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Country Style Corned Beef And Cabbage

Flavor.of.Europe's picture
  Corned beef 4 Pound
  Carrot 1 Large, sliced
  Onions 2 Large, 1 stuck with 4 cloves
  Cloves 8 , stucked with 2 onions
  Cabbage 1 Large (Or 2 Small Ones)
  Dry mustard powder 1 Teaspoon
  Thyme sprig 1
  Parsley sprigs 1
  Pepper To Taste
  Cold water 1 Cup (16 tbs)

Put the meat into a large saucepan with all the ingredients except the cabbage.
Cover with cold water and bring to the boil; then skim off any scum.
Cover and simmer very gently for 3/4 of an hour, then put in the cabbage, trimmed and cut into quarters.
Leave a little of the stump on, as this adds flavour.
Cook the meat for 30 minutes to the pound and serve on a dish surrounded with the cabbage.
The stock makes excellent dried split-pea soup, either the yellow or green variety.
When cold, remove any fat from the top and add 1 lb. split peas per 2 qts. (8 cups) stock.
Cook fairly fast for about 1 1/2 to 2 hours, or until the peas become a puree.
If soaked overnight they cook much faster.
This pea puree can be cooked with pickled pork and used as a sauce.

Recipe Summary

Main Dish
Cook Time: 
18 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3098 Calories from Fat 1467

% Daily Value*

Total Fat 163 g251.1%

Saturated Fat 64.7 g323.4%

Trans Fat 0 g

Cholesterol 880 mg293.3%

Sodium 2031.2 mg84.6%

Total Carbohydrates 153 g51.2%

Dietary Fiber 37.1 g148.3%

Sugars 59.1 g

Protein 261 g522%

Vitamin A 262.4% Vitamin C 644.4%

Calcium 57.7% Iron 38.2%

*Based on a 2000 Calorie diet

Country Style Corned Beef And Cabbage Recipe