Ingredients
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1 (4 pound) corned beef brisket with spice packet
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3 quarts water
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1 onion, quartered
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3 carrots, cut into large chunks
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3 stalks celery, cut into 2-inch pieces
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1 teaspoon salt
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2 pounds red potatoes, halved
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1 small head cabbage, cut into eighths
Directions
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Combine corned beef and spice packet contents, water, onion, carrots, celery, and salt together in a large pot or Dutch oven; bring to a simmer, skimming off any foam that rises to the surface.
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Cover the pot, reduce heat to low, and simmer until meat is almost fork-tender, about 3 hours. Add potatoes and simmer, uncovered, until potatoes are almost tender, about 30 minutes more.
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Place cabbage pieces on top of and around meat, cover the pot, and simmer until cabbage is tender, 20 to 30 minutes more.
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Remove meat to a cutting board and let rest 10 to 15 minutes. Cut across the grain and serve in a bowl; ladle vegetables and broth over the top.
Wendy Evelyn Purcell DeRose
Nutrition Facts (per serving)
380 | Calories |
20g | Fat |
29g | Carbs |
22g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 380 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 7g | 33% |
Cholesterol 100mg | 33% |
Sodium 1504mg | 65% |
Total Carbohydrate 29g | 11% |
Dietary Fiber 6g | 20% |
Total Sugars 7g | |
Protein 22g | 45% |
Vitamin C 46mg | 51% |
Calcium 86mg | 7% |
Iron 3mg | 18% |
Potassium 973mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.