This is a traditional dish I make every year for St. Patrick’s Day. Having experimented with a number of recipes I finally settled with this recipe which everyone likes. It is a Weight Watcher’s entree and another plus is that it is cooked in a slow cooker.
WW Corned Beef and Cabbage
- 1 (3-3/4 lb. or whatever size you find) corned beef brisket with a spice packet
- 1 lb. small boiling onions (they come in a bag in the produce section)
- 1-3/4 lbs. carrots, peeled and cut into chunks
- 1-1/4 lbs. small red potatoes (cut into chunks if they are big)
- 2 bay leaves
- 1 (12 oz.) bottle of beer – I used Miller Lite
- 3 tbsp. Dijon mustard
- 3 tbsp. molasses (I used Michigan Maple Syrup instead)
- 2 large garlic cloves, minced
- 1 cabbage (1-1/2 lbs.) cut into small wedges
Trim any fat from the brisket and cut in half. To quickly peel the small onions, place in a pan of boiling water for about 1 minute. Add onions, carrots, potatoes and bay leaves in a 6-quart slow cooker; put brisket halves on top of the vegetables.
Combine spice packet from the brisket, beer, mustard, molasses or maple syrup and garlic in a bowl; stir well. Pour mixture over brisket and vegetables. Cover and cook on high for 1 hour; reduce to low heat setting and cook 5 hours. Add cabbage wedges and cook 2 more hours or until tender. It takes about 8 hours total cooking time.
Cut brisket across grain into thin slices and serve with additional Dijon mustard if desired.
Weight Watcher’s Using Old Points System: 9 points per 3 oz. of meat, some veggies and 1-1/2 tsp. mustard
Recipe by cooking with aunt juju