Yankee Corned Beef with Mustard Vegetables

By Tonya_Speed

NUTRITION per serving: 877 Calories; 36g Fat; 87g Protein; 47g Carbohydrate; 7g Dietary Fiber; 261mg
Cholesterol; 317mg Sodium. Exchanges: 1 1/2 Grain (Starch); 11 1/2 Lean Meat; 3 Vegetable; 1/2 Other
Carbohydrates. Points: 20

Ingredients

• 1 1/2 onions, unsliced
• 3 whole cloves
• 6 medium russet potatoes, peeled and halved
• 4 large carrots, sliced into large pieces
• 6 turnips, peeled and halved
• 5 pounds beef brisket, trimmed
• 3 cups water
• 1 1/2 heads cabbage, cored and wedged
• 3 tablespoons maple syrup (use the pure maple if you
• can)
• 1 1/2 tablespoons brown mustard
• 2 tablespoons brown sugar
• Horseradish sauce (optional)

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Insert two cloves in the whole onion and 1 clove in the half onion. Do not make any
further slices or cuts to onions beyond the slice needed for the half onion. Place the whole and half onion in slow
cooker, then add potatoes, carrots and turnips. Place brisket on top of veggies, then add water. Cover and cook on
low heat setting for about 10 hours. Remove brisket and veggies from slow cooker and place on a jelly roll pan or in
a 9 x13 inch casserole dish. Preheat broiler. Pour liquid from slow cooker into a soup pot or Dutch oven. Add
cabbage; bring to a boil, then reduce heat and simmer for about 15 minutes. While cabbage is cooking, combine
maple syrup, mustard and brown sugar in a small mixing bowl. Stir until smooth. Drizzle maple syrup mixture over
beef and veggies; broil for about 2 minutes. Watch this like a hawk and don't let it burn! Drain cabbage and serve with glazed corned beef and veggies. Add a dollop of horseradish on the side.

SERVING SUGGESTION: Serve with steamed baby carrots tossed with butter and chopped parsley, and Irish
soda bread.