Evening Edge
What’s For Dinner?
DEL.ICIO.USCorned Beef and Cabbage
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Hands on time: 30 minutes Total time: 4 hours Serves: 10
Ingredients:
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1 (3 1/2-pound) flat-cut and well-trimmed corned beef brisket
1 onion, studded with 10 whole cloves
3 large cloves garlic
3 large sprigs each of fresh thyme and flat-leaf parsley, tied together
1 large bay leaf
1 teaspoon mustard seed
1/4 teaspoon black peppercorns
12 small (2 ounces) white onions, peeled
12 small red potatoes, well scrubbed
6 peeled carrots, cut crosswise into thirds
1 (2-pound) head cabbage, cut into 8 wedges
Instructions:
Place beef in an 8-quart pot. Add cold water to cover by 1 inch. Cover; bring to boil. Reduce heat to low; simmer 5 minutes. Skim foam from top. Add onion, garlic, herb bundle, bay leaf, mustard seed and peppercorns. Cover; simmer 2 1/2 hours. With slotted spoon, discard onion with cloves, garlic, herb bundle and bay leaf. Add white onions; cover. Simmer 20 minutes. Add potatoes, carrots and cabbage. Cover; simmer 20 minutes, until beef is fork-tender and vegetables are crisp-tender. Remove from heat.
To serve: Transfer vegetables to platter; halve potatoes. Place beef on cutting board; slice thinly across grain.
-- Adapted from Woman's Day magazine
To serve: Transfer vegetables to platter; halve potatoes. Place beef on cutting board; slice thinly across grain.
-- Adapted from Woman's Day magazine
Nutrition:
Per serving: 370 calories (percent of calories from fat, 34), 34 grams protein, 27 grams carbohydrates, 6 grams fiber, 14 grams fat (5 grams saturated), 96 milligrams cholesterol, 1,208 milligrams sodium.
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