Flat Cut Corned Beef Brisket
SERVING SIZE: 4oz.
SERVINGS PER CONTAINER: Varied
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||170|
Vitamin A 0%. Vitamin C 0%. Calcium 2%. Iron 8%.
Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
HOW TO PREPARE
Corned Beef & Cabbage
• 3 pounds of corned beef • 4 medium carrots, peeled and cut into 1" segments • 2 pounds of potatoes, cleaned and cut into 2" chunks • 1 small head of cabbage, cut in wedges.
Place the corned beef in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Turn the heat to medium, bring to a low simmer and keep it simmering for 3-3 ½ hours or until it is fork tender. Keep the meat submerged. Add the carrots and potatoes. After 30 minutes add the cabbage. Cook for 15 to 25 minutes. Remove the meat and place it on a carving board. Carve the meat by cutting across the grain about the thickness of a pencil. Lift out the cabbage, potatoes, and carrots and divide them into serving bowls. Place the meat in the bowl. Spoon some of the cooking liquid over them and serve. Serves 6.