Corned Beef and Cabbage
106
Authentic homemade Irish Corned Beef and Cabbage with parsnips, carrots and potatoes.
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.
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?
