745 kcalCorned Beef and Cabbage
240 min serves 8
68gprotein67gcarbs23gfat
Ingredients
- •2 bay leaves
- •1 tbsp butter
- •2 lb cabbage
- •8 medium carrots
- •5 pounds corned-beef brisket
- •1 Clove garlic
- •8 medium onions
- •parsley
- •10 peppers
- •8 medium potatoes
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Method
From foodista.com — read the original
- Wipe corned beef with damp paper towels.
- Place in large pan, cover with water.
- Add garlic, cloves, black peppercorns, and bay leaves.
- Bring to boil.
- Reduce heat; simmer 5 minutes.
- Skim surface and cover pan; simmer 3 to 4 hours, or until corned beef is fork-tender.
- Add carrots, potatoes, and onions during last 25 minutes.
- Add cabbage wedges during last 15 minutes.
- Cook vegetables just till tender.
- Slice across the grain.
- Arrange slices on platte
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Recipe and photo via Spoonacular · original recipe at foodista.com