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Ham Barley and Almond Bake
There are hundreds of ways to cook pork, so check out our recipes to see which one you'd like to try for your next meal.
Cook Time: 8-1/2 to 9-1/2 hours
Yield: Makes 6 to 8 servings
Ingredients:
1
large onion, cut into chunks
1-1/2
cups baby carrots
16
small (1-inch) red potatoes* (about 1-1/4 pounds)
1
corned beef brisket (2 to 2-1/2 pounds)
1/2
large head cabbage (1 pound), cut into 8 thin wedges
1/3
cup sour cream
1/3
cup mayonnaise
2
tablespoons Dijon mustard
2
tablespoons prepared horseradish
Preparation:
1.
Coat slow cooker with nonstick cooking spray. Place onion, carrots and potatoes in bottom of 4- to 5-quart slow cooker. Drain corned beef, reserving spice packet and juices from package. Place corned beef over vegetables; pour juices over beef and top with contents of spice packet. Add enough water to barely cover beef and vegetables (about 4 cups). Cover; cook on LOW 8 to 9 hours or on HIGH 5 to 6 hours or until corned beef is fork-tender.
2.
Transfer corned beef to large sheet of heavy-duty foil; wrap tightly and set aside. Add cabbage wedges to vegetables, pushing down into liquid. Increase heat to HIGH. Cover; cook on HIGH 30 to 40 minutes or until vegetables are tender.
3.
Meanwhile, combine sour cream, mayonnaise, mustard and horseradish; mix well. Reserve 1/2 cup of juices in slow cooker. Drain vegetables; transfer to serving platter. Thinly slice corned beef; arrange on platter and drizzle reserved juices over all. Serve with horseradish mustard sauce.
Nutritional Information:
| Serving Size: | |
| Sodium | 1265 mg |
| Protein | 27 g |
| Fiber | 4 g |
| Carbohydrate | 27 g |
| Cholesterol | 87 mg |
| Saturated Fat | 8 g |
| Total Fat | 31 g |
| Calories from Fat | 56 % |
| Calories | 490 |
Dietary Exchange:
| Meat | 3 |
| Starch | 2 |
| Fat | 4 |
This recipe appears in:
Beef
