Weight Watchers SmartPoints Recipes of the Day: Slow Cooker Corned Beef and Cabbage 3 Ways
St. Patrick’s Day is just around the corner so I’ve got 3 slow cooker corned beef recipes for you to consider celebrating it with. For many of us, it wouldn’t be St. Patrick’s Day without indulging in a plate of corned beef and cabbage. It certainly wouldn’t for me. It was a hot topic at my Weight Watchers meeting this week (along with green beer).
While I’m not the least bit interested in green beer. (Give me a Guinness thank you very much. It’s a whole lot more filling with fewer calories. Did you know that Guinness Draught has about 125 calories, while the same about of Budweiser has 145 and skim milk, 129? But I digress!)
I’m definitely a fan of corned beef:-) Mom always makes her corned beef and cabbage on the stove top, so for many years I carried on the tradition. But since I’m always looking for ways to make things quicker, easier and simpler, for the past few years I’ve been experimenting with different slow cooker corned beef and cabbage recipes instead. I’m so glad I did.
The Skinny on Slow Cooker Corned Beef and Cabbage 3 Ways
The first time, I opted for a “light” recipe, making just a few minor adjustments. The recipe called for only 1 cup of water, so the meat braises instead of boils (think steam room instead of hot tub) leaving it moist and tender, not wet and slimy or dried out. The next time I braised it in beer for an extra flavor boost. And most recently I slathered on a mustard-maple glaze and skipped the liquid altogether. I loved them all and would be hard pressed to chose a favorite! So, I’ve listed them all here for you.
Making slow cooker corned beef is incredibly easy and amazingly delicious so it will be my go-to way of preparing if from now on.
Recipe#1: Slow Cooker Corned Beef and Cabbage
- 6 large carrots, cut into chunks
- 1 large onion, cut into thin wedges
- 6 medium red or yellow potatoes, peeled and cut into large chunks
- ½ a medium head of cabbage, cut into wedges
- 1 cup water
- 1 4-pound corned beef with the seasoning packet, trimmed of any excess fat
- Ideal Slow Cooker Size: 6 to 7-Quart Oval
- Place the carrots, onion, potatoes and cabbage in the slow cooker.
- Pour water over the vegetables.
- Sprinkle the spices from the seasoning packet evenly over the meat and then place the meat on top of the vegetables.
- Cover and cook on low for 10 to 12 hours or on high for 5 to 6 hours (or until the meat and vegetables are fork tender.)
- Remove the corned beef from the slow cooker and let rest on a cutting board for 15 minutes. Thinly slice the meat across the grain. Place on a platter. Using a slotted spoon, scoop the vegetables out of the slow cooker and place them on the platter alongside or around the meat. Serve with mustard or horseradish, if desired.
Large chunks of peeled parsnips and/or turnips would also be delicious.
Source: Slightly adapted from Fix-It And Forget-It Big Cookbook: 1400 Best Slow Cooker Recipes
References: Best & Worst Beers in America (Men’s Health Eat This Not That)
Guinness: A Dieter’s Beer Choice (That’s Fit)
Recipe #2: CrockPot Beer Braised Beef
This is slow cooking at its best. Everything cooks together for a meal you’ll anticipate all day!
- 4 medium red-skinned potatoes, quartered
- 4 carrots, cut into 1-1/2 inch chunks
- 2 medium onions, cut into thin wedges
- 2 teaspoons dried thyme, crushed
- 1 bay leaf
- 1 3-pound corned beef brisket, juices and spices reserved
- ½ head green cabbage, cored and cut into wedges
- 12 ounces light beer
- Ideal Slow Cooker Size: 6 to 7-Quart oval
- Place the potatoes, carrots, onions in the slow cooker. Sprinkle with the thyme and add the bay leaf. Trim any excess fat from the meat. Place the meat on top of the vegetables. Pour reserved juices and spices from the brisket and the beer over the mixture.
- Lay the cabbage wedges around and on top of the meat.
- Cover and cook on LOW for 8 to 10 hours or until the meat and vegetables are tender.
- Remove the bay leaf and discard. Transfer meat to a serving platter and thinly slice across the grain. Using a slotted spoon transfer the vegetables to a serving bowl. Serve the meat and vegetables with reserved cooking liquid if desired.
Recipe #3: Slow Cooker Maple Mustard Glazed Corned Beef
- 3 pounds corned beef, trimmed of fat (discard the spice packet)
- 3 tablespoons maple syrup
- 1-1/2 tablespoons mustard (preferably the grainy kind)
- Ideal Slow Cooker Size: 6-Quart
- Spray the inside of your crockpot with nonstick cooking spray.
- Unwrap the corned beef, and discard the seasoning packet and trim as much of the fat from the meat as you can. In a small bowl, stir together the maple syrup and mustard. Rub this mixture all over the meat. Place the meat into your crockpot, and cover. (There's not need to add liquid.) Cook on LOW for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.
- Cook you vegetables separately or add them to the pot around the meat. Small red potatoes, carrots, and cabbage wedges are traditional. Again, no need to add additional liquid.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers zero points fruits and vegetables using the WW Recipe Builder.
If You Liked this Slow Cooker Corned Beef and Cabbage You Might Also Like:
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
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