Corned Beef and Cabbage

Ingredients

2 lbs lean corned beef brisket, fat trimmed
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, or spice mix if it comes with one

Needs: Slow Cooker

Instructions

Place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns, and water in a 5-6 qt crock pot.
Cover and cook on high for 4 hours.
Add cabbage and continue cooking on high for 1 hour and 20 minutes until tender.
Rest the meat for 5 minutes, then slice and serve with Cauliflower Puree or Buttermilk Mashed Potatoes.
Enjoy your meal!

Nutrition

Servings: 6, Serving Size: 3 oz brisket & veggies, Calories: 294.5 kcal, Carbohydrates: 19 g, Protein: 18 g, Fat: 16.5 g, Saturated Fat: 5.5 g, Cholesterol: 83 mg, Sodium: 960 mg, Fiber: 5.5 g, Sugar: 3 g, WW Points: 8

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