Corned beef brisket and cabbage stew

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Corned beef brisket and cabbage stew calories by ingredient
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Introduction

This takes a while to make( like 4 hours +), but its good and yummy. Its a nice stew. :) This takes a while to make( like 4 hours +), but its good and yummy. Its a nice stew. :)
Number of Servings: 6

Ingredients

    1 Tablespoon olive oil
    2 Leeks, sliced
    3 medium carrots, chopped
    1 head of cabbage, small, chopped
    1 yellow bell pepper, chopped
    6 small potatoes or 2 large potatoes, chopped
    1/4 cup fresh parsley
    3 cloves of garlic, minced
    1 pound corned beef brisket, trimmed
    1 package that came with brisket or 2 Tablespoons pepper
    6 cups of water

Tips

This takes a long while to cook, but its tasty! Do plan to make time to cook this.


Directions

In a large Dutch oven or a very large boiling pot.

1)Sauté leeks for 4- 5 minuets.

2)Add in Carrots, bell pepper, and garlic. Sauté 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.

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