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Updated: September 24, 2012 6:25AM


3 cups (6 medium) carrots, cut into 1-inch-thick slices

4 cups (4 medium) potatoes, unpeeled, cut into 1-inch pieces

1 large onion, cut into thin wedges

1 (2 to 2 ½-pound) corned beef brisket

5 to 6 cups water

¼ teaspoon coarse ground black pepper

6 whole cloves

1 dried bay leaf

In (5- to 6-quart) slow cooker, mix carrots, potatoes and onion. Place brisket over vegetables; if necessary, cut brisket to fit.

Add enough water to cover (uncovered portions will cook more slowly and may be dry). If brisket is packaged with spice packet, add contents of packet and omit pepper, cloves and bay leaf. If no spice packet exists, add pepper, cloves and bay leaf.

Cover; cook on low setting 10 to 12 hours. Remove and discard bay leaf. Remove brisket from slow cooker; place on serving platter. Cut brisket into thin slices. With slotted spoon, place vegetables in serving bowl.

Betty Crocker

Nutrition facts per serving: 426 calories, 23 g fat, 7 g saturated fat, 82 mg cholesterol, 29 g carbohydrates, 8 g sugars, 25 g protein, 1,898 mg sodium, 5 g fiber

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