Corned Beef And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Beef, Crockpot, Main dishes | 7 | Servings | |
INGREDIENTS
| 1 | Cured corned beef brisket | |
| 3-3/4 pound with spice | ||
| packet | ||
| 14 | Boiling onions, about 3/4 | |
| pound | ||
| 7 | Red potatoes, about 1 pound | |
| 2 | Bay leaves | |
| 12 | oz | Amber lager beer |
| 2 | T | Dijon mustard |
| 2 | T | Molasses |
| 1 | Garlic clove, crushed | |
| 1/2 | Head green cabbage, cut | |
| into 7 wedges about 1 | ||
| pound | ||
| 3 1/2 | T | Dijon mustard |
INSTRUCTIONS
Trim fat from brisket. Place next 4 ingredients int a 4 quart electric slow cooker; place brisket on top of vegetables. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover, and cook an additional 1 hour or until tender. Discard bay leaves and cooking liquid. 2. Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with 3 1/2 tablespoons mustard. Yield: 7 servings (serving size: 3 ounces beef, 2 ounces, 4 carrot pieces, 1 potato, 1 cabbage wedge, and 1 1/2 teaspoons mustard. Selections:3 P/M, 1 FR/V, 1 B. Points: 8. Per serving: Calories 416 (37% from fat); protein 21 g; fat 17.3 g (sat 5.5 g); carbohydrates 44.4 g; fiber 7 g; cholesterol 83.3 mg; iron 4.5 mg; sodium 1372 mg; calcium 100 mg. To lower fat in corned beef, trim away all visible fat before cooking. Note that corned beef is naturally high in sodium due to the curing process. Recipe by: Weight Watchers Magazine, September/October 1997 Posted to MM-Recipes Digest by "clair" <clairtex@wans.net> on Aug 7, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 800
Calories From Fat: 417
Total Fat: 46.7g
Cholesterol: 294.4mg
Sodium: 2862.3mg
Potassium: 984.5mg
Carbohydrates: 60.4g
Fiber: 3.2g
Sugar: 10.3g
Protein: 35.4g