Healthy Easy Corned Beef

adapted from The Food Network

Ingredients:

4 pounds lean raw corned beef brisket

3 tablespoons “pickling spice” (ours was included with brisket)

1 pound large carrots,

1 1/4 pounds large potatoes

2 or more small-to-medium onions

1 head Savoy or regular cabbage, cut into wedges

prepared horseradish, if desired

1/3 cup sour cream

4 pounds lean raw corned beef brisket

3 tablespoons “pickling spice” (ours was included with brisket)

1 pound large carrots,

1 1/4 pounds large potatoes

2 or more small-to-medium onions

1 head Savoy or regular cabbage, cut into wedges

prepared horseradish, if desired

1/3 cup sour cream

Directions

Place the corned beef in a large slow cooker and scatter the pickling spices on top. Add enough hot water (4 to 5 cups) to cover the meat by at least 1 inch, put the lid on the slow cooker and cook on high, 7 to 8 hours.

Remove the meat from the slow cooker and keep warm. Meanwhile, boil one cup of cooking liquid in a small skillet until reduced by half, about 10 minutes. Mix with the horseradish and sour cream in a small bowl.

Cut carrots, favorite potatoes (unless using tiny new potatoes) celery, and other other vegetables your family enjoys into bite-size pieces or slightly larger. In steamer, layer carrots, onions and celery on the bottom, creating a bed for the cabbage quarters. Include cut potatoes and turnips if your family enjoys them on the bottom of the steamer. After meat is cooked and is “resting”, steam veggies until desired doneness.

Slice the corned beef and serve with the steamed vegetables, cabbage and sauce; reserve about a quarter each of the meat and vegetables and 1 1/2 cups cooking liquid for Corned Beef Hash, if desired.