Corned Beef And Cabbage Recipe - Cooking Index
Corned Beef And Cabbage Recipe - Cooking Index
| 5 lbs | 2270g / 80oz | Corned brisket of beef |
| 6 | Peppercorns | |
| = (or packaged pickling spices) | ||
| 1 | Bay leaf | |
| 2 | Carrots - cut into 2 pieces | |
| 4 | Turnips - halved (medium) | |
| 1 | Onion - peeled, quartered | |
| 1 | Medium green cabbage - cut into 6 wedges (small) | |
| 4 tablespoons | 60ml | Melted butter |
Place corned beef in a large Dutch oven with water to cover; add peppercorns and bay leaf. Cover and bring to a boil; reduce heat and simmer 4 to 5 hours until tender, skimming fat occasionally. During the final hour of simmering, add carrots, turnips, and onion. During last 20 minutes, add cabbage.
Transfer meat to a cutting board, and thinly slice against the grain. Arrange on a platter with vegetables. Brush with butter and serve with mustard on the side.
This recipe can also be prepared in a crockpot. Place all ingredients except vegetables in crockpot; cook on Low 8 hours; add vegetables and cook 1 hour more.
This recipe yields 6 servings.
Carbohydrates: 15 grams
Net Carbs: 10 grams
Fiber: 5 grams
Protein: 58 grams
Fat: 64.5 grams
Calories: 879
Description:
"You don't have to wait until St. Patrick's Day to enjoy this hearty dish. In our recipe turnips replace carb-heavy potatoes."
Source:
Atkins Cookbook at http://atkinscenter.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.