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.