Corned Beef and Cabbage
This is a tasty classic dish, a tradition in most Irish homes in the US around St. Patrick's Day.
Servings: 6
Calories: 940kcal
Ingredients
- 5 lb Corned Beef Brisket 1 each (Plate)
- 1 lb Carrot peeled cut in 1 inch chunks
- 1 Head of Cabbage cut into 6 or 8 wedges depending on size
- 2 lbs. Red Bliss Potatoes cut in ½
- 2 Onion large, cut in ¼’s
- 1 T Pickling Spice often times this comes with the brisket
Instructions
- In Large stock pot, place corned beef brisket, cover with water, add pickling spice
- Bring to a boil and reduce to a simmer, simmer for 2 – 3 hours with the lid on
- Once meat is tender, (Internal temperature of 195), remove the meat, add vegetables
- Cook until tender Remove vegetables, place on a platter for service
- Take some of this newly made stock (1 quart) and thicken with a roux (4 oz.)
- Serve Sliced brisket with vegetables and sauce or with whole grain mustard
Nutrition
Calories: 940kcal | Carbohydrates: 44g | Protein: 61g | Fat: 56g | Saturated Fat: 18g | Cholesterol: 204mg | Sodium: 4709mg | Potassium: 2373mg | Fiber: 9g | Sugar: 11g | Vitamin A: 12790IU | Vitamin C: 178mg | Calcium: 142mg | Iron: 8.6mg