Corned Beef & Winter Vegetables
7
Points®
Total time: 5 hr 10 min • Prep: 10 min • Cook: 5 hr • Serves: 8 • Difficulty: Easy
Why wait until St. Patrick’s Day? Permission granted to make this meal any time you’re hankering for a cozy plate of beef and vegetables. Using a slow cooker means you won’t have to babysit the corned beef as it simmers on the stove. And leaving the potatoes unpeeled not only saves prep time; it also helps the tubers hold their shape during the long cooking process.
Ingredients
Uncooked onion
1 large, sliced
Bay leaf
1 leaf/leaves
Uncooked corned beef brisket
2 pound(s), trimmed
Carrots
4 medium, cut into 2-inch chunks
Uncooked red potato
1 pound(s), small, scrubbed and halved
Green cabbage
½ head(s), small, (about 1 lb), cut into 8 wedges
Instructions
1
In the bottom of a 4-quart (or larger) slow cooker, spread the onion slices and add the bay leaf. Arrange the corned beef on top and scatter the carrots and potatoes around the beef. Arrange the cabbage wedges on top of the vegetables. Add 11⁄4 cups water. Cover and cook until the corned beef is fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low.
2
Transfer the corned beef to a cutting board and cut into 16 slices. Discard the bay leaf. Serve with the vegetables.
3
Serving size: 2 slices corned beef, ½ carrot, 1 cabbage wedge, and about 1½ potatoes
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