Corned Beef and Vegetables

Corned Beef and Vegetables Ingredients

1 Cured corned beef brisket;	2 tb Dijon mustard
14 sm Boiling onions --about 3/4	2 tb Molasses
7 sm Red potatoes --about 1 pound	1 lg Garlic clove; crushed
2 Bay leaves	1/2 sm Head green cabbage --cut
12 oz Amber lager beer	3 1/2 tb Dijon mustard

Instructions for Corned Beef and Vegetables

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" on Aug 7, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Beer	Cabbage	Corned Beef
Dijon Mustard	Garlic	Molasses	Onion
Potato

Beef Slow cook Main dishes Beer Garlic Mustard Cabbage Onion Corn Potato Dinner

for flavor and categorization

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