4-Ingredient Ginger Ale Corned Beef Directions:
Place the thickly sliced onion in an even layer on the bottom of a 6–7 quart slow cooker.
Scatter the 1 1/2-inch carrot chunks evenly over the onions.
Rinse the corned beef under cold water for 30 seconds and pat completely dry with paper towels.
Position the brisket fat side up on top of the vegetables.
Sprinkle the entire spice packet evenly over the surface of the meat.
Pour 4 cups of ginger ale around the sides of the brisket so the liquid reaches about three-quarters of the way up the meat without fully covering it.
Cover with the lid and cook on LOW for 9 hours until fork-tender.
Transfer the brisket to a cutting board and rest for 10 minutes.
Remove carrots and onions with a slotted spoon and place in a serving dish.
Slice the corned beef against the grain into 1/4-inch thick slices.
Spoon hot cooking liquid over the sliced meat and vegetables before serving.
WW Points Calculation
Corned beef brisket, 52 oz raw (approx. 39 oz cooked edible), 6.5 oz cooked per serving (6 servings total): 96.00
Ginger ale, 4 cups: 40.00
Onion and carrots: 0.00
Points Information:
Total Points: 136.00
Servings: 6 servings (each serving approximately 6.5 oz sliced corned beef with vegetables and broth)
Points per serving: 22.67
Nutrition Information
Calories: 510
Fat: 28g
Protein: 42g
Carbohydrates: 26g
Sugar: 22g
Sodium: 980mg
I'm waiting for your comments! Enjoy!
