Corned beef brisket and cabbage stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tablespoon olive oil2 Leeks, sliced3 medium carrots, chopped1 head of cabbage, small, chopped1 yellow bell pepper, chopped6 small potatoes or 2 large potatoes, chopped1/4 cup fresh parsley3 cloves of garlic, minced1 pound corned beef brisket, trimmed1 package that came with brisket or 2 Tablespoons pepper6 cups of water
In a large Dutch oven or a very large boiling pot.
1)Saut� leeks for 4- 5 minuets.
2)Add in Carrots, bell pepper, and garlic. Saut� for 2- 3 minuets.
3)Add in 6 cups of water, trimmed brisket, parsley, and package of pepper corns.
4) Place a lid on the stew and bring to boil for 2 minuets.
5) lower heat to a simmer and cook for 3 hours.
6) After the 3 hours remove the brisket and shred it. Then place it back in the pot.
7) add in potatoes and cabbage. Continue simmering for another 45 minuets.
Serving Size: 2 cups= 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user LEHIA13.
1)Saut� leeks for 4- 5 minuets.
2)Add in Carrots, bell pepper, and garlic. Saut� for 2- 3 minuets.
3)Add in 6 cups of water, trimmed brisket, parsley, and package of pepper corns.
4) Place a lid on the stew and bring to boil for 2 minuets.
5) lower heat to a simmer and cook for 3 hours.
6) After the 3 hours remove the brisket and shred it. Then place it back in the pot.
7) add in potatoes and cabbage. Continue simmering for another 45 minuets.
Serving Size: 2 cups= 1 serving
Number of Servings: 6
Recipe submitted by SparkPeople user LEHIA13.
Nutritional Info Amount Per Serving
- Calories: 255.4
- Total Fat: 3.2 g
- Cholesterol: 31.0 mg
- Sodium: 150.1 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 5.8 g
- Protein: 20.4 g
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