Photo of Corned beef and winter vegetables by WW

Corned beef and winter vegetables

10
10
9
SmartPoints® value per serving
Total Time
5 hr 10 min
Prep
10 min
Cook
5 hr
Serves
8
Difficulty
Easy
Often referred to as “New England boiled dinner,” this meal gives you tender corned beef, carrots, potatoes, and cabbage with minimal effort. There’s no need to add salt or spices (other than a bay leaf) because the meat imparts loads of flavor to the vegetables. Leaving the peel on the potatoes not only saves prep time, but it helps them keep their shape during the long, slow cooking time.

Ingredients

Uncooked onion(s)

1 large, sliced

Bay leaf

1 leaf/leaves

Lean corned beef

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

Water

1¼ cup(s)

Instructions

  1. In the bottom of a 4-qt or larger slow cooker, spread onion slices; add bay leaf. On top, place corned beef and scatter carrots and potatoes around it. Place cabbage wedges on top of vegetables. Add 11⁄4 cups water. Cover and cook until corned beef and vegetables are fork-tender, 4 to 5 hours on High or 8 to 9 hours on Low.
  2. Transfer corned beef to a cutting board; cut into 16 slices. Discard bay leaf. Serve with vegetables and cooking liquid.
  3. Serving size: 2 slices corned beef, ½ carrot, 1 cabbage wedge, and about 1½ potatoes