1 corned beef brisket
1 quart apple juice
1 cup brown sugar
1 tbsp prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eights
½ head cabbage, cut into chunks
Place all ingredients in large crock pot (cut meat in half if necessary).
Stir to mix.
Cook on high for 4 to 5 hours on high or 8 to 10 hours on low.
Remove meat and vegetables and some of the cooking liquid.
Slice meat thinly across the grain.
Serve with the vegetables and some of the liquid.
Use left over corn beef the next day…..layer in crock pot with sauerkraut and Swiss cheese.
Warm and serve on rye bread with 1000 Island dressing!
Sugar: 87g
:
Calcium: 176mg
Calories: 1056kcal
Carbohydrates: 147g
Cholesterol: 122mg
Fat: 35g
Fiber: 11g
Iron: 8mg
Potassium: 2858mg
Protein: 42g
Saturated Fat: 11g
Sodium: 2909mg
Vitamin A: 5230IU
Vitamin C: 137mg
