Corned Beef and Cabbage

Prep Time: 15 minutes
Cook Time: 8 to 10 hours
Makes 8 servings

1¹/₄ pounds small red potatoes, halved

3 carrots, cut into 2" pieces

2 cloves garlic

1 tablespoon firmly packed light brown sugar

1 bay leaf

1¹/₂ pounds corned beef brisket

3 cups water

1 bottle (12 ounces) dark beer

1 small head green cabbage, cut into 8 wedges

1. In a 6- to 7-quart slow cooker, combine the potatoes, carrots, garlic, sugar, and bay leaf. Put the brisket on top of the vegetables and add the water and beer.

2. Cover and cook on low for 8 to 10 hours, or until the brisket is very tender. Add the cabbage for the last 1 hour 30 minutes of cooking.

3. Remove the beef from the cooker and let rest, loosely covered, for 5 to 10 minutes before slicing. Discard the bay leaf. Remove the vegetables with a slotted spoon and serve with the sliced corned beef.

Per serving: 322 calories, 18 g protein, 23 g carbohydrates, 16 g fat, 5 g saturated fat, 4 g fiber, 1,004 mg sodium