Wednesday, March 17, 2010

Corned Beef and Vegetable

The Perfect St. Patrick's Day Dinner in the Crockpot!

3 Pounds Corned Beef
2 Tablespoons Pepper Corns
1 Bay Leaf
1 Medium Onion, cut
3 - 4 Cups Baby Carrots
5-8 Small Potatoes, washed and cut into 1" cubes

Place the corned beef into the crockpot and cover the top with the pepper corns and bay leaf.

Cut up the onion and place into the crockpot. Pour enough water into the crockpot to cover the corned beef for cooking. Cover and cook on low for 6-8 hours or on high for 4-5 hours.

The last hour to hour and a half of the cooking process place the carrots and potatoes into the crockpot to cook.

Pull the corned beef out of the crockpot and allow it to cool on a wooden cutting board for 5-10 minutes before cutting into slices. Serve with the carrots and potatoes.

Happy St. Patrick's Day!

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