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Corned Beef and Cabbage

10min.chef's picture
Ingredients
  Corned beef 5 Pound
  Cold water 2 Cup (32 tbs) (Use As Required)
  Whole cloves 4
  Bay leaf 1
  Whole onion 1
  Celery stalks 2 , sliced
  Cabbage head 1 Medium
Directions

1. Place corned beef in Dutch oven. Cover with cold water. Add cloves, bay leaf, onion and celery. Bring to a boil over medium-high heat.
2. Reduce heat to low and simmer 5 minutes. With a large metal spoon, skim off fat and meat particles from top of liquid.
3. Cover tightly with vac-control valve closed. Simmer 3 to 4 hours or until corned beef is tender. Add hot water during cooking period, if it is needed.
4. Cut cabbage into wedges, remove part of center core. Place cabbage on top of meat. Cover and cook until cabbage is tender, 10 to 15 minutes.
5. Remove cabbage with a slotted spoon to drain. Remove corned beef and slice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Meat
Interest: 
Gourmet
Preparation Time: 
15 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3400 Calories from Fat 1807

% Daily Value*

Total Fat 201 g309%

Saturated Fat 80.3 g401.4%

Trans Fat 0 g

Cholesterol 1100 mg366.7%

Sodium 2386.5 mg99.4%

Total Carbohydrates 86 g28.7%

Dietary Fiber 16.8 g67.2%

Sugars 23.3 g

Protein 309 g617.6%

Vitamin A 18.3% Vitamin C 328.4%

Calcium 29% Iron 18.5%

*Based on a 2000 Calorie diet

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Corned Beef And Cabbage Recipe