St Patrick's day is a few days away, and I'm sure many of you will be enjoying this classic Irish-American dish! I used frozen pearl onions and I used parsnips instead of potatoes to make this easy pea-sy and the results were great!
Making it in the crock pot is the perfect solution for a busy schedule. Trim all the fat off to keep it lean. I purchased a 2 1/2 lb piece or corned beef brisket, after I trimmed all the fat off it was 2 lbs. Once cooked it shrunk to 18 oz.
This was my second attempt at this dish in the slow cooker, my first version I put everything in the pot and turned it on. This resulted in overcooked cabbage that turned to mush. Second time around I added the cabbage at the end and it was perfect! I like to serve this with a side if Cauliflower Mash or Buttermilk Mashed Potatoes and a little mustard or horseradish cream on the side. How do you enjoy your corned beef?
Crock Pot Corned Beef and Cabbage
Servings: 6 • Size: 3 oz brisket + veggies • Old Points: 6 pt • Points+: 8 pt
Calories: 294.5 • Fat: 16.7 g • Protein: 18.3 g • Carb: 19 g • Fiber: 5.5 g • Sugar: 3.1 g
Sodium: 960 mg (this will vary by brand and package of brisket)
- 2 lbs lean corned beef brisket, all fat trimmed off
- 1 cup frozen pearl onions
- 2 medium carrots, peeled and cut into chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small head cabbage, cut into 6 wedges
- 1/4 cup chopped fresh parsley
- 2 bay leaves
- 1/8 tsp whole peppercorns
In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours.
Add cabbage, cook on high 1 hour 20 minutes more. Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!