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Dublin Sunday Corned Beef and Cabbage

 
Dublin Sunday Corned Beef and Cabbage
71

Yield

8

servings

Prep

30

min

Cook

215

min

Ready

245

min

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

Ingredients

5 pounds corned beef
*
1 large onions
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
about 2 lbs, cut into quarters
Horseradish sauce
½ pint heavy whipping cream
*
2 tablespoons horseradish
prepared

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 1992% of calories from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 73mg 3%
Total Carbohydrate 16g 16%
Dietary Fiber 8g 30%
Sugars g
Protein 10g
Vitamin A 156% Vitamin C 98%
Calcium 8% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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