Spiced Corned Beef Brisket with Horseradish Sour Cream
1 large sweet onion (Bermuda, Maui or Spanish), sliced
3-to 3 1/2-pound well trimmed corned beef brisket
3/4 teaspoon crushed red pepper
1 cup reduced sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style horseradish
2 tablespoons chopped fresh parsley
- Place onion in 5- to 6-quart slow cooker. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper. Mix broth and Worcestershire sauce; pour over beef.
- Cover and cook on low heat setting 8 to 9 hours or until beef is tender.
- Mix sour cream, horseradish and parsley; ser with beef and onions.
Nutrition per serving: Calories 340 (Calories from fat 235); Fat 26g (Saturated 9g); Cholesterol 130mg; Sodium 1460mg; Carbohydrate 3g (Dietary Fiber 0g); Protein 23g
% Daily Value: Vitamin A 6%; Vitamin C 2%; Calcium 2%; Iron 14%
Diet Exchanges: 3 1/2 High-Fat Meat
Weight Watchers: 9 points
Serving Suggestions: For a traditional Irish dinner, serve the corned beef with boiled small red potatoes and steamed cabbage.
Did you know? Corned beef was originally "corned," with granular salt, because there was no refrigeration. Today, the beef is cured in brine, and spices are added for a distinctive tangy flavor.