5 lbs corned beef brisket
6 medium turnips, cut into chunks
2 medium carrots, cut into chunks
1 medium onion, quartered
2 cups(480 ml) water
1 medium head cabbage, cut into wedges
3 tbsp(45 ml) sugarfree pancake syrup
1 tbsp(15 ml) brown mustard
Place the turnips, carrots and onion in your slow cooker. Place the corned beef on top. Scatter the contents of the accompanying season packet over everything and pour the water over the entire thing. Cover the slow cooker, set it to low and let it cook for 9 to 10 hrs., and a bit more won't hurt.
When the time's up carefully remove the corned beef and put it on a boiler rack, fatty side up. Use a slotted spoon to skim out the vegetables, put them on a platter, cover and keep in a warm place. Preheat the boiler. Place the cabbage in the slow cooker, set it to high and let it cook 15-20 min or until just tender. While the cabbage is cooking, mix together the pancake syrup and mustard. Spread the mixture over the corned beef, side up. When the cabbage is almost done, run the corned beef under the broiler for 2-3 min until glazed. Transfer the cabbage to the platter with a slotted spoon. Slice the corned beef across the grain and serve immediately with horse radish and mustard.
- 29g protein
- 10g carbs
- 3g dietary fiber
- 7g usable carbs