Corned Beef and Cabbage with Horseradish Cream
posted March 14, 2010 by Gina
What’s St. Patrick’s Day without Corned Beef and Cabbage!
A simple way to prepare this classic Irish dish. Top it with horseradish cream or mustard and serve it with a side of creamy cauliflower puree as a low carb alternative to potatoes. Keep in mind the meat shrinks down to almost 1 lb when cooked.
Corned Beef and Cabbage
Gina’s Weight Watcher Recipes
Servings: 4 • Serving Size: 1/4 of meat and veggies • Old Points: 6 pts • Points+: 7 pts
Calories: 292.5 • Fat: 16.1 g • Protein: 19.3 g • Carb: 20.5 g • Fiber: 8.3 g
Servings: 5 • Serving Size: 1 tbsp • Old Points: 0 pts • Points+: 0 pts
Calories: 14.8 • Fat: 0.2 g • Protein: 0.7 g • Carb: 2.6 g • Fiber: 0.2 g
- 2.5 lbs corned beef brisket in brine, fat trimmed off
- 1 cup baby carrots, peeled
- 1 small head cabbage, cut into 4 wedges
- 2 bay leaves
For the Horseradish Cream
- 1 tbsp prepared grated horseradish
- 1/4 cup fat free sour cream
- 1/4 tsp dijon mustard
- salt and pepper
In a large pot, place brisket, bay leaves and enough water to cover.Simmer, covered for about an hour per pound. When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook another 15- 20 minutes, until tender.
Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices. Serve with vegetables and ladle some broth on top.