Photo of Corned Beef & Winter Vegetables by WW

Corned Beef & Winter Vegetables

7 - 8
PersonalPoints™ per serving
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(s)

1 large, sliced

Bay leaf

1 leaf/leaves

Uncooked corned beef brisket

2 pound(s), trimmed

Uncooked carrot(s)

4 medium, cut into 2-inch chunks

Uncooked red potato(es)

1 pound(s), small, scrubbed and halved

Uncooked 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