Crockpot Corned Beef and Cabbage

Makes 6 Servings

Macros: 380 cal, fat 19g, carbs 20g, protein 24g, fibre 4g

INGREDIENTS


  • 2 lbs lean corned beef brisket, all fat trimmed off

  • 1 cup frozen pearl onions

  • 2 medium carrots, peeled and cut into chunks

  • 2 medium parsnips, peeled and cut into chunks

  • 1 small head cabbage, cut into 6 wedges

  • 1/4 cup chopped fresh parsley

  • 2 bay leaves

  • 1/8 tsp whole peppercorns

DIRECTIONS


  • In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water.

  • Cover and cook on high 4 hours.

  • Add cabbage, cook on high 1 hour 20 minutes more.

  • Remove meat, slice and serve with cauliflower puree or boiled potatoes. Enjoy!



#irishmeal

#cornedbeef

#stpatricksday

#allaboutgreen

#teamange

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