Our simple ode to a traditional St. Patty's dinner!
2 h 25 min
Pot (large), Stovetop
Peel & cut carrots into 2 inch pieces.
Remove the cabbage core. Cut the cabbage into large wedges.
In a large heavy-bottomed pan, add corned beef & the included spice packet. Cover the corned beef completely with water. Bring to a boil & reduce to a simmer. Cover & simmer on low heat for about 2 hr, or until the corned beef is fork tender.
Uncover. Add carrots & potatoes. Cover & simmer 10 more min.
Uncover. Add cabbage. Cover & simmer 10 more min.
Uncover & remove from heat. Strain liquid from the pot & carefully place corned beef onto a cutting board. Rest for 10 min.
Slice corned beef into 1/4 inch thick pieces.
Serve corned beef with cabbage, potatoes, carrots & whole-grain mustard. Enjoy! ; - )
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Corned Beef & Cabbage" contains 556 Energy, 32 g of Fat, 32 g of Carbohydrates, 33 g of Protein, 9 g of Fiber.