March 16, 2015

Crock-Pot Corned Beef and Cabbage

Skinny corned beef and cabbage

Happy almost St. Patrick's Day! This is honestly one of my most favorite holidays of the year. I love the food so much and it just reminds me of being at home and celebrating with my family. Every year, my mom has a girls' luncheon during the day where she serves shepherd's pie and it is incredible. Then she follows it with this insane key lime cheesecake that I always lusted after but couldn't eat because it has a nut crust. Eventually, I figured out how to cut around the crust so I could dive into the luscious green layers (I'm salivating while typing this). Once the girls' party was over, all the kids came to the house for the classic - corned beef and cabbage. It cooks away all day on the stove and falls apart once you dig in. My mom makes another kind of baked cabbage that is covered in butter, salt, and pepper and bakes off in the oven until it's super crispy and amazingly delicious (salivating again, here). 

When I started Weight Watchers in January 2014, I was worried I wouldn't be able to enjoy one of my all time favorite dinners without feeling guilty but luckily, I found Skinnytaste's slow cooker recipe so not only did I know I would be within my daily points value, I could make it ahead of time and all the corned beefy goodness would be waiting for me when I got home from work! I like to slather my corned beef in mustard and horseradish so don't forget to add those to the shopping list if you're like I am :)
Crock-Pot corned beef and cabbage
Crock-Pot Corned Beef and Cabbage
Recipe from Skinnytaste
Serves: 6 | Serving Size: 3-oz. beef plus veggies | PointsPlus: 8
  • 2 lbs lean corned beef, all visible fat trimmed
  • 1 cup frozen pearl onions
  • 2 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut into chunks
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • 1/8 tsp whole peppercorns
  • 3 cups water
  • 1 small head of cabbage, cut into wedges
  • In a 5 quart Crock-Pot, place corned beef, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns, and water. Cover and cook on low for 8 hours.
  • Add cabbage, cook on high 1 hour more. Remove meat, slice, and serve! Top with mustard and horseradish, if desired.
    • You can also make some mashed potatoes, too because they go together like peas in a pod. Just adjust the PointsPlus value accordingly!
    • Pair this tasty dish with a nice dry, Irish stout to drink!
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