Try this Honey Corned Beef recipe, or contribute your own.
Suggest a better descriptionPlace corned beef, 2 tbs. sugar, and onion in large pot, add water to cover. Boil, reduce heat to simmer, and cover. Cook for one and a half hours. Drain water from pot, keeping onion and beef. Add 2 tbs. sugar, add water to cover. Boil, reduce heat to simmer, and cover. Cook for one and a half hours. (NO, its not a typo - you do it twice!) Remove corned beef and place in a baking pan. Stud beef with whole cloves, and coat with honey. Marinate at least one hour, or preferably overnight, covered. Remove cloves. Bake, covered, on medium or low heat, and serve. (It can bake for half an hour or much longer, as your serving needs dictate. Remember, the beef is already cooked.) The water can be used to boil cabbage in, if desired. The corned beef is also delicious without the cloves and honey. You can serve it after the double boiling, and get a more deli-like taste. Posted to JEWISH-FOOD digest V97 #145 by Unkap@aol.com on Apr 30, 1997
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 752 | ||
Calories from Fat: 25 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.6mg | 1 % | |
Potassium 323.6mg | 9 % | |
Total Carbohydrate 191.4g | 56 % | |
Dietary Fiber 6.4g | 26 % | |
Sugars, other 185g | ||
Protein 2.1g | 3 % | |
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: 752
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