ingredients 9

2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole 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 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
  • Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
  • Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
  • Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 340 , CarbohydrateContent 28 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 20 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1120 mg

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Calories 972 per serving
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Corned beef — brisket cured in brine — is beloved for its big, salty, aromatic flavor. It needs to be braised or simmered for a long time to become tender and sliceable, making it an ideal slow cooker dish. Get a corned beef made from flat-cut brisket, if you can, as it will be easier to slice into neat, uniform slabs. (The point cut has more striations of fat and may fall apart when sliced.) Corned beef is often braised in beer, and you could certainly do that, but a slightly sweet wine, like a semi-dry Riesling, balances the beef’s saltiness. Finish with a simple honey-mustard glaze and a quick trip under the broiler. Serve this satisfying one-pot meal with mustard and enjoy with beer. (Here are pressure cooker and oven versions of the recipe.)
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