Betty Crocker has made a classic corned beef in a new-fashioned fix-it-and-forget-it style.
Prep Time: 5 min
Total Time: 8 hours 5 min
Makes: 8 servings
| 1 | large sweet onion (Bermuda, Maui or Spanish), sliced |
| 1 | well-trimmed corned beef brisket (3 to 3 1/2 lb) |
| 3/4 | teaspoon crushed red pepper flakes |
| 1 | cup Progresso reduced-sodium chicken broth (from 32-oz carton) |
| 1 | tablespoon Worcestershire sauce |
| 1/2 | cup sour cream |
| 1 | tablespoon cream-style prepared horseradish |
| 2 | tablespoons chopped fresh parsley |
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Total Time: 5 hours 30 min
1. In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.
For a traditional Irish dinner, serve the corned beef brisket with boiled small red potatoes and steamed green cabbage.
Did you know?
Corned beef was originally “corned,” or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine, and spices are added for a distinctive tangy flavor.
Serve with…
Irish Cream Pie
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