Details

• Servings: 6
• Serving Size: 4 oz corned beef, 1 cup vegetables

Corned Beef

Ingredients

• 1 1/2 lbs lean corned beef brisket, trimmed
• 1 cup frozen pearl onions
• 3 medium carrots, peeled and cut into 1 1/2-inch chunks
• 2 medium parsnips, peeled and cut in half lengthwise
• 1 rutabaga, peeled and cut into 1-inch chunks
• 1 lb small red potatoes, halved
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• 1/8 tsp whole peppercorns
• 1 large green cabbage, cut into wedges

Preparation

1. Lightly coat a large skillet with nonstick cooking spray and heat over medium-high heat. Sear the corned beef until browned on all sides. Remove from skillet and transfer to a 5- to 6-quart slow cooker.
2. Add the onions, carrots, parsnips, rutabaga, potatoes, parsley, bay leaves and peppercorns and 3 cups of water. Cover and cook on high for 4 hours.
3. Add cabbage to the slow cooker and cook on high for 1 hour more.

Mustard Sauce

Ingredients

• 1/2 cup reduced-fat sour cream
• 1 Tbsp Dijon mustard
• 1/8 tsp sugar

Preparation

1. Meanwhile, in a small bowl, combine the sour cream, mustard and sugar. Refrigerate until ready to serve.
2. Remove the meat from the slow cooker. Remove and discard the bay leaves. Slice the meat and serve it over the vegetables with the mustard sauce.