Make classic corned beef in a new-fashioned slow cooker style.
large sweet onion (Bermuda, Maui or Spanish), sliced
well-trimmed corned beef brisket (3 to 3 1/2 lb)
teaspoon crushed red pepper flakes
cup Progresso™ reduced-sodium chicken broth
tablespoon Worcestershire sauce
cup sour cream
tablespoon cream-style prepared horseradish
tablespoons chopped fresh parsley
In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl, mix broth and Worcestershire sauce; pour over beef.
Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.
Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir sour cream, horseradish and parsley until blended. Serve with beef and onion.
Corned beef was originally "corned," or preserved with granular salt, because there was no refrigeration. Today, the beef is cured in brine, and spices are added for a distinctive tangy flavor.
Serve the corned beef brisket with boiled small red potatoes and steamed green cabbage.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.