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Corned Beef & Cabbage
by Janissa Bennett
serves: 8
  1 serving:
2 slices corned beef, 1/2 carrot, 1/2 potato, 1 wedge cabbage
Ingredients:
  2   large onions, sliced
  1 1 3/4 lb   lean corned beef brisket, trimmed
  4   carrots, cut into 2 in chunks
  4   potatoes, peeled & cut into 2 in chunks
  2   fresh thyme sprigs
  1 1 1/2 lb   head green cabbage, cored & cut into 8 wedges
  1 1/4 c   reduced-sodium chicken broth
  1 tsp   dry mustard
Directions:
  1. Put onions in bottom of slow cooker, place corned beef on top. Scatter carrots and potatoes around meat, top with thyme. Place cabbage wedges on top of vegetables. Pour broth over and sprinkle with dry mustard.
2. Cover and cook until meat & veges are fork-tender, 4-5 hours on high or 8-10 hours on low.
3. Transfer corned beef to platter and cut into 16 slices. With slotted spoon, remove vegetables from pot & place around meat.