Corned Beef and Vegetables

• 1 3 3/4 pound cured corned beef brisket -- with spice packet
• 14 small boiling onions -- about 3/4 pound
• 7 small red potatoes -- about 1 pound
• 2 bay leaves
• 12 ounces amber lager beer
• 2 tablespoons Dijon mustard
• 2 tablespoons molasses
• 1 large garlic clove -- crushed
• 1/2 small head green cabbage (about 1 pound) -- cut into 7 wedges
• 3 1/2 tablespoons Dijon mustard

1. Trim fat from brisket. Place next 4 ingredients into a 4 quart electric slow cooker; place
brisket on top of vegetables.
2. Combine spice packet from brisket, beer, and next 3 ingredients in a bowl; stir well with a
whisk. Pour mixture over brisket. Cover; cook on low-heat for 8 hours. Add cabbage; cover,
and cook an additional 1 hour or until tender.
3. Discard bay leaves and cooking liquid.
4. Cut corned beef diagonally across the grain into thin slices. Serve beef and vegetables with
3 1/2 tablespoons mustard.

* To lower fat in corned beef, trim away all visible fat before cooking. Note that corned beef
is naturally high in sodium due to the curing process. May want to use half of the spice
packet; flavor was little intense since there's not much liquid to dilute the spices, and the
veggies end up pretty strongly flavored from it.

Per Serving: Calories 416 (37% from fat); Protein 21 g; Fat 17.3 g (sat 5.5 g); Carbo. 44.4 g;
Fiber 7 g; Chol. 83.3 mg; Iron 4.5 mg; Sodium 1372 mg; Calcium 100 mg.

Weight Watcher Points: 8