Crockpot Corned Beef and Vegetables
- Number of Servings: 10
Ingredients
20 small boiling onions peeled (about 1 lb)10 med carrots peeled and quartered (1 ¾ lb)10 sm red potatoes (1 ¼ lb)2 bay leaves4 lb beef brisket trimmed and cut in half (with spice pkt)12 oz bottle amber beer½ c Dijon mustard divided3 T molasses2 garlic cloves crushed1 sm cabbage cut into 10 wedges (1 ½ lb)
Place first 4 ingredients in a crockpot. Reserve spice packet from brisket. Place brisket on top of vegetables.
Combine reserved spice packet, beer, 3 T mustard, molasses, and garlic in a bowl. Stir well with a whisk. Pour mixture over brisket. Cover and cook on high 1 hour. Reduce heat to low and cook 6 hours. Add cabbage, cover and cook 1 hour or until tender. Discard bay leaves.
Cut brisket across the grain in thin slices. Serve corned beef and vegetables with remaining 5 T mustard.
Makes 10 servings 3 oz brisket, 2 onions, 4 carrot pcs, 1 potato, 1 cabbage wedge, and 1 ½ t mustard
Number of Servings: 10
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Combine reserved spice packet, beer, 3 T mustard, molasses, and garlic in a bowl. Stir well with a whisk. Pour mixture over brisket. Cover and cook on high 1 hour. Reduce heat to low and cook 6 hours. Add cabbage, cover and cook 1 hour or until tender. Discard bay leaves.
Cut brisket across the grain in thin slices. Serve corned beef and vegetables with remaining 5 T mustard.
Makes 10 servings 3 oz brisket, 2 onions, 4 carrot pcs, 1 potato, 1 cabbage wedge, and 1 ½ t mustard
Number of Servings: 10
Recipe submitted by SparkPeople user JENNIDANGEROUS.
Nutritional Info Amount Per Serving
- Calories: 617.2
- Total Fat: 34.8 g
- Cholesterol: 177.7 mg
- Sodium: 2,200.8 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 5.8 g
- Protein: 37.3 g
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