Elaine Vigoda Rochester, NY

Prep. Time: 15 Minutes
Cooking Time: 5–10 Hours

Ingredients

  • 3 large carrots, cut into chunks
  • 1 cup chopped celery
  • 1 tsp. salt *
  • ½ tsp. black pepper *
  • 1 cup water
  • 4-lb. corned beef
  • 1 large onion, cut into pieces
  • 4 potatoes, peeled and chunked
  • half a small head of cabbage, cut in wedges

Ideal Slow Cooker Size: 5–6-Quart

Method

  1. Place carrots, celery, seasonings, and water in slow cooker.
  2. Add beef. Cover with onions.
  3. Cover. Cook on Low 8–10 hours, or on High 5–6 hours. (If your schedule allows, this dish has especially good taste and texture if you begin it on High for 1 hour, and then turn it to Low for 5–6 hours, before going on to Step 4.)
  4. Lift corned beef out of cooker and add potatoes, pushing them to bottom of slow cooker. Return beef to cooker.
  5. Cover. Cook on Low 1 hour.
  6. Lift corned beef out of cooker and add cabbage, pushing the wedges down into the broth. Return beef to cooker.
  7. Cover. Cook on Low 1 more hour.
  8. Remove corned beef. Cool and slice on the diagonal. Serve surrounded by vegetables.

Per Serving: 340 calories (130 calories from fat), 15g total fat (5g saturated, 0.5g trans), 75mg cholesterol, 1110mg sodium, 35g total carbohydrate (7g fiber, 6g sugar), 19g protein, 80%DV vitamin A, 40%DV vitamin C, 8%DV calcium, 20%DV iron.

* If the corned beef that you buy includes a spice packet, use either it or the salt and pepper called for in this recipe. Do not use both. (The nutritional analysis for this recipe was based on the 1 tsp. salt and ½ tsp. black pepper specified here, and not on a spice packet.)

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