- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
245 minutes
Prep: 30 minutes
Cook: 215 minutes
199 calories per serving view nutrition facts
8 servings
suggest servings
Be the first to add a photo of this recipe!
| 5 | pounds | corned beef brisket | |
| 1 | large | onion | stuck with 6 whole cloves |
| 6 | each | carrots | peeled and sliced |
| 8 | each | potatoes | peeled and cubed |
| 1 | teaspoon | thyme | dried |
| 1 | small | parsley leaves | bunch |
| 1 | each | cabbage head | about 2 lbs, cut into quarters |
| Horseradish sauce | |||
| 1/2 | pint | heavy whipping cream | |
| 2 | tablespoons | horseradish | prepared |
Put beef in a large pot and cover with cold water.
Add all other ingredients except cabbage and bring to a boil with the lid off the pot.
Turn to simmer and cook for 3 hours.
Skim fat from top as it rises.
Remove the thyme, parsley and onion.
Add cabbage. Simmer for 20 minutes until cabbage is cooked.
Remove the meat and cut into pieces. Place on center of a large platter.
Strain the cabbage and season it heavily with black pepper.
Surround the beef with the cabbage, carrots and potatoes.
Serve with horseradish sauce.
Horseradish Sauce: Whip cream until it stand in peaks. Fold in horseradish.
| % Daily Value* | |
| Total Fat 0.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 73mg | 3% |
| Total Carbohydrate 47.0g | 16% |
| Dietary Fiber 8.0g | 30% |
| Sugars 8.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 156% | Vitamin C | 98% | |
| Calcium | 8% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
|
Note: You must be a member to submit a review. Please Sign in or Sign Up.
Tonight I'm roasting a chicken. I will fill the cavity with chopped onion, lemon, garlic, parsley, rosemary, salt and pepper. I will then...
I found this to be rather bland so I used a can of stewed tomatoes Italian blend. Even with this addition it still needs some more seasoning. I will add mushrooms next time. With a little practice this could be a winner!
Traditional recipe that it is hardly nowadays to see it in the italian kitchens because is very fat and so in the last 50yrs they opted for more lighter ingredients but I will give you the original version and post the modified one in another link.
