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Thursday, March 17, 2011

Corned Beef and Vegetables

~3 lbs corned beef brisket

2 large Russet potatoes, cut up into large chunks

5 carrots, chopped

1 can beef broth (~1½ c)

1 c ginger ale (or white grape juice)

Place the corned beef in the crock pot. If beef comes with a seasoning packet sprinkle this over the meat. Pour the broth and ginger ale (or juice) over the corned beef, turn slow cooker on low and cook for 9 hours. About half-way through, add the potatoes and carrots so they don't get soggy.

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