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Beef n' Veggies
Source: dLife

Beer, mustard, and horseradish flavor the sauce in this beef brisket dish.

Prep Time: 15 minutes
Cook Time: 6 hours
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 294.0
Total Carbs 11.5 g
Dietary Fiber 3.0 g
Sugars 6.1 g
Total Fat 11.6 g
Saturated Fat 4.0 g
Unsaturated Fat 0.4 g
Potassium 736.6 mg
Protein 33.9 g
Sodium 366.1 mg
Dietary Exchanges
, 1 1/2 Vegetables , 4 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh whole beets
8 oz  fresh cubed turnips
1 each  large onion
1 tbsp  quick cooking tapioca
3 lb  whole lean beef brisket
1 1/2 tsp  ground allspice
1 1/2 tsp  thyme, leaves, ground
1 tsp  black pepper
0 1/2 tsp  paprika
0 1/2 tsp  ground sage leaves
0 1/2 tsp  salt
4 cup  fresh shredded cabbage
0.3333 cup  Beer, light
0 1/2 cup  fat free half and half
3 tbsp  stoneground mustard
1 tbsp  horseradish
  1. In a 5-to-6-quart slow cooker, place beets, turnips, and onions. Sprinkle tapioca over mixture in cooker.
  2. Remove any excess fat from meat. Add meat to cooker. Sprinkle with allspice, thyme, pepper, paprika, sage, and salt. Add cabbage. Pour beer over mixture in cooker.
  3. Cover and cook on low-heat setting for 10 to 12 hours (or on high-heat setting for 5 to 6 hours).
  4. Remove meat to a serving platter. Cover meat with foil to keep warm.
  5. In a small bowl, combine the half-and-half, mustard, and horseradish. Stir half-and-half mixture into vegetable mixture in slow cooker. Serve vegetable mixture with meat.

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