Enjoy your dinner with this corned beef and cabbage dish - a hearty meal.
corned beef brisket (2 1/2 to 3 lb)
medium onion, cut into 6 wedges
clove garlic, finely chopped
small head green cabbage, cut into 6 wedges
Remove beef from package, reserving juices and spices. Trim fat from beef; place beef in 4-quart Dutch oven. Add reserved juices and spices. Add enough cold water just to cover beef. Add onion and garlic.
Heat to boiling; reduce heat to low. Cover; simmer 2 hours 30 minutes to 3 hours 30 minutes or until beef is tender.
Remove beef to warm platter; keep warm. Skim fat from broth. Add cabbage to broth. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until cabbage is tender. Serve with beef.
Corned beef is beef brisket that has been cured in brine to give it a distinct flavor; it should not be confused with the plain cut of meat called “brisket.” Corned beef is sold in a sealed plastic bag with the brine. Since the brine contains plenty of salt, none is added to the recipe.
Omit 1 medium onion. Decrease simmer time of beef in step 2 to 2 hours. Skim fat from broth. Add 6 small onions, 6 medium carrots (cut in half), 3 medium potatoes (peeled and cut in half) and, if desired, 3 turnips (peeled and cut into cubes) to broth. Cover; simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage to broth and vegetables. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until vegetables are tender.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.