Corned Beef and Cabbage

A corned beef and cabbage recipe with a dark beer twist.

Photography by John Kernick

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corned beef and cabbageDark beer is the twist in this old favorite. Serve with grainy mustard or horseradish and rye bread.

Serves: 8
Prep: 15 min
Cook: 8 hr 0 min
Total: 8 hr 25 min

Ingredients

  • 1 1/4 lb sm red-skinned potatoes, halved
  • 3 medium carrots, peeled and cut into 2" pieces
  • 2 cloves garlic
  • 1 tbsp brown sugar
  • 1 bay leaf
  • 3 lb corned beef brisket
  • 3 cups water
  • 1 bottle (12 oz) dark beer
  • 1 small green cabbage, cut into 8 wedges
     

Directions
1. Combine potatoes, carrots, garlic, sugar, and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
2. Remove beef fro slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Nutritional facts per serving
Calories     443.8 cal
Fat     25.6 g
Saturated fat     8.1 g
Cholesterol     91.9 mg
Sodium     2110.8 mg
Carbohydrates     22.4 g
Total sugars     6.3 g
Dietary fiber     4.1 g
Protein     27.9 g

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