Tuesday, March 12, 2013

Corned Beef Dinner - Taste of Home

4-5 medium red potatoes, quartered
2 cups fresh baby carrots, halved lengthwise
3 cups chopped cabbage
1 corned beef brisket (3 1/2 pounds) with spice packet
3 cups water
1 tablespoon caraway seeds

Place potatoes, carrots and cabbage in a 5 quart slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet.

Cover and cook on low for 9-10 hours or until the meat and vegetables are tender.

Makes 8 servings.

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