Ingredients:
2 lbs lean corned beef brisket, all fat trimmed off
2 medium parsnips, peeled and cut into chunks
2 medium carrots, peeled and cut into chunks
1 cup frozen pearl onions
1 small head cabbage, cut into 6 wedges
1/4 cup chopped fresh parsley
1/8 tsp whole peppercorns
2 bay leaves
In a 5-6 qt crock pot, place brisket, carrots, parsnips, pearl onions, parsley, bay leaves, peppercorns and 3 cups of water. Cover and cook on high 4 hours.
Add cabbage, cook on high 1 hour 20 minutes more. Remove meat, slice and serve!
Servings: 6
Seriving Size: 3 oz brisket + veggies
Points+: 8 pt
Calories: 295
Fat: 17g
Protein: 18g
Carb: 19g
Fiber: 5g
Sugar: 3g
