Try Boiling Your Dinner
March 17, 2014 7 Comments
Boiled Dinner – doesn’t that sound delicious? I know you want to try it.
As I finally say good bye to St. Patrick’s Day – I serve what they call a New England Boiled Dinner. Corned beef, potatoes, and carrots boiled for hours and then add the cabbage for one hour.
The slow cooker is the natural place for such a meal because you don’t have to watch it. Corned beef must be boiled for hours before it becomes tender.
In case you have never tried it, corned beef is salt-cured for storage and can be found next to the ham in the meat section of your supermarket.
My recipe features 4 pounds of vegetables and 2 pounds of meat to attempt to make it healthier. It is only an attempt, because corned beef is both fatty and salty. It has a whopping 938 mg of sodium and 14.7 grams of fat per 3 ounce serving, so this is definitely a treat.
I eat a wee bit of corned beef and lots of potatoes, cabbage, and carrots that have been cooked in the meaty juice for a nice flavor. I serve this with mustard on the side and everyone in my family loves it (except for the dog because he doesn’t get any).
It is very important to add the cabbage one hour from the end of cooking so it doesn’t become a pile of mush. You don’t really want to eat mush if you can help it.
Do you eat corned beef or avoid it? Please share.
Slow Cooker Corned Beef and Cabbage
(serves 6)
Ingredients
1 2-pound corned beef brisket
2 pounds red skinned potatoes, scrubbed and halved
1 pound carrots, peeled and cut into 4 inch chunks
1 bottle beer (optional)
2 cups water or more
1 small cabbage, cut into 4 chunks
Instructions
In a 6-quart slow cooker, mix carrots and potatoes. Place corned beef on top of carrot and potatoes and pour in beer (optional). Add enough water to mostly cover meat.
Set cooker on low for 8 hours.
After 7 hours, use a slotted spoon to remove potatoes and carrots. Add cabbage and cook for the final hour.
Slice the corned beef across the grain and serve with mustard.
Nutrition Facts
For 3 ounces corned beef, ¼ pound potatoes, ¼ pound carrots, ¼ pound cabbage: 303 calories, 14.7 g fat, 4.9 g saturated fat, 26.4 g carbohydrates, 8.3 g sugar, 17.2 g protein, 6.9 g fiber, 938 mg sodium, 8 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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