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Add a photoServings: 8
Ingredients
- 4 lb Corned beef brisket
- 12 ounce Bottle of beer
- 1 sm Onion, peeled
- 1 x Bay leaf
- 1/2 tsp Whole cloves
- 4 x Black peppercorns
- 2 stalk celery with leaves
- 8 x Potatoes, peeled and halved
- 8 lrg Carrots, peeled and halved
- 1 med Head green cabbage, Quartered
Directions
- 1. Place the brisket in a deep kettle and add in cool water to just cover.
- 2. Add in the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the head and let simmer about 4 hrs
- (about 3/4 to 1 hour per lb. of meat) till tender.
- 3. About 30 min before the meat is done, remove and throw away the onion and celery. Skim the excess fat from the liquid. Add in the potatoes and carrots; simmer 15 min.
- 4. Add in the cabbage quarters and simmer an additional 15 min, or possibly till the vegetables are done to the desired tenderness.
- Note:Additional water can replace the beer in this recipe.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 511g | |
| Recipe makes 8 servings | |
| Calories 620 | |
| Calories from Fat 305 | 49% |
| Total Fat 33.84g | 42% |
| Saturated Fat 10.72g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 2796mg | 117% |
| Potassium 1598mg | 46% |
| Total Carbs 37.48g | 10% |
| Dietary Fiber 5.8g | 19% |
| Sugars 4.83g | 3% |
| Protein 37.2g | 60% |
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