Corned Beef and Cabbage
- Number of Servings: 8
Ingredients
2-2.5 lb corned beef brisket1 onion, cut into wedges4 stalks celery, chopped3 carrots, chopped1 tbsp fennel seeds1 tbsp pickling spice1 tsp salt1 tsp pepper1/2 cup browned sugar1-2 tbsp yellow mustardwater1 head of green cabbage, cut into 6 wedges2 tbsp butter2-3 fresh dill, chopped
Put the brisket into a large pot or dutch oven. Surround the meat with the chopped vegetables. Sprinkle in the fennel seeds, salt, pepper and pickling spices. Cover everything with water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the meat is very tender.
Preheat the oven to 350. Combine the brown sugar and the mustard in a small bowl. Transfer the brisket from the pot to a baking dish. Spread the brown sugar/mustard mixture on top of the meat. Spoon in about a cup of the cooking liquid into the cooking dish. Place in the oven and cook for 1 hour and baste the meat with the cooking liquid every 15-10 minutes.
In the mean time. Bring the cooking liquid back to a boil and add the cabbage wedges. Boil for 7-10 minutes, or until the cabbage is tender. Drain the liquid from the vegetables and put them back into the pot. Add the butter and dill. Toss to coat.
Number of Servings: 8
Recipe submitted by SparkPeople user AHALTOM.
Preheat the oven to 350. Combine the brown sugar and the mustard in a small bowl. Transfer the brisket from the pot to a baking dish. Spread the brown sugar/mustard mixture on top of the meat. Spoon in about a cup of the cooking liquid into the cooking dish. Place in the oven and cook for 1 hour and baste the meat with the cooking liquid every 15-10 minutes.
In the mean time. Bring the cooking liquid back to a boil and add the cabbage wedges. Boil for 7-10 minutes, or until the cabbage is tender. Drain the liquid from the vegetables and put them back into the pot. Add the butter and dill. Toss to coat.
Number of Servings: 8
Recipe submitted by SparkPeople user AHALTOM.
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 18.9 g
- Cholesterol: 86.8 mg
- Sodium: 1,323.1 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 4.6 g
- Protein: 17.3 g
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