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Suggest a better descriptionESSENCE OF EMERIL SHOW #EE126 In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more. Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and Tabasco. To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup, if desired. Arrange vegetables around meat and serve. Yield: 6 to 8 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (1385g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2624 | ||
Calories from Fat: 1832 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 203.6g | 271 % | |
Saturated Fat 73.7g | 368 % | |
Monounsaturated Fat 90.3g | ||
Polyunsanturated Fat 7.7g | ||
Cholesterol 702.1mg | 216 % | |
Sodium 14103.6mg | 486 % | |
Potassium 3838.2mg | 101 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 13.5g | ||
Protein 172g | 246 % | |
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: 2624
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