Serve with hearty mustard. Leftovers make great sandwiches.
1. Bring 4 quarts of water and bay leaves to a boil in a covered 8 quart pot.
2. Remove brisket from package and rinse. Add to pot, return to a boil, reduce heat and bring to a simmer.
3. Partially cover pot and let corned beef simmer for 3 hours (keep water at a simmer, don't let it boil).
4. Add the cabbage wedges, halved potatoes and carrots. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until meat and vegetables are tied when pierced with a fork.
5. Lift meat to cutting board and slice thin across the grain. Serve with vegetables, discard bay leaves.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (381g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 272 | ||
Calories from Fat: 4 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.3mg | 2 % | |
Potassium 1541.9mg | 41 % | |
Total Carbohydrate 61.9g | 18 % | |
Dietary Fiber 8.8g | 35 % | |
Sugars, other 53.1g | ||
Protein 7g | 10 % | |
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: 272
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