Corned Beef
and
Vegetables
MEAT - BEEF
Ingredients
• 1kg medium new pota-
toes, (about 8), cut in half
• 2 cups baby carrots
• 1 cup frozen small whole
onions, thawed
• 1.5-2kg corned beef bris-
ket
• 1/8 tsp. ground black
pepper
• 1/2 cup water
• 1 TB Worcestershire
sauce
• 1 TB cornstarch
• 2 TB cold water
Method
Mix potatoes, carrots and
onions in the slow cooker.
Thoroughly rinse corned
beef. Place beef on vegeta-
bles; sprinkle with pepper.
Mix 1/2 cup water and the
Worcestershire sauce; pour
over beef.
Cover and cook on LOW heat
setting for 8 to 9 hours or
until beef and vegetables are
tender.
Remove beef and vegetables
from slow cooker; cover to
keep warm. Pour juices into a
saucepan; heat to boiling.
Mix cornstarch and cold wa-
ter until smooth; stir into
juices. Cook, stirring con-
stantly, until sauce has thick-
ened. Serve sauce with beef
and vegetables.
Makes 8 to 10 servings.
Beef Kabob
MEAT - BEEF
Ingredients
• 500g beef sirloin, cut into
strips
• 1 lg. onion, cut into strips
• 1 lg. bell pepper, cut into
strips
• 1 (410g) can Italian Style
Stewed tomatoes
• 1 (170g.) can tomato
paste
• Garlic powder, to taste
• Onion powder, to taste
• Worcestershire sauce
