Guinness Corned Beef

Yield: 16 servings

4 pounds corned beef brisket

1 cup brown sugar

1 (12 fluid ounce) can or bottle Irish stout beer (e.g.Guinness®)

Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Per serving: Calories: 286; Total Fat: 16.9g; Cholesterol: 61mg; Sodium: 144mg'

Total Carbs: 14.3g; Dietary Fiber: 0g; Protein: 16.8g

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Ultimate Corned Beef and Cabbage

Yield: 6 servings; 8 points per serving

1 1/2 pound corned beef brisket, trimmed of all visible fat

1 medium head green cabbage, cut into large wedges

1 lb. Red potatoes, uncooked, peeled and left whole

8 oz baby carrots, left whole

1 large onion, cut into 4 wedges

1 leaf bay leaf

6 whole black peppercorns

3 Tbsp Heinz Distilled White Vinegar

3 Tbsp sugar

1 cup water

In the bottom of a crockpot, lay whole baby carrots. Next, slice onion into 4 wedges. Next, add whole peeled red potatoes.

Remove all visible fat from corned beef brisket. Lay brisket on top of veggies.

In a small bowl, mix water, vinegar, sugar and salt & whole peppercorns to taste. Pour over brisket. Place bay leaf into liquid.

Cook on high for about 6 hours. Cut cabbage into large wedges and place on top of brisket. Continue cooking for about 2 hours longer on high.

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Reuben Casserole

Yield: 2 servings

1 can (8 ounces) sauerkraut, rinsed and well drained

1/8 teaspoon caraway seeds

1 small tomato, cut into thin wedges

2 tablespoons Thousand Island salad dressing

1 package (2 ounces) thinly sliced corned beef

1/4 cup shredded Swiss cheese

1/4 cup cubed rye bread

2 teaspoons butter, melted

Place the sauerkraut in an ungreased 3-cup baking dish; sprinkle with caraway seeds. Layer with the tomato wedges, salad dressing, corned beef and Swiss cheese. Toss bread cubes and butter; sprinkle over the top. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Yield: 2 servings.

Nutritional Analysis: 1 serving (prepared with reduced-fat salad dressing, reduced-fat cheese and reduced-fat butter) equals 166 calories, 8 g fat (3 g saturated fat), 36 mg cholesterol, 1,403 mg sodium, 14 g carbohydrate, 4 g fiber, 12 g protein.

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