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Corned Beef Brisket with Stir-Fried Cabbage

 

37

Yield

12

servings

Prep

20

min

Cook

4

hrs

Ready

4

hrs

Trans-fat Free, Low Carb
 

Ingredients

5 pounds corned beef
2 teaspoons vegetable oil
8 cups cabbage
sliced
1 medium sweet red bell peppers
2 tablespoons sugar
2 tablespoons white vinegar
½ teaspoon caraway seeds
½ teaspoon salt
2 tablespoons currant jelly

Directions

Place corned beef in a dutch oven and add water to cover.

Cover tightly and simmer for 3 to 4 hours or until the meat is tender.

Shortly before serving, heat oil in a large skillet over medium high heat.

Add cabbage and red pepper, stir-fry for 5 minutes.

Reduce heat to medium low, cover and continue cooking 5 minutes.

Stir sugar, vinegar, caraway seeds and salt into cabbage and continue cooking and stirring for 2 minutes.

Place brisket, fat side up, on a broiler-safe serving platter so the surface of the meat is 3 to 4 inches from the heat.

Brush melted jelly over brisket, broil 5 minutes or until the brisket is glazed.

Carve the brisket diagonally across the grain into thin slices and serve with cabbage.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 51664% of calories from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 185mg 62%
Sodium 2256mg 94%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 71g
Vitamin A 7% Vitamin C 58%
Calcium 4% Iron 22%
* based on a 2,000 calorie diet How is this calculated?

 

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