Corned Beef & Cabbage for the Wine Lover Recipe

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With its elegant flavor and lovely appearance, you'd never guess how easy it is to prepare this traditional St. Patrick's Day favorite. Thanks to the slow-cooker, it comes together effortlessly. —Susan F. Cepeda, M. Lakes, Florida

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Corned Beef & Cabbage for the Wine Lover Recipe

Prep: 25 min. Cook: 9 hours

Yield: 6 Servings

25 540 565

Ingredients

3/4 pound fingerling potatoes, cut in half
2 cups fresh baby carrots
2 medium onions, cut into wedges
4 garlic cloves, minced
1-1/2 cups white wine or beef broth
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
1/2 cup stone-ground mustard
1 small head cabbage, cut into thin wedges
1 can (14 ounces) sauerkraut, rinsed and well drained

Directions

In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use).
Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables. Yield: 6 servings.

Nutritional Facts 5 ounces cooked beef with 1-1/2 cups vegetables equals 592 calories, 32 g fat (10 g saturated fat), 156 mg cholesterol, 2,712 mg sodium, 32 g carbohydrate, 8 g fiber, 35 g protein.

Originally published as Corned Beef & Cabbage for the Wine Lover in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p192