CAROLYNN’S PANTRY

Slow Cooker 
CORNED BEEF AND CABBAGE

1 1/4 lb small Red-skinned Potatoes, halved
3 med Carrots, cut into 2" pieces
2 cloves Garlic
1 Tbsp Brown Sugar
1 Bay Leaf
2 1/2-3 lb Corned Beef Brisket
3 cup Water plus 12 oz Dark Beer OR 4 ½ cups Water
1 small Green Cabbage, cut into 8 wedges

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 11/2 hours.
2. REMOVE beef from 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.
(Serve with Grainy Mustard or Horseradish and Rye Bread but, be sure to add the calories.)

Cal. 322…Carbs. 23 gm…Fiber 4 gm…Fat 16.5 gm…Sat. Fat 5.5 gm
NOTE: Be careful dieters, this is a little high in the fat department but, Oh so Good!