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!
Preparation: 5 minutes
Cooking: 3 hours
Total: 3 hours 5 minutes
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: 854.98kcal
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- Fat: 63.29g
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- Saturated Fat: 25.51g
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- Trans Fat: 0.00g
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- Monounsaturated Fat: 27.02g
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- Polyunsaturated Fat: 2.48g
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- Carbohydrates: 16.71g
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- Fiber: 5.94g
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- Sugar: 7.51g
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- Protein: 53.54g
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- Cholesterol: 267.78mg
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- Sodium: 1191.26mg
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- Calcium: 159.33mg
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- Potassium: 1193.21mg
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- Iron: 5.66mg
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- Vitamin A: 227.78µg
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- Vitamin C: 67.19mg
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