Corned Beef And Vegetables (8 PTS)

Recipe Ingredients

1		Cured corned beef brisket with spice packet
14		Boiling onions (small) about 3/4 pound
7		Red potatoes (small) about 1 pound
2		Bay leaves
12 oz	340g	Amber lager beer
2 tablespoons	30ml	Dijon mustard
2 tablespoons	30ml	Molasses
1 tablespoon	15ml	Garlic clove - crushed (large)
1/2		Green cabbage cut into 7 wedges about 1 pound
3 1/2 tablespoons	52ml	Dijon mustard

Recipe Instructions

1. Trim fat from brisket. Place next 4 ingredients into 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.

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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