8-inch square cheesecloth
12 parsley stems
2 garlic cloves, crushed with side of chef’s knife
2 bay leaves
1 T. black peppercorns
1 corned beef brisket, flat (thin) cut (3 1/2 to 4 pounds)
1 1/2 pounds small red potatoes, unpeeled and each cut into 1 1/2-inch chunks
1 pound carrots, cut into 2-inch pieces
1 small head green cabbage (about 1 1/2 pounds), cut into 8 wedges

In cheesecloth, wrap parsley, garlic, bay leaves, and peppercorns; tie with string and place in bottom of 5 1/2- to 6-quart slow cooker. Add corned beef; top with potatoes and carrots. Pour in enough water to cover meat. Place cabbage on top. Cover slow cooker with lid and cook on low setting 10 to 12 hours or until beef is very tender. To serve, thinly slice corned beef across the grain; transfer to warm large platter with vegetables.

Yield: 8 servings

Calories: 440
Total Fat: 25 g
Fiber: 6 g