| 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 |
sm |
Boiling onions –about 3/4 pound |
| 7 |
sm |
Red potatoes –about 1 pound |
| 2 |
|
Bay leaves |
| 12 |
oz |
Amber lager beer |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Molasses |
| 1 |
lg |
Garlic clove; crushed |
| 1/2 |
sm |
Head green cabbage –cut into 7 wedges –about 1 pound |
| 3 1/2 |
tb |
Dijon mustard |
INSTRUCTIONS
1. 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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