Corned Beef and Vegetables


Trim fat from brisket; cut brisket in half. Place onions and next 3 ingredients in a 6 1/2qt electric slow cooker; place brisket on top of vegetables.

Combine spice packet from brisket, beer, 3 Tbsp mustard, molasses, and garlic in a bowl; stir well with a whisk. Pour mixture over brisket. Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting and cook 6 hours. Add cabbage; cover and cook 1 hour or until tender. Discard bay leaves.

Cut brisket across the grain into thin slices. Serve corned beef and vegetables with 5 Tbsp mustard.

Servings: 10
Nutritional Information: CAL 391 (42% from fat); PRO 19.9g; FAT 18.4g (sat 5.6g); CARB 36.0g; FIB 5.7g; CHOL 83mg; IRON 3.8mg; SOD 671mg; CALC 107mg; Diebetic Exchanges: 1 Starch, 4 Veg, 3 M-F Meat

Submitted By: Betsy
Original Source: Southern Living Slow Cooker Cookbook

Additional Comments:
Caitlynn -- Very good. I used the leftovers the next day for Ruben sandwiches.

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