Corned beef and vegetables

Corned beef and vegetables

5 from 1 vote
A hearty dish that's perfect for St. Patrick's Day.
Servings: 8
Calories: 499

Ingredients
 

  • 1 corned beef brisket about 4 pounds
  • 1 small bay leaf
  • 6 peppercorns
  • 2 to 3 rutabagas cut in chunks
  • 1 pound carrots or about 8 to 10, trimmed, scraped, and left whole
  • 12 small whole onions peeled
  • 6 medium potatoes peeled
  • 1 medium head of cabbage cut in wedges

Instructions

  • Place meat in a deep stock pot or kettle; cover with water.
  • Add bay leaf and peppercorns.
  • Bring to a boil; skim off foam. Reduce heat, cover, and simmer for 3 hours.
  • Add vegetables; simmer for about 45 minutes longer, or until vegetables and meat are tender.
  • Serve corned beef surrounded with vegetables.
Calories: 499 kcal
Carbohydrates: 64 g
Protein: 25 g
Fat: 17g
Saturated Fat: 6 g
Cholesterol: 61 mg
Sodium: 1456 mg
Potassium: 1917 mg
Fiber: 13 g
Sugar: 19 g
Vitamin A: 9593 IU
Vitamin C: 143 mg
Calcium: 171 mg
Iron: 5 mg
Cuisine British
Ingredients Beef, Corned Beef
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