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Corned beef and vegetables

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Corned beef is an expensive meat choice but, when you can get a good deal, it is well worth the purchase. A variety of vegetables can be used when cooking corned beef, and what you use will depend on your families personal tastes.

While many people serve a meal like this at Ostara or Easter, it can be served any time. A roasted or boiled dinner is especially great during the spring months, before you begin consuming burgers and salads.

This recipe calls for the use of a slow cooker. However, it is easy to adapt to oven or stovetop cooking.

Ingredients (for a 3 quart slow cooker)

corned beef roast

4 medium size red potatoes

2 medium size sweet potatoes

2 large carrots

water

  1. Wash the vegetables. Peel the sweet potatos, and cut the top off the carrots.
  2. Cut the vegetables into bite size pieces and place them in the crock.
  3. Put the roast on top of the vegetables, and add water to 2/3 full.
  4. Cover and cook on high 4 to 5 hours.

Tips

  • Change up the vegetables a bit. Use cabbage and onions with the potatos.
  • Wait for the corned beef to go on sale, to save money.

Serving Suggestions

  • Serve with rolls, and a side salad of greens.

Do you have a special way of preparing meals using corned beef. Feel free to share.

Be sure to subscribe to Bangor Easy Meals to receive all new updates to the column. Please share articles you enjoy on Facebook, Twitter and other social and bookmarking venues. You may contact Shannon any time at shannonlbuck@gmail.com, or by leaving a comment here. Get her eCookBooks Very Frugal Vegetables and Main Meal Magic for recipes and tips.

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