Corned Beef and Cabbage
2016-10-08- Cuisine: American, Irish
- Course: Main course
- Skill Level: Easy
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- Servings: 8
- Cook Time: 4:00 h
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
430 -
Total Fat
26 g -
Saturated Fat
9 g -
Cholesterol
94 mg -
Sodium
1818 mg -
Potassium
576 mg -
Carbohydrates
12 g -
Dietary Fiber
2 g -
Sugars
4 g -
Protein
27 g
Ingredients
- 3 pound flat cut corned beef
- dash of cloves
- 1 tablespoon vinegar
- 1 teaspoon baking soda
- 1 head of cabbage
- 3-4 carrots, cut up
- 3-4 potatoes, peeled
- 1 turnip, peeled and sliced
- 1/2 stick pepperoni, cut into chunks
Method
Step 1
Put corned beef in large pot. Cover with water. Add cloves, vinegar and baking soda. Add pepperoni pieces to the water.
Step 2
Bring water to a boil and reduce to a simmer. Simmer covered for about 3 hours or 50 minutes per pound. Keep the temperature hot enough that it bubbles occasionally but is not boiling.
Step 3
Add potatoes. Return to a boil. Reduce heat and simmer for about 10 minutes. Add turnip and carrots and do the same. Add cabbage last and cook for about 15 minutes until all vegetables are tender.
There are so many options for cooking corned beef. Slow cooker for 6-8 hours, sous vide at 180° for 15-20 hours, or it can be baked in the oven. They all turn out good, but I like the stovetop method the best.