This is our traditional St. Patrick’s Day dinner, but it’s a simple, satisfying one-pot meal on any chilly night. If you have carb-eaters in the family, you can add a few little red boiling potatoes, still in their jackets, to this.
YIELD: 8 servings (and of course, you don’t need a thing with it), 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.
INGREDIENTS:
- 6 small turnips (golf ball to tennis ball size)
- 2 big ribs celery, cut into chunks
- 2 medium onions, cut into chunks
- 1 corned beef “for simmering” (about 3 pounds)
- 1/2 head cabbage
- Spicy brown mustard
- Horseradish
- Butter
INSTRUCTIONS:
- Peel the turnips and throw them in into the slow cooker, along with the celery and the onions. Set your corned beef on top, and add water to cover.
- There will be a seasoning packet with your 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 your 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 1/2 hour.
- 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.
TIP:
- This is easy, but it takes a long time to cook. Do yourself a favor, and assemble it ahead of time.
