Corned Beef and Cabbage
- 1 (4-pound) corned beef brisket with spice packet
- 8 slices bacon
- 2 pounds red potatoes, halved
- 3 carrots, cut into large chunks
- 1 onion, quartered
- 3 stalks celery, cut into 2-inch pieces
- 1 small head cabbage, cut into wedges
Corned Beef and Cabbage
Featured in the Honolulu Star-Advertiser on March 10, 2021.
Ingredients:
Directions:
Rinse corned beef and place in a large pot. Add enough water to cover beef and add spice packet. Bring to a boil. Reduce heat, cover, and simmer about 4 hours or until beef is tender.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Drain on paper towel-lined plate, retaining fat in skillet. Add vegetables to skillet in batches; cook over medium-high heat until brown but not tender.
When beef is very tender, transfer to a serving platter and cover with foil, retaining cooking liquid. Add potatoes to the simmering liquid; cover and simmer about 15 minutes or until they begin to soften. Add carrots, onion, celery and cabbage; simmer about 15 minutes more or until potatoes are easily pierced with a fork. Transfer and arrange vegetables on serving platter; top with bacon and serve with mustard. Serves 8.
Approximate Nutrient Analysis per serving:
550 calories, 35 g fat, 12 g saturated fat, 140 mg cholesterol, 1500 mg sodium, 29 g carbohydrate, 6 g fiber, 7 g sugar, 30 g protein
