Here are a few options, I hope one fits your situation:
Corned Beef and Cabbage Dinner
(makes 6 servings with meat leftovers)
1 3 1/2-pound cured corned beef brisket, trimmed of all visible fat
1 large onion, cut into 8 pieces
1 large rib celery, cut into 3 pieces
3 large cloves garlic, peeled and halved
1 1/2 teaspoons pickling spice
1 large bay leaf
1 2-pound head green cabbage
1 pound tiny new potatoes, quartered
1 pound baby carrots
2 tablespoons minced parsley
2 teaspoons reduced-fat margarine
2 teaspoons grated lemon zest
4 teaspoons fresh lemon juice
1.Place the brisket in a large pot. Cover with 4 quarts of water and add the onion, celery, garlic, pickling spice, and bay leaf. Bring to a boil. Reduce heat, cover, and simmer for 3 hours. Remove the brisket from the pot and keep warm.
2.Strain the brisket cooking liquid through a sieve and discard the solids. Return the strained cooking liquid to the pot.
3.Trim the outer leaves from the cabbage and cut lengthwise into 6 wedges. Carefully remove the core parts. Place the cabbage in the pot and bring to a boil. Reduce heat and simmer for 20 minutes. Drain and keep warm.
4.Meanwhile, place the potatoes in another pot and cover with fresh water. Bring to a boil. Reduce heat and simmer for 10 minutes. Add the carrots to the pot and continue to simmer for another 10 minutes, or until potatoes and carrots are tender. Drain and toss the vegetables with the parsley, margarine, lemon zest, and 2 teaspoons of the lemon juice.
5.To serve, slice the brisket on the diagonal and arrange on a serving platter. Add the cabbage wedges and potato-carrot mixture to the platter and sprinkle the cabbage with the remaining 2 teaspoons lemon juice. Serve at once.
Per serving (3 ounces beef, 1 cabbage wedge, and about 1 cup of the potato-carrot mixture):
268 calories (28% calories from fat), 21 g protein,
9 g total fat (2.7 g saturated fat), 29 g carbohydrate, 7 g dietary fiber, 50 mg cholesterol, 1,040 mg sodium, 946 mg potassium
3 lean protein, 2 carbohydrate (1 bread/starch, 3 vegetable)
Corned Beef and Cabbage
2 1/2 cups thinly sliced carrots
1 cup chopped onion
4 cups coarsely chopped cabbage
3 cups (15 ounces) diced raw potatoes
1 cup water
3 (2.5-ounce) packages Carl Buddig Lean Corned Beef, shredded
In a slow cooker container, combine carrots, onion, cabbage and potatoes. Add water. Mix well to combine. Stir in corned beef. Cover. Cook on low 6 to 8 hours.
Serves 6 (1 1/2 cups).
Each serving equals: 151 calories, 3 grams fat, 9 grams protein, 22 grams carbohydrates, 531 milligrams sodium and 2 grams fiber
3 WW Points
Corned Beef and Cabbage with Red Potatoes
No reason to dodge this Irish favorite on St. Patrick's Day: Simply choose lean beef round and boil it in a very well-flavored broth.
1 pound lean beef round
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp yellow mustard seed
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp black pepper
1/2 tsp coriander seed(s)
1/2 tsp ground cloves
2 piece bay leaf
8 small uncooked red potato(es), cut into 2-inch pieces
16 baby carrot(s)
1 medium head green cabbage, coarsely shredded
Coat beef all over with salt and pepper and place in a large stockpot; pour enough water into pot to cover beef. Add seasonings and bay leaves and stir to coat meat; set pot over high heat. Bring to a boil; reduce heat to medium-low, cover and simmer 40 minutes.
Add potatoes, carrots and cabbage and increase heat to medium-high; return to a boil. Partially cover pot and boil, until vegetables and beef are fork-tender, about 10 minutes more. Drain water from meat and vegetables, reserving 1 cup of liquid; discard bay leaves.
Slice meat crosswise into thin slices and serve with vegetables. Pour some reserved cooking liquid over each serving. Yields about 3 ounces of meat, 1 1/2 cups of vegetables and 1/4 cup of cooking liquid per serving.
Slow Cooker Old World Corned Beef and Vegetables
It's that meat-and-potatoes meal everyone dreams of coming home to. And now you can!
Prep Time:15 min
Start to Finish:9 hr 15 min
2 1/2 pounds medium new potatoes, (about 8), cut in half
2 cups baby-cut carrots
1 cup frozen small whole onions, thawed
1 corned beef brisket (3 to 3 1/2 pounds)
1/8 teaspoon pepper
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch
2 tablespoons cold water
1. Mix potatoes, carrots and onions in 4- to 6-quart slow cooker.
2. Thoroughly rinse corned beef; discard seasoning packet. Place beef on vegetables; sprinkle with pepper. Mix 1/2 cup water and the Worcestershire sauce; pour over beef.
3. Cover and cook on low heat setting 8 to 9 hours or until beef and vegetables are tender.
4. Remove beef and vegetables from slow cooker; cover to keep warm. Pour juices from slow cooker into 1-quart saucepan; heat to boiling. Mix cornstarch and cold water until smooth; stir into juices. Cook, stirring constantly, until sauce has thickened. Serve sauce with beef and vegetables.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.
1 Serving: Calories 340 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 95 mg; Sodium 1120 mg; Total Carbohydrate 28 g (Dietary Fiber 3 g); Protein 20 g Percent Daily Value*: Vitamin A 100 %; Vitamin C 12 %; Calcium 2 %; Iron 18 % Exchanges: 1 Starch; 2 Vegetable; 2 Medium-Fat Meat; 1 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
Let there be veggies! Cut a small head of cabbage into 6 wedges, and place on top of the corned beef in the slow cooker for a more filling meal.
Did You Know...
Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in a brine and spices are added for a distinctive tangy flavor.
Plan to use leftover corned beef for soups, stews, pot pies or sandwiches. Cover and refrigerate corned beef, cut into cubes, up to 4 days or freeze up to 4 months. To thaw frozen corned beef, place container in refrigerator about 8 hours.