Makes a tender and savory corned beef
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Can simmer on the stove top for 3 hours
If you want veggies, take the roast out at the end - it needs to rest anyway, put it aside and cover.
Add the potatoes, carrots and the remaining beef broth. Increase heat and bring to a boil. Reduce to low, cover, and simmer for about 25 minutes, or until vegetables are just fork tender. Using a slotted spoon, remove vegetables to a serving dish. Dot with butter and season to taste with salt. Cover with foil to keep warm and set aside.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (435g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 903 | ||
Calories from Fat: 406 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.1g | 60 % | |
Saturated Fat 14.3g | 72 % | |
Monounsaturated Fat 21.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 3703.1mg | 128 % | |
Potassium 1011.7mg | 27 % | |
Total Carbohydrate 74.5g | 22 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 74.5g | ||
Protein 44.8g | 64 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 903
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