Weight Watchers Recipes > Main dishes > Weight Watchers Corn Beef And Cabbage Recipe
- Onions - Raw, Sliced (2.0 large)
- Garlic - chopped (2.0 clove medium)
- Corned Beef Brisket - lean, trimmed of all visible fat (1.75 lb)
- Carrots - Raw, cut into 2-inch chunks (3.0 medium)
- Potatoes - Raw, peeled and cut into 2-inch chunks (3.0 medium (2-1/4'' to 3'' dia, raw))
- Green Cabbage - cooked, cored and cut into 8 wedges (1.0 lb)
- Chicken Broth - low sodium (1.25 cup)
Here’s another healthy recipe that you can do and consumed while you’re on a weight management program. This is a recipe for Corn Beef and Cabbage dish.
- In a slow cooker, put the sliced onions and chopped garlic. Then add the corned beef on top of the onions.
- Next, assemble the carrots and potatoes around the meat. When done, put the cabbage wedges on top carrots and potatoes.
- Pour 1 and ¼ cups of chicken broth over and around the carrots, potatoes, and cabbage wedges. Cover the slow cooker and cook until the meat and vegetables are fork-tender.
- Cook on high for 4 to 5 hours or on low for 8 to 10 hours.
- When done cooking the meat and the vegetables, transfer the corned beef to a platter. After transferring, use a sharp knife to cut the meat into slices. Set aside.
- Then get a slotted spoon and use it to lift the vegetables from the broth and arrange them around the meat.
- Serve and enjoy this delicious and healthy Corn Beef and Cabbage dish.
- Tip: To save time, you can arrange all the ingredients in the insert of the slow cooker the night before and put in the refrigerator. The next morning, you will only need to pop the insert into the slow cooker and plug it in.
Facts on Corned Beef:
Corned beef, which is also known as corned beef brisket, is a popular meat item.
Meats like beef brisket could be preserved in spicy, salty salt water. At one time, the word corn referred to a number of kernels or seeds, including the coarse salt granules packed around the brisket. As a result the meat was called 'corned' beef in reference to the corns of salt.
Even after modern refrigeration and preservation methods rendered brining and preserving obsolete, corned beef continued to grow in popularity among the Jewish and Irish immigrants moving into New York City during the late 19th and early 20th centuries.
Specialized stores and restaurants called delicatessens served hot corned beef sandwiches to a wide variety of customers.
From these lower East Side delicatessens a new sandwich would be introduced — the Reuben. The Reuben sandwich combined the saltiness of corned beef with the sourness of sauerkraut and the creaminess of melted Swiss cheese.
Another popular dish with corned beef came from Irish tradition. Corned beef was a staple item during the lean times of the Irish famine, along with fresh or pickled cabbage.
To pay respect to those challenging times faced by their ancestors, many Irish families still serve corned beef and cabbage during certain holiday times.
Corned beef is often boiled, not roasted. This will allow some of the excess salt and pickling spices to boil out of the meat, and it makes the corned beef brisket more tender.
Although corned beef is rarely roasted, it can be smoked for added flavor. Smoked corned beef brisket is marketed as a luncheon meat called pastrami.
Pastrami is often used in the same types of sandwiches as corned beef, but it has a softer texture and a more peppery flavor.
Whole pastrami loafs are typically coated in a spice rub and whole peppercorns, while corned beef may be marinated in traditional pickling spices. Pastrami has a short shelf life compared to traditional corned beef; this is why it should be consumed within a few days of purchase.
Corned beef can also be combined with potatoes to form corned beef hash, a popular breakfast item in many countries.
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Nutritional Information for 1 Serving