Nutritional Info

Nutrition Facts

Serving Size 1 (227g)

Calories 708
Calories from Fat 520 (73%)
Amount Per Serving %DIV
Total Fat 57.8g 89%
Saturated Fat 26g 130%
Monounsaturated Fat 29.4g
Polyunsaturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 152.1mg 51%
Sodium 2567.4mg 112%
Potassium 400.1mg 9%
Total Carbohydrate 5.5g 2%
Dietary Fiber 0g 0%
Sugars 0g
Protein 32g 64%

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Recipe Description
Although this dish is now eaten less frequently in Ireland, for Irish expatriots it conjures up nostalgic images of their Irish past. Originally, it was a traditional Easter Sunday dinner. Today, we tend to think of it as traditional fare for St. Patrick's Day.
Prep time
20 min
Cook time
4 hr 5 min
Ready In
4 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
4 Pound(lb)  corned brisket of beef
3   large carrots, cut into large chunks
8   small onions
1 Teaspoon(t)  dry english mustard
1   large sprig fresh thyme
1   head cabbage
1 Pinch(pn)  salt, to taste
2   fresh parsley stalks
1 Pinch(pn)  pepper, freshly ground, to taste

Preparation

Put the brisket into a saucepan with the carrots, onions, mustard and the tied together herbs. Cover with cold water, and bring gently to a boil. Simmer, covered, for 2 hours. Discard the outer leaves of the cabbage, cut in quarters and add to the pot. Cook for a further 1 to 2 hours, or until the meat and vegetables are soft and tender. Serve the corned beef in slices, surrounded by the vegetables and cooking liquid. Serve with lots of floury potatoes and freshly made mustard.

Additional notes

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Corned Beef with Cabbage
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