Corned Beef and Cabbage
Prep: 10 minutes
Cook: 3 hours 35 minutes • Serves: 8
1 large onion, cut into 8 wedges
8 medium red potatoes, halved
6 small carrots
1 small head cabbage, cut into 8 wedges
Coarse grain mustard for serving (optional)
1.In Dutch oven or large saucepot, add brisket and seasoning packet; add enough cold water to cover. Heat to boiling over high heat; reduce heat to low. Add onion; cover and cook 3 hours.
2.Add potatoes, carrots and cabbage; cook 30 minutes or until vegetables are tender.
3.To serve, slice corned beef across the grain; serve with vegetables and mustard, if desired.
Approximate nutritional values per serving:
676 Calories, 38g Fat (13g Saturated), 194mg Cholesterol,
1976mg Sodium, 43g Carbohydrates, 7g Fiber, 41g Protein
> Try using rainbow heirloom carrots for additional color.