Corned Beef with Vegetables is yummy any time of the year. However, in March in my household it is a must, I am an Irish girl with a father AND a son born on St. Patricks Day!! Big day for us.
2 1/2 pounds of fresh corned beef (herb packet included)
1 large sweet onion, sliced
3 carrots peeled and cut into 2″ chunks
3 large celery stalks cut into 3″ chunks
4 cloves of garlic, chopped
1/4 teaspoon of seasoning salt
1/3 head if cabbage
- Place the beef, herb packet, carrots, onions, and garlic in a 5-quart stockpot with a lid. Add enough water to completely cover the beef and veggies. Bring to a boil, cover, and simmer for 2 hours. During the cooking time, skim off any impurities that come to the top as foam and discard.
- When the 2 hours have passed, cut up cabbage into wedges about 5″ long and 2″ wide. Place into the simmering pot, cover, and cook for 15 minutes.
- Place the meat and veggies on a large serving platter and ENJOY!
Nutritional Information Per Serving:
Carbohydrates: 5 grams Protein: 21 grams Fat: 24 grams Calories: 329
Reduced-Fat Variation:
Chill the meat and vegetables in the broth overnight and remove the fat that forms in a hard layer at the top.
Carbohydrates: 5 grams Protein: 21 grams Fat: 21 grams Calories: 301
