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Suggest a better descriptionAnyway, Heres my pick for the best Corned Beef and Cabbage recipe. I picked it up last year from a usenet group and served it to the whole neighborhood. We all think its *fab*. I am sorry but I didnt have time to format it. To serve 12, use a 14 to 20 quart pan. Coarsely chop enugh onions and carrots to make 1 cup each. In pan, place onions and carrots, corned beef with any liquid, vinegar, stout, mustard seed, coriander, peppercorns, dill, allspice and bay leaves. Add water to barely cover beef. Cover pan and bring to a boil over high heat. Simmer until meat is tender when pierced, 2 1/2 to 3 hours. Meanwhile, cut remaining onions into wedges. Cut remaining carrots into 2-inch lengths; halve them lengthwise if large. 2-inch lengths; halve them lengthwise if large. Cut cabbages in half through cores, then into wedges. Scrub potatoes. Add onions, carrots and potatoes to tender corned beef, place cabbage on top. Cover and return to simmering over high heat; reduce heat and simmer until cabbage is tender when pierced, 15 to 20 minutes. With a slotted spoon scoop out vegetables onto warm serving dishes. Using tongs and a slotted spoon, remove beef to a cutting board; cut off and discard fat, slice meat across the grain and place on warm platters. Serve meat and vegetables with coarse-grain and dijon mustards. Posted to MM-Recipes Digest by "William J. Scherer"
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Serving Size: 1 Serving (10330g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2953 | ||
Calories from Fat: 257 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 14.2g | ||
Polyunsanturated Fat 7.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 5083.9mg | 175 % | |
Potassium 14406.6mg | 379 % | |
Total Carbohydrate 626.2g | 184 % | |
Dietary Fiber 125.2g | 501 % | |
Sugars, other 501g | ||
Protein 88.5g | 126 % | |
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: 2953
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