Weight Watcher’s Corned Beef and Cabbage

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 https://cookingwithauntjuju.com/2012/02/27/corned-beef-and-cabbage/  



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