Try this Wok Steamed Corn Beef and Cabbage recipe, or contribute your own.
Suggest a better description* Use wok with steaming rack, or large heavy pan with rack and tight fitting lid. Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed. Pour enough water to make 2 inches of liquid in bottom of wok. Heat until steaming. Place the rack in wok. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender. Add more water to wok to keep up to 1-1/2 or 2 inch level. Combine mayonnaise, yellow mustard and basil. Cover and chill. Cut cabbage into 8 wedges. When corned beef is tender, place the cabbage on and around meat. Cover and steam about 20 minutes or until cabbage is still a little bit crisp. Remove cabbage and corned beef. Cut beef into slices and arrange attractively on serving platter. Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge. Serve immediately. Yield: 4-6 servings. Recipe By : Jo Anne Merrill From: Date: 05/29 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 642 | ||
Calories from Fat: 429 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.6g | 63 % | |
Saturated Fat 12.7g | 63 % | |
Monounsaturated Fat 20.3g | ||
Polyunsanturated Fat 8.4g | ||
Cholesterol 132.7mg | 41 % | |
Sodium 3198.6mg | 110 % | |
Potassium 723.9mg | 19 % | |
Total Carbohydrate 13.5g | 4 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 12.5g | ||
Protein 34.7g | 50 % | |
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: 642
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