Corned beef and cabbage Recipe
Ingredients
| Corned beef | 5 Pound | |
| Onion | 1 Large (studded with 6 cloves) | |
| Cloves | 6 | |
| Peeled and sliced carrots | 6 | |
| New potatoes | 8 , cubed (peeled) | |
| Dried thyme | 1 Teaspoon | |
| Parsley | 1 Bunch (100 gm) | |
| Cabbage | 2 , quartered | |
| Whipping cream | 1⁄2 Pint (Sauce) | |
| Prepared horseradish | 3 Tablespoon (Sauce) |
Nutrition Facts
Serving size
Calories 668 Calories from Fat 252
% Daily Value*
Total Fat 28 g43%
Saturated Fat 14.3 g71.6%
Trans Fat 0 g
Cholesterol 176.1 mg58.7%
Sodium 3156.6 mg131.5%
Total Carbohydrates 29 g9.7%
Dietary Fiber 7 g27.8%
Sugars 8 g
Protein 69 g137.2%
Vitamin A 31.5% Vitamin C 128.6%
Calcium 16.3% Iron 44.7%
*Based on a 2000 Calorie diet
Directions
Cover with water
turn heat to high and bring to a boil
once boiling reduce heat and simmer for 3 hours,
remove the sediment and thyme, parsley
add the cabbage and simmer for an additional 20 minutes or until the cabbage is tender
remove the meat and divide into pieces
remove the cabbage and season heaily with black pepper
on a large plate surround the beef with the cabbage,carrots, and potatoes
prepare the horseradish sauce by whipping the cream and adding to the horseradish
Chef
