Ingredients:
1 1/4 lb sm red-skinned potatoes, halved
3 med carrots, peeled and cut into 2" pieces
2 cloves garlic
1 Tbsp brown sugar
1 bay leaf
2 1/2-3 lb corned beef brisket
3 c water
1 bottle (12 oz) dark beer
1 sm green cabbage, cut into 8 wedges
Directions:
1. Combine potatoes, carrots, garlic, sugar, and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
2. Remove beef from slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.
Nutrition (per serving): 322 cal, 18 g pro, 23 g carb, 4 g fiber, 16.5 g fat, 5.5 g sat fat, 999 mg sodium
1 1/4 lb sm red-skinned potatoes, halved
3 med carrots, peeled and cut into 2" pieces
2 cloves garlic
1 Tbsp brown sugar
1 bay leaf
2 1/2-3 lb corned beef brisket
3 c water
1 bottle (12 oz) dark beer
1 sm green cabbage, cut into 8 wedges
Directions:
1. Combine potatoes, carrots, garlic, sugar, and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
2. Remove beef from slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.
Nutrition (per serving): 322 cal, 18 g pro, 23 g carb, 4 g fiber, 16.5 g fat, 5.5 g sat fat, 999 mg sodium