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Crockpot Corned Beef Dinner
Ingredients
- 2 lb corned beef brisket
- 3 x potatoes, quartered
- 2 x carrots, cut in chunks
- 2 stalk celery, cut in chunks
- 2 x onions, quartered
- 2 x cloves garlic, crushed
- 1/2 sm rutabaga, peeled and cut in chunks
- 1 x bay leaf
- 1 tsp dry thyme
- 1 tsp black peppercorns
- 1/2 tsp caraway seeds, crushed
- 1 1/4 c. low-sodium chicken stock or possibly water
Directions
- Rinse brisket and place in 18- to 24-c. Crockpot. Add in potatoes, carrots, celery, onions, garlic, rutabaga, bay leaf, thyme, peppercorns and caraway seeds.
- Pour in chicken stock and 1-1/4 c. water. Cover and cook on Low for 9 to 10 hrs or possibly till beef is fork-tender.
- Remove beef and slice. Arrange in centre of large platter; surround with vegetables. Serve with strained cooking liquid if you like.
- Yield: 4 servings
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