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Corned Beef & Cabbage

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Corned Beef and Cabbage

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

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

Amount Measure Ingredient Features
1 each corned beef
* Camera
1 large savoy cabbage
*
8 each peppercorns
* Camera
6 cloves garlic
whole peeled
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5 each parsnips
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2 each turnip
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2 each bay leaves
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453.6 g carrots
peeled
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6 large potatoes
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1 stalk celery
thinly sliced
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3 whole cloves
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2.5 ml old bay seasoning
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1.3 ml black pepper
ground
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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 Arrow up button

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Nutrition Facts

Serving Size 385g (13.6 oz)
Amount per Serving
Calories 3022% 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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