New England Boiled Dinner for a Crock Pot

Serving this delightful winter dish is a real treat in our home. If you can't find corned beef right now, be patient. It's traditional around St. Patrick's Day, so the groceries will stock it soon.

1 2-2.5 pound corned beef brisket
1 tsp. whole black peppercorns
2 bay leaves
2 medium red potatoes, quartered (You may substitute regular Irish potatoes, but peel them before quartering.)
3 medium carrots, cut into coins
2 medium parsnips, cut into coins (You may peel, if desired. I don't.)
1 medium cabbage, cut into wedges
1 medium onion, cut into wedges

Trim fat from the meat. Note: if your brisket comes with a packet of spices, you may do without the peppercorns and bay leaves listed above. Place all vegetables except cabbage at bottom of crock pot. Place meat on top. Add spices, either from packet provided or as listed. Put the cabbage on top of all. Pour in enough water to cover the meat, but not the cabbage. Cover the crock pot and turn on Low. Walk away for 6-8 hours.

Remove bay leaf (if used) and discard. Remove meat and vegetables to a serving platter. I use a 9x13 casserole to contain all the veggies. Slice meat across the grain and season to taste. If desired, serve with prepared horseradish sauce or mustard. Serves 6.

Calories 289
Carbs 5
Protein 20
Fat 20


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