Martha Stewart slow cooker corned beef dinner

This is a good recipe. Dump ingredients in pot, set to low and 8 hours later, tender beef and root veggies for a yummy dinner.
I used a 3 pound tri corned beef.
I substituted beef stock for the water and since I don't like cabbage, I left it out.
Serve with horseradish sauce.

http://www.marthastewart.com/print/891899

Slow Cooker Corned Beef

Slow Cooker Corned Beef

1 corned beef brisket
1 seasoning pack
1 onion, quartered
1 apple, quartered
1 12 ounce bottle Guinness beer
1/4 cup cider vinegar
1/4 cup brown sugar
1 Tablespoon dijon mustard
1/4 teaspoon ground cloves
1/4-1/2 teaspoon caraway seed (optional)
Dash of pepper

Place corned beef in bottom of slow cooker, add seasoning pack, the onion, apple and beer.
Whisk vinegar, brown sugar, mustard, cloves and pepper and poor over top.

Cook on regular slow cook setting of InstantPot for 7 hours, or until meat is fork tender.

Serve with boiled red potatoes and veggie of your choice.

Corned Beef and Potato Bake

Ingredients:

• 3 cups diced leftover corned beef
• 2 tablespoons butter
• 1 cup chopped onion
• 1/2 green bell pepper, chopped
• 1/2 teaspoon dried leaf thyme
• 2 tablespoons spicy mustard or grainy mustard
• 16 to 24 ounces hash brown potatoes, thawed
• freshly ground black pepper
• 1 1/2 cups shredded Swiss cheese

Preparation:

Heat oven to 375°. Grease a 9-inch square baking dish or 2 1/2-quart casserole. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring, until tender. Stir in remaining butter, the thyme, and diced corned beef; sauté for 2 minutes. Stir in mustard and set aside. Press the potatoes lightly in the baking dish. Sprinkle with pepper, and then top the potatoes with about half of the shredded Swiss cheese; spoon the corned beef mixture over the cheese. Sprinkle remaining cheese over the corned beef mixture. Bake for 30 to 40 minutes, or until hot and lightly browned. This will take a little longer if you prepare this in advance and take it right from the refrigerator.
Serves 4.

Neens Ruben Loaf

3-1/2 cups all-purpose flour

2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick sliced deli corned beef, chopped
1 can (14-1/2 ounces) sauerkraut, chopped
1 cup shredded Swiss cheese


Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, sugar, and salt.

With a wire whisk, beat in the buttermilk, eggs, and oil until moistened.
Stir in the corned beef, sauerkraut, and Swiss cheese.

Spoon into the baking dish and bake for 55 to 60 minutes, or until golden and a wooden toothpick inserted in the center comes out clean.