Corned Beef Dinner Recipe
Summary
Ingredients
| Corned beef brisket | 1 | |
| Water | 16 Cup (256 tbs) | |
| Celery stalks | 2 | |
| Bay leaf | 1 | |
| Whole cloves | 4 | |
| Garlic | 3 Clove (15 gm) | |
| Dried thyme | 2 Milliliter | |
| Carrots | 4 | |
| Potatoes | 4 | |
| Parsnips | 4 | |
| Onion | 4 | |
| Rutabaga | 1⁄2 Small | |
| Cabbage | 1⁄2 Small |
Nutrition Facts
Serving size
Calories 232 Calories from Fat 22
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.91 g4.6%
Trans Fat 0 g
Cholesterol 19.9 mg6.6%
Sodium 372.3 mg15.5%
Total Carbohydrates 41 g13.6%
Dietary Fiber 8.1 g32.5%
Sugars 9.3 g
Protein 14 g28.4%
Vitamin A 103.5% Vitamin C 75%
Calcium 8.9% Iron 14.8%
*Based on a 2000 Calorie diet
Directions
Bring to boil, reduce heat and simmer, covered, just until tender, 2-1/2 to 3 hours.
Skim off fat.
Peel carrots, potatoes, parsnips and onions; peel rutabaga and cut into finger-size sticks.
Add carrots, potatoes, parsnips, onions and rutabaga to pot; bring to gentle boil.
Reduce heat to simmer; cover and cook for 10 to 15 minutes or until vegetables are tender-crisp.
Cut cabbage into 4 wedges; lay over vegetables and simmer for 10 to 15 minutes or until vegetables and beef are fork tender.
Remove beef and slice.
Arrange in center of warm platter, with vegetables around edge.
Strain about 1 cup (250 mL) cooking liquid and serve as sauce if desired.
Chef
