Corned Beef & Cabbage for the Wine Lover Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 9 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Cook: 9 hours

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

Nutritional Facts

5 ounces cooked beef with 1-1/2 cups vegetables: 592 calories, 32g fat (10g saturated fat), 156mg cholesterol, 2712mg sodium, 32g carbohydrate (13g sugars, 8g fiber), 35g protein.

  • 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
  1. 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).
  2. 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.
Originally published as Corned Beef & Cabbage for the Wine Lover in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p192

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