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Ingredients

  • 1 (3- to 4-pound) corned beef brisket with seasoning packet
  • 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)

DIRECTIONS

  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.

Facts. Finds. Flavors.

Try using rainbow heirloom carrots for additional color.

NUTRITION
  • 676 Calories
  • 38g Fat (13g Saturated)
  • 194mg Cholesterol
  • 1976mg Sodium
  • 43g Carbohydrates
  • 7g Fiber
  • 41g Protein
CATEGORIES

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