Corned beef doesn't get its name from the grain corn, but instead from its being preserved in brine. The brine was made using "grains", or corns, of salt, thus corned beef. And it wouldn't be St. Patrick's Day without corned beef and cabbage! Serve with spicy mustard and a garnish of chopped fresh parsley for extra green.
Special Diets:
Method
Place corned beef and peppercorns in enough water to cover meat.
Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally.
During the last hour, add carrots and onions and cover again.
During the last 15 minutes, add cabbage.
Once cooking is complete, transfer meat and vegetables to a platter.
Serve with boiled potatoes, cooked separately.
Nutritional Info
Serving Size
Calories
840
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.