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Corned Beef and Cabbage

 
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Authentic homemade Irish Corned Beef and Cabbage with parsnips, carrots and potatoes.

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 each corned beef
*
1 large savoy cabbage
*
8 each peppercorns
*
6 cloves garlic
whole peeled
5 each parsnips
*
2 each turnip
*
2 each bay leaves
*
1 pound carrots
peeled
6 large potatoes
1 stalk celery
thinly sliced
*
3 whole cloves
*
½ teaspoon old bay seasoning
*
¼ teaspoon black pepper
ground
*

Directions

Wash brisket.

Make small X slits in the meat and insert garlic and cloves pieces.

Place the meat into a stockpot (at least 8 quarts).

Cover the meat with water.

Add bay leaves, peppercorns, Old Bay seasoning, 2 carrots and sliced celery.

Bring to a boil, skim off foam and reduce heat to a simmer.

Simmer 2 to 3 hours, or until meat is nearly tender.

Meanwhile, prepare vegetables.

Quarter the cabbage, peel potatoes, carrots, turnips and parsnips.

Slice vegetables into 2 inch chunks.

During last half hour, add remaining vegetables and cook until tender.

Drain and serve with yellow mustard.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 3022% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 69mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 8g 31%
Sugars g
Protein 13g
Vitamin A 255% Vitamin C 49%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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