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    You are in: Home / Recipes / Corned Beef and Cabbage Recipe
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    Corned Beef and Cabbage

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    Dwynnie's Note:

    A lot of the flavor depends on the cure of your corned beef, but I have found this to be the most flavorful way to cook it (and easy too!) I hope that you enjoy! I do serve this with boiled new potatoes, but I boil them seperately so that I can use the leftovers for potato salad.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put the spices in a dutch oven or other pot, add 2 cups water, and stir well.
    2. 2
      Place the corned beef into the pot and just cover with additional water.
    3. 3
      Bring the pot to a boil and then reduce to a simmer and cook, covered, for approximately 2 hours 30 minutes.
    4. 4
      Add the carrots to the pot and cook 15 minutes. (If you are boiling potatoes, start them now.).
    5. 5
      Add the cabbage to the pot and cook 15 minutes, covered.
    6. 6
      Remove the corned beef from the pot and slice (against the grain) while the cabbage finishes cooking.
    7. 7
      Serve the corned beef with the carrots and cabbage (and potatoes) and prepared horseradish.

    Ratings & Reviews:

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    Nutritional Facts for Corned Beef and Cabbage

    Serving Size: 1 (577 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 927.6
     
    Calories from Fat 586
    63%
    Total Fat 65.2 g
    100%
    Saturated Fat 21.6 g
    108%
    Cholesterol 333.6 mg
    111%
    Sodium 3970.8 mg
    165%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 4.8 g
    19%
    Sugars 9.5 g
    38%
    Protein 64.5 g
    129%

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