Corned Beef & Vegetablescrockpot, main dish, meats 1.00 cured corned beef brisket; 3-3/4 pound --with spice 14.00 small boiling onions --about 3/4 pound 7.00 small red potatoes --about 1 pound 2.00 bay leaves 12.00 oz amber lager beer 2.00 tablespoon dijon mustard 2.00 tablespoon molasses 1.00 large garlic clove; crushed 0.50 small head green cabbage --cut into 7 wed; ges --about 1 p 3.50 tablespoon dijon mustard 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" |
