Meals Matter

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Contributed By: stookeylook
Tinkering

Easy, slow-cook, and makes great sandwiches with the left-overs!

Ingredients

2-3 lb Corned Beef Brisket

1lb Bag Baby Carrots

3-4 Potatoes, sort-of cubed

(skins on, if you can tolerate)

1 Onion, quick-chopped in medium pieces

1/2 bag Frozen Brussels Sprouts

1 tsp Pepper

Preparation

In the morning, place carrots, potatoes and onion in slow-cooker.

Rinse beef and place over veggies.

Cover (or almost cover) with water.

Sprinkle pepper over top.

Cover and turn on high.

Continue getting ready for work.

When leaving for work, turn cooker to low.

Cook approximately 6 to 8 more hours.

2 hours before done (about 3 PM for me), have family member add the brussels sprouts.

(If this doesn't work for you, you can microwave steam the brussels sprouts and add them at the very end, allowing the mixture to heat for about 20-30 minutes more.)

Sit down to nicely done family meal. Congratulations, you're a true "Gourmet Goof-off!"

Cook's Notes

The best thing about slow-cookers is the wide range of potentially "ready" time. You can come home a little early, or a little late, and dinner's still ready and mostly O.K. We added the brussels sprouts instead of cabbage to this otherwise traditional Irish dinner, because no one at my house digs cabbage. More nutritious with the sprouts, anyway.

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