Corned beef brisket and cabbage stew

email
  • 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
Directions
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.

Servings Per Recipe: 6
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

Member Reviews