Corned Beef and Cabbage Brisket
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Servings
Serves 6
Prep Time
5 minutes
Cook Time
5 hours
Cooking Methods
Braising
Stewing
Beef Type
Brisket
Ingredients
- 1 4 lb. corned beef brisket with seasonings
- 4-5 medium potatoes, peeled and halved
- 6 carrots, halved
- 1 medium head of cabbage, cut into 8 wedges
Instructions
Remove corned beef from package and place in a large kettle. Cover with water, bring to a boil and cook 5 minutes.
Remove the residue that will float to the top.
Cover and simmer on low heat for about 4 hours, or until tender when pierced with a fork. Remove corned beef from kettle (keep water) and place on a carving board or platter. Cover with foil to keep warm.
To kettle, add potatoes and carrots. Cook 20 minutes; add cabbage wedges and cook an additional 10 minutes until cabbage is tender.
Slice corned beef, against the grain. Place on large platter; arrange vegetables around beef.
Suggestions
Variation: Corned beef may also be cooked in the oven at 300°F for 4 hours instead of on top of the stove.
Nutritional Information
Nutrition Info per serving: (1 serving, 8 oz.) 282 calories; 16 g fat (6 g saturated fat; 8 g monounsaturated fat); 84 mg cholesterol; 998 mg sodium; 16 g carbohydrate; 3.73 g fiber; 17 g protein; 3.6 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 28.4 mcg selenium; 4.2 mg zinc.
