Recipes
Corned Beef and Vegetables
6 servings
6–7 hours total (Active 15 minutes)
Shopping list
Ingredients
- 4 lb corned beef with spice packet
- 1 medium yellow onion
- 3 large carrots
- 2 lb red potatoes (about 6)
- 2 (12 oz) bottles dark beer
- 1 cup vegetable broth
Steps
- Place corned beef in slow cooker (wash hands). Cut onion and carrots into large chunks and quarter potatoes; arrange all vegetables around corned beef. Add beer, spices, and broth; cover and cook on HIGH 6–7 hours until corned beef is tender and 185°F (for sliceable).
- Discard liquid (reserving vegetables); slice corned beef across the grain.
Other Preparation Methods
- Hash: Preheat large sauté pan on medium-high 1–2 minutes. Place ¼ cup unsalted butter and 1 cup chopped yellow onions in pan; cook and stir 2–3 minutes until tender. Stir in 1 (20 oz) bag diced potatoes; 1 lb chopped, cooked corned beef; and 1 teaspoon seasoned salt. Press mixture down with spatula to flatten. Reduce heat to low; cook 10–12 minutes until bottom is browned. Flip mixture over; repeat cook time.
Amount per ⅙ recipe serving: Calories 490, Total Fat 22g, Sat Fat 7g, Trans Fat 0g, Chol 110mg, Sodium 1260mg, Total Carb 40g, Fiber 4g, Sugars 5g, Protein 25g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%