CORNED BEEF & CABBAGE FOR THE WINE LOVER

Corned Beef & Cabbage for the Wine Lover image

With its elegant flavor and lovely appearance, you'd never guess how easy it is to prepare this traditional St. Patrick's Day favorite. Thanks to the slow-cooker, it comes together effortlessly. -Susan F. Cepeda, M. Lakes, Florida

Provided by Taste of Home

Categories Dinner

Time 9h25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

3/4 pound fingerling potatoes, cut in half
2 cups fresh baby carrots
2 medium onions, cut into wedges
4 garlic cloves, minced
1-1/2 cups white wine or beef broth
1 corned beef brisket with spice packet (3 to 3-1/2 pounds)
1/2 cup stone-ground mustard
1 small head cabbage, cut into thin wedges
1 can (14 ounces) sauerkraut, rinsed and well drained

Steps:

In a 6- or 7-qt. slow cooker, combine the potatoes, carrots, onions and garlic. Pour wine over vegetables. Cut brisket in half. Spread with mustard; place over vegetables (discard spice packet from corned beef or save for another use)., Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding cabbage and sauerkraut during the last hour of cooking. Serve beef with vegetables.

Nutrition Facts : Calories 592 calories, Fat 32g fat (10g saturated fat), Cholesterol 156mg cholesterol, Sodium 2712mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 8g fiber), Protein 35g protein.