Corned Beef and Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
2 Bay Leaves1 med. Head Cabbage, cut into wedges8 medium Carrots, sliced 1 large Onion sliced2 Tbsps. packed Brown Sugar3 to 4 lbs. baby Red Potatoes (about 20, whole)3 Tbsps. Challenge Unsalted butter3 to 4 lbs. Corned Beef Brisket
Place the corned beef in a large dutch oven. Cover with water. Bring to a boil. Skim the foam from the top, then add the spice packet, bay leaves, and brown sugar. Cover and simmer for 2 hours.
Add the potatoes, onion, and carrots. Return to a boil. Recover and simmer for about 30 to 40 minutes or until vegetables are tender.
Add the cabbage, return to a boil and simmer for about 15 minutes.
Remove the meat and vegetables. Slice meat across the grain and serve with the vegetables.
Serving Size: Makes about 13 servings
Add the potatoes, onion, and carrots. Return to a boil. Recover and simmer for about 30 to 40 minutes or until vegetables are tender.
Add the cabbage, return to a boil and simmer for about 15 minutes.
Remove the meat and vegetables. Slice meat across the grain and serve with the vegetables.
Serving Size: Makes about 13 servings
Nutritional Info Amount Per Serving
- Calories: 329.1
- Total Fat: 17.3 g
- Cholesterol: 63.4 mg
- Sodium: 1,033.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.7 g
- Protein: 18.6 g
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