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from Debra's cookbook

Corned Beef and Cabbage Recipe

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Links:
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Ingredients:
  • 1 3 - 4 pound corned beef brisket with spice packet
  • 1/2 small head cabbage, cut into 3 wedges
  • 4 medium carrots, peeled, and cut into 2-inch pieces
  • 1 medium onion, quartered
  • 2 medium yellow potatoes, cut into 2-inch pieces
  • 1/2 cup water
  • Preparation:
    1. 1. Trim fat from meat. If necessary, cut brisket to fit into a 5- to 6-quart slow cooker. Sprinkle spices from packet evenly over meat; rub in with your fingers. Place cabbage, carrots, onion, and potatoes in the slow cooker. Pour water over vegetables. Top with brisket.
    2. 2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Transfer meat to a cutting board. Thinly slice against the grain. Serve vegetables with a slotted spoon. Makes 6 servings.
    3. nutrition facts (Corned Beef and Cabbage)
    4. Servings Per Recipe 6, Calories 457, Protein (gm) 35, Carbohydrate (gm) 16, Fat, total (gm) 27, Cholesterol (mg) 115, Saturated fat (gm) 7, Monosaturated fat (gm) 13, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 3, Sugar, total (gm) 7, Vitamin A (IU) 10058, Vitamin C (mg) 73, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 36, Cobalamin (Vit. B12) (µg) 2, Sodium (mg) 1543, Potassium (mg) 867, Calcium (DV %) 50, Iron (DV %) 5, Percent Daily Values are based on a 2,000 calorie diet

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