294.5 calories

Total Time: 5 1/2 hours

Since tomorrow is St Patrick’s Day, I’m sure many of you will be enjoying the classic Irish-American dish, corned beef and cabbage, which I am sharing from the archives! This is what we’ll be eating for dinner tomorrow and I can’t wait! I used frozen pearl onions and I used parsnips instead of potatoes to make this easy peasy and the results were great!

Ingredients:

  • 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

Directions:

  1. In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.
  2. Cover and cook on high 4 hours.
  3. Add cabbage, cook on high 1 hour 20 minutes more.
  4. Remove meat, slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes. Enjoy!

Nutrition Information

Yield: 6 servings, Serving Size: 3 oz brisket & veggies

  • Amount Per Serving:
  • Freestyle Points: 8
  • Points +: 8
  • Calories: 294.5 calories
  • Total Fat: 16.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 960mg
  • Carbohydrates: 19g
  • Fiber: 5.5g
  • Sugar: 3g
  • Protein: 18g

Original article is here

Categories: Recipes