Slow Cooker Beef and Cabbage with Potatoes and Carrots Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Jackie Plant
There's no better way to celebrate St. Paddy than with a showstopping feast of beef, cabbage, carrots, and potatoes. To create the traditional flavor profile of corned beef and cabbage without the traditionally massive sodium spike
Ingredients
- 1 3/4 teaspoons salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 tablespoons brown sugar
- 2 teaspoons ground mustard
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (2-pound) beef brisket, trimmed
- 1 cup unsalted beef stock (such as Swanson)
- 3 tablespoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 2 medium onions, cut into wedges
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 head Savoy cabbage, halved
- 2 pounds small red potatoes, quartered
- 1 pound trimmed baby carrots
- 1 tablespoon unsalted butter, melted
Instructions
- Combine 1 1/2 teaspoons salt, 1/2 teaspoon pepper, and next 5 ingredients (through cloves) in a small bowl. Rub mixture over all sides of brisket. Place brisket in a 5- to 6-quart slow cooker. Add stock and next 5 ingredients (through bay leaves). Arrange cabbage halves over top. Cook on LOW 8 hours or until beef is very tender. Transfer beef to a cutting board; discard bay leaves.
- Place potatoes and carrots in a large saucepan; add cold water to cover potatoes by 1 inch. Bring to a boil; cook 8 to 10 minutes or until tender. Drain. Toss with remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and butter. Cut brisket across the grain into thin slices. Cut each cabbage half into 4 wedges. Serve brisket with onions, cabbage, potatoes, carrots, and jus.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon.
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