Corned Beef And Cabbage

Corned Beef And Cabbage
Corned Beef And Cabbage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 5

    pounds corned brisket of beef

  • 6

    peppercorns (or packaged pickling spices)

  • 1

    bay leaf

  • 2

    carrots cut into 2 pieces

  • 4

    medium turnips halved

  • 1

    onion peeled, quartered

  • 1

    small medium green cabbage cut into 6 wedges

  • 4

    tablespoons melted butter

Directions

Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf. Cover and bring to a boil; reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage. Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side. This recipe can also be prepared in a Slow cooker. Place all ingredients except vegetables in Slow cooker; cook on Low 8 hours; add vegetables and cook 1 hour more. This recipe yields 6 servings. Carbohydrates: 15 grams Net Carbs: 10 grams Fiber: 5 grams Protein: 58 grams Fat: 64.5 grams Calories: 879

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