How To Make Corned Beef and Cabbage
An honest to goodness corned beef plate is a sure thing with this recipe that leaves you with a fork-tender brisket joined by a soft and sweet cabbage!
Serves:
Ingredients
For the Horseradish Cream (Optional):
Instructions
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- In a large pot, place brisket, bay leaves and enough water to cover.
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- Simmer, covered for about an hour per pound.
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- When meat is tender add carrots. Boil for about 10 minutes, then add cabbage. Cook for about 15 to 20 minutes, until tender.
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- Remove the meat and place on a cutting board. Slice the meat across the grain into thin slices.
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- Serve with vegetables and ladle some broth on top.
Nutrition
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- Calories:Â 854.98kcal
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- Fat:Â 63.29g
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- Saturated Fat:Â 25.51g
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- Trans Fat:Â 0.00g
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- Monounsaturated Fat:Â 27.02g
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- Polyunsaturated Fat:Â 2.48g
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- Carbohydrates:Â 16.71g
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- Fiber:Â 5.94g
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- Sugar:Â 7.51g
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- Protein:Â 53.54g
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- Cholesterol:Â 267.78mg
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- Sodium:Â 1191.26mg
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- Calcium:Â 159.33mg
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- Potassium:Â 1193.21mg
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- Iron:Â 5.66mg
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- Vitamin A: 227.78µg
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- Vitamin C:Â 67.19mg
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