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Ingredients
- 5 lb corned brisket of beef -- two 2 1/2-lb. briskets
- 2 pkt of pickling spices (included with corned beef)
- 3 lrg carrots, trimmed, peeled, cut in fourths
- 2 lrg onions, peeled and cut in fourths
- 1 lrg green cabbage, cut in wedges Optional: About 4 Tbsp. melted butter For serving: Boiled red new potatoes
Directions
- For potatoes: Butter and minced parsley to taste
- Optional: Mustard Horseradish Sauce (see notes)
- (Notes: If you like, prepare Mustard Horseradish Sauce to serve on the side.
- Combine 4 Tbsp. Dijon mustard and 4 Tbsp. prepared horseradish; stir to blend. If you like, add in healthy pinch of dry dill.)
- Place corned beef in large pot. Add in water to cover about 1 inch above meat, and the pickling spices. Cover and bring to boil on high heat. Reduce to medium-low and simmer 3-4 hrs. During first 30 min of simmering, remove lid 3-4 times and skim off gray, foamy scum which rises to surface with wire skimmer or possibly large spoon. This will give clearer purer broth. During last hour of simmering, add in carrots and onions, cover again. During last 15 min, add in cabbage, cover again.
- Transfer meat to cutting board; allow to rest 10 min before cutting into slices. Place meat and vegetables on serving platter and, if you like, brush vegetables with melted butter. Toss boiled new potatoes with butter and parsley to taste. Place on platter with corned beef or possibly serve separately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1460g | |
| Calories 436 | |
| Calories from Fat 14 | 3% |
| Total Fat 1.73g | 2% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 323mg | 13% |
| Potassium 2707mg | 77% |
| Total Carbs 101.54g | 27% |
| Dietary Fiber 34.9g | 116% |
| Sugars 52.51g | 35% |
| Protein 17.54g | 28% |
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