* Exported from MasterCook *

Corned Beef And Cabbage

Recipe By :n/a
Serving Size : 6 Preparation Time :0:00
Categories : Beef Main Dish

Amount Measure Ingredient -- Preparation Method
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5 pounds corned brisket of beef
6 peppercorns
= (or packaged pickling spices)
1 bay leaf
2 carrots -- cut into 2 pieces
4 medium turnips -- halved
1 onion -- peeled, quartered
1 small medium green cabbage -- cut into 6 wedges
4 tablespoons melted butter

Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf. Cover and bring to a boil; reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage.

Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.

This recipe can also be prepared in a crockpot. Place all ingredients except vegetables in crockpot; cook on Low 8 hours; add vegetables and cook 1 hour more.

This recipe yields 6 servings.

Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 58 grams
Fat: 64.5 grams
Calories: 879

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Per Serving (excluding unknown items): 107 Calories; 8g Fat (62.8% calories from fat); 1g Protein; 9g Carbohydrate; 3g Dietary Fiber; 21mg Cholesterol; 142mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.