Corned Beef And Cabbage

By á-174942

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

Details

Servings 6

Preparation

Step 1

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