It is our family's tradition to make this every St. Patrick's Day! My favorite way to have corned beef.
rinse the corned beef under cold water to remove the brine, then place in an 8-quart pot and cover with cold water. Add celery and seasonings and bring to a boil over high heat. Boil for 10 minutes, removing foamy scum as it appears. Cover and simmer 2 hours. Test for fork tenderness. Add onions, carrots and turnips; cook over medium heat 15 minutes. Add unpeeled potatoes and continue to cook at least 45 minutes or until vegetables are fork-tender. Remove vegetables with a slotted spoon to an oven proof platter, cover, and keep warm in a 250 degree oven. Remove corned beef to a cutting board. Allow to cool before slicing. Return broth to a boil, add cabbage wedges and boil 8 minutes. arrange sliced meat, surrounded by vegetables, on a warm platter. Serve with coarse mustard or horseradish.
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 461 | ||
Calories from Fat: 311 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34.5g | 46 % | |
Saturated Fat 10.9g | 55 % | |
Monounsaturated Fat 16.3g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 122.5mg | 38 % | |
Sodium 2768.6mg | 95 % | |
Potassium 712.9mg | 19 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 1.3g | ||
Protein 33.5g | 48 % | |
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: 461
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