Beef / Pork

Crockpot Corned Beef and Vegetables takes several minutes to prepare.

Crockpot Corned Beef and Vegetables takes several minutes to cook.

Crockpot Corned Beef and Vegetables makes 10 servings.

The ingredients for Crockpot Corned Beef and Vegetables are:

20 small boiling onions peeled (about 1 lb)
10 med carrots peeled and quartered (1 ? lb)
10 sm red potatoes (1 ? lb)
2 bay leaves
4 lb beef brisket trimmed and cut in half (with spice pkt)
12 oz bottle amber beer
? c Dijon mustard divided
3 T molasses
2 garlic cloves crushed
1 sm cabbage cut into 10 wedges (1 ? lb)

Here is how you make Crockpot Corned Beef and Vegetables:

Place first 4 ingredients in a crockpot. Reserve spice packet from brisket. Place brisket on top of vegetables.Combine reserved spice packet, beer, 3 T mustard, molasses, and garlic in a bowl. Stir well with a whisk. Pour mixture over brisket. Cover and cook on high 1 hour. Reduce heat to low and cook 6 hours. Add cabbage, cover and cook 1 hour or until tender. Discard bay leaves. Cut brisket across the grain in thin slices. Serve corned beef and vegetables with remaining 5 T mustard. Makes 10 servings 3 oz brisket, 2 onions, 4 carrot pcs, 1 potato, 1 cabbage wedge, and 1 ? t mustardNumber of Servings: 10Recipe submitted by SparkPeople user JENNIDANGEROUS.

The nutritional information for Crockpot Corned Beef and Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 617.2

• Total Fat: 34.8 g
• Cholesterol: 177.7 mg
• Sodium: 2,200.8 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 5.8 g
• Protein: 37.3 g