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2 lbs Corned Beef packed with liquid and spices
2 med Potatoes, cut in half
4 med Carrots
2 med Turnips (Optional)
2 med-large Onions
1 small Head Cabbage, firmly packed
1. Scrub (but do not peal) the carrots, potatoes and turnips. Cut off the tips and stems and cut the potatoes and turnips in half. Clean the onions, removing the outer skin. Cut onion in half.
2. Open package of corned beef carefully to retain liquid and spices. Trim visible fat on top and bottom of roast and discard
3. Place corned beef in 4 qt. Place vegetables around beef and add liquid from the package, but no more than 1/4 cup. Sprinkle spices on top of beef and cover. Turn Slow Cooker to #2 for 6 hr cooking time or to #1 for 8 hr. cooking time.
4. Clean Cabbages, removing outer leaves, and cut in 4 pieces. With 30 minutes remaining to cook, place cabbage on top of vegetables and meat. Cover and do not disturb for remaindure of cooking time.
5. To serve, remove all to a serving platter. Gently cut vegetables into serving pieces. Remove the corned beef, cut thin slices across the grain line. Serve at once.
Servings: 8
Yield: servings: 3oz meat, 1/2 cup potatoes, 1/2 cup vegetables
Preparation time: 10 minutes
Cooking time: 1 hour and 15 minutes
Ready in: 1 hour and 30 minutes
Nutrition Facts (per serving): 301.3 calories; 52% calories from fat; 17.0g total fat; 61.2mg cholesterol; 1431.2mg sodium; 876.6mg potassium; 18.1g carbohydrates; 3.0g fiber; 4.7g sugar; 15.1g net carbs; 18.8g protein.
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