Recipe Category: Dinner
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Ingredients
- 1 corned beef for simmering (about 3 pounds, or 1.4 kg)
- 6 small turnips (golf ball to tennis ball size)
- 2 big ribs celery, cut into chunks
- 2 medium onions, cut into chunks
- 1/2 head cabbage
- spicy brown mustard.
- horseradish.
- butter.
Method
- Peel the turnips and throw them in into the slow cooker along with the celery and the onions
- Set the corned beef on top and add water to cover
- There will be a seasoning packet with the corned beef-dump it into the slow cooker
- Put the lid on the slow cooker, set it on low, and leave it alone for 10 to 12 hours
- You can cut the cooking time down to 6 to 8 hours if you set the slow cooker on high, but the low setting yields the most tender results
- When you come home from work all those hours later, remove the corned beef from the cooker with a fork or some tongs, put the lid back on the slow cooker to retain heat, put the beef on a platter, and keep it someplace warm
- Cut the cabbage into big wedges and drop it into the slow cooker with the other vegetables
- Re-cover the slow cooker and turn it up to high
- Have a green beer (lite beer, of course) while the cabbage cooks for 30 minutes
- With a slotted spoon, remove all the vegetables and pile them around the corned beef on a platter
- Serve with the mustard and horseradish as condiments for the beef and butter for the vegetables
Makes 8 servings
- Each with 9 grams of carbohydrates and 2 grams of fiber, for a total of 7 grams of usable carbs and 26 grams of protein
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