Healthy Recipe: Corned Beef and Cabbage: Organic Gardening

A corned beef and cabbage recipe with a dark beer twist.
Photography by John Kernick

Dark beer is the twist in this old favorite. Serve with grainy mustard or horseradish and rye bread.

Serves: 8
Prep: 15 min
Cook: 8 hr 0 min
Total: 8 hr 25 min

Ingredients
1 1/4 lb sm red-skinned potatoes, halved
3 medium carrots, peeled and cut into 2" pieces
2 cloves garlic
1 tbsp brown sugar
1 bay leaf
3 lb corned beef brisket
3 cups water
1 bottle (12 oz) dark beer
1 small green cabbage, cut into 8 wedges

Directions
1. Combine potatoes, carrots, garlic, sugar, and bay leaf in large slow cooker. Put brisket on top of vegetables and add water and beer. Cover and cook on low 8 to 10 hours. Add cabbage for last 1 1/2 hours.
2. Remove beef fro slow cooker. Let rest, loosely covered, 5 to 10 minutes before slicing. Remove and discard bay leaf. Remove vegetables with slotted spoon and serve with corned beef.

Nutritional facts per serving
Calories 443.8 cal
Fat 25.6 g
Saturated fat 8.1 g
Cholesterol 91.9 mg
Sodium 2110.8 mg
Carbohydrates 22.4 g
Total sugars 6.3 g
Dietary fiber 4.1 g
Protein 27.9 g

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