Corned beef and vegetables

Yield: 7 Servings

Measure Ingredient
1 \N Cured corned beef brisket; 3-3/4 pound --with spice packet
14 smalls Boiling onions --about 3/4 pound
7 smalls Red potatoes --about 1 pound
2 \N Bay leaves
12 ounces Amber lager beer
2 tablespoons Dijon mustard
2 tablespoons Molasses
1 large Garlic clove; crushed
½ small Head green cabbage --cut into 7 wedges --about 1 pound
3½ tablespoon Dijon mustard

1. Trim fat from brisket. Place next 4 ingredients int 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 3½ tablespoons mustard.

Yield: 7 servings (serving size: 3 ounces beef, 2 ounces, 4 carrot pieces, 1 potato, 1 cabbage wedge, and 1 ½ 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 5½ g); carbohydrates 44⅖ g; fiber 7 g; cholesterol 83.3 mg; iron 4½ 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.

Recipe by: Weight Watchers Magazine, September/October 1997 Posted to MM-Recipes Digest by "clair" <clairtex@...> on Aug 7, 1998, converted by MM_Buster v2.0l.

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