Crock Pot dinner made super easy, and cheap! Except around St. Patrick's Day, when corned beef is at a premium, you can usually find a good hunk of the stuff at your grocery store for a decent price. I picked up a 3-pound prepared corned beef brisket for a little over $8, and the veggie accompaniments were all together only a couple bucks more. Definitely use at least a 7-quart Crock pot for this one though, as there are a lot of things to pile in.
Ingredients:
2-4 lb. corned beef brisket
3-4 red potatoes, cubed
4-5 carrots, peeled and cut into chunks
1/2 large sweet onion, sliced
whole small green cabbage
seasoned salt and ground black pepper
Rinse off the beef and place fat side down in bottom of Crock Pot. Open seasoning packet (which comes with every package of corned beef) and sprinkle over meat.
Arrange carrots, potatoes, and onions around the meat, letting extras spill over on top of meat. Sprinkle vegetables with a few shakes of seasoned salt and pepper. Add 3/4 cup of water, poured down the side so as not to disturb the spices.
Cut up cabbage into large chunks and arrange to cover all. Sprinkle with a little more seasoned salt and pepper. Cover and cook on low 6-10 hours (all day). Makes about 6 servings.
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