|
|
 |
| General Category : Main Course |
|
| Food Group : Meat-Beef, Vegetables |
|
| Preparation Method : Boil/Simmer |
|
| Other Criteria : Entertaining & Holiday |
|
|
|
|
| Adding aromatic vegetables to the water in which corned beef cooks makes for extra flavour. Serve with Buttered Cabbage, boiled potatoes and, of course, mustard for the beef. |
|
|
Ingredients
|
|
• |
1 corned beef brisket (6 to 8 lb/2.7 to 3.5 kg) (See Corning Mix and Method) |
|
|
• |
2 onions, quartered |
|
|
• |
2 carrots, chopped |
|
|
• |
2 stalks celery, chopped |
|
|
• |
5 sprigs fresh parsley |
|
|
|
|
|
|
Preparation
|
|
Drain meat from corning mixture. Place in large pot along with onions, carrots, celery and parsley. Pour in enough water to cover meat by 3 inches/8 cm. Bring to boil; reduce heat and simmer, covered, until tender, 2-1/2 to 3 hours. Drain and slice thinly.
|
|
|
Nutritional information
|
|
Per serving: about 286 cal, 35 g pro, 15 g total fat (5 g sat. fat), 1 g carb, 0 g fibre, 88 mg chol, 1,799 mg sodium. % RDI: 1% calcium, 24% iron, 1% vit A, 5% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: February/March 2007
|
|
|
