Horseradish Corned Beef Brisket
Parslied Cauliflower Mash & Roasted Asparagus
Ingredients
- 1 yellow onion, sliced
- 1 (2-lb) corned beef brisket, trimmed
- ¾ tsp crushed red pepper
- 1 cup low-sodium chicken broth
- 1 Tbsp Worcestershire sauce
- ½ cup sour cream
- 1 Tbsp creamy horseradish sauce
- 2 Tbsp chopped fresh parsley
Instructions
- Place onion in a 6-quart slow cooker.
- Rinse brisket, and discard seasoning packet. Place beef on onion in cooker; sprinkle with red pepper. Mix broth and Worcestershire sauce; pour over beef.
- Cover and cook on Low 8 to 9 hours or until brisket is tender.
- Mix together sour cream, horseradish, and parsley; serve with brisket and onions.
Side Dish Ingredients
- 1 (16-oz) pkg frozen cauliflower florets
- ½ cup low-sodium chicken broth
- ¼ cup chopped fresh parsley
- 2 Tbsp butter
- 1 tsp kosher salt, divided
- ½ tsp pepper
- 1½ lb asparagus, trimmed
- 2 Tbsp olive oil
- 1 tsp garlic powder
Side Dish Instructions
- Preheat oven to 425°F. Bring cauliflower and water to cover to a boil in a medium saucepan; cook 12 minutes or until tender. Drain; stir in broth, parsley, butter, ½ tsp salt, and pepper. Mash to desired consistency using a potato masher.
- Meanwhile, toss asparagus with oil, ½ tsp salt, and garlic powder. Spread in a single layer on a baking sheet.
- Bake 8 minutes or until edges are beginning to brown and asparagus is crisp-tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
106
|
476
|
| Fat (g) | 28 | 9 | 37 |
| Sat. Fat (g) | 12 | 3 | 15 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 2 | 6 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 1539 | 419 | 1958 |
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