Corned Beef with Vegetables-Reduced Fat Variation

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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

  1. 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.
  2. 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.
  3. 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

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