Corned Beef and Vegetables
Source of Recipe
Friendly Freezer
List of Ingredients
1 3 3/4 pounds cured corned beef brisket
--with spice packet
14 small boiling onions
--about 3/4 pound
7 small red potatoes
--about 1 pound
2 bay leaves
12 ounces amber lager beer
2 tablespoons dijon mustard
2 tablespoons molasses
1 large garlic clove -- crushed
1/2 small head green cabbage
--cut into 7 wedges
--about 1 pound
3 1/2 tablespoons dijon mustard
Recipe
1. Trim fat from brisket. Place next 4 ingredients into 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.
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