Recipe courtesy of Michele Urvater
New Fashioned Corned Beef and Cabbage
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 344
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 1
- Protein
- 25
- Cholesterol
- 92
- Sodium
- 2071
- Total: 3 hr 20 min
- Prep: 20 min
- Cook: 3 hr
Ingredients
3 pounds lean corned beef, rolled and tied
1 bay leaf
1/2 teaspoon black peppercorns
1 onion, sliced
Directions
- Thoroughly rinse the corned beef under cold running water to remove surface salt. Place it in a 6 quart casserole. Add enough water to cover by an inch, and add bay leaf, peppercorns and onion. Bring to a boil over high heat, skimming off the foam and grayish matter as it rises to the surface. Cook for 2 1/2 to 3 hours or until the corned beef is tender when pierced with a fork. To reheat storebought cornedbeef wrap corned beef in foil and heat for about half an hour in a 325 degree oven until heated through.