Ingredients
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
Preparation
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.
