Corned Beef And Vegetables

Course : Beef
Serves: 7
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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 pieces bay leaves
12 ounces amber lager beer
2 tablespoons dijon mustard
2 tablespoons molasses
1 large garlic clove -- crushed
1/2 small green cabbage cut into 7 wedges about 1 pound
3 1/2 tablespoons dijon mustard

Preparation / Directions:

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. 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.


Nutritional Information:

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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