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