In a kettle combine the corned beef with enough cold water to cover it by 2 inches, bring the water just to a boil, skimming the froth, and simmer the corned beet, covered, for 3 hours, or until it is tender. (Do not let the cooking liquid boil.) Remove the kettle from the heat and let the corned beef stand in the cooking liquid 20 minutes. In a small bowl stir together the horseradish and the mustard. Transfer the corned beef to a cutting board and with a sharp knife remove all but a very thin layer of fat. Cut the corned beef across the grain into 1/4-inch-thick slices and serve it with the sauce. Serves 4 generously. Gourmet March 1992
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 459 (67%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 16.1g||81 %|
|Monounsaturated Fat 24.6g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 183.7mg||57 %|
|Sodium 4248.8mg||147 %|
|Potassium 1039.2mg||27 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.2g|
|Protein 50.4g||72 %|
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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: 682
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